4 chicken breast halves, cubed 2 cans (15 ounce size) white beans (cannelini beans) 1 can (15 ounce size) chicken broth 1 teaspoon garlic 1 medium onion, chopped 1 can (4 ounce size) jalapeno peppers, chopped 3/4 teaspoon oregano 1/8 teaspoon pepper 1 teaspoon cumin 1/8 teaspoon ground cloves 1/2 cup red bell pepper, diced
Saute first 6 ingredients until chicken is just starting to cook through. Add rest of ingredients. Simmer for 15 minutes or until chicken is cooked completely through. Serve with a dollop of sour cream and shredded Jack cheese on top if desired.
This was a fun dish to prepare, my family absolutely went BONKERS for the Chili!!
Cannot wait to have it again! Will be taking to events with us!
Lindy December 28, 2011 REVIEW:
Timothy's was one of the first resturants in Louisville to serve "white Chili". My family always loved it, I have made it several times but add Rotel tomatoes or tomatoes with green chilis to add a little more spice.
JEEPRMEDIC April 19, 2011 REVIEW:
This is a good a pot meal, firehouse meal and cold rainy day meal. I also do not add red pepper, I substitute green chilles for jalapenos. I recommend adding the cloves later because they turn everything brown if you cook it too long. I like the recipe but have cooked it so many times a tailored it to my families taste. I usually use an electric skillet, fast and easy during school sports seasons. nice change from red chili.My kids laugh when it was put in the meal rotation last year. When the first cold day of fall rolled around they were asking for it. Good to dip corn chip scoops in. My wife likes it because I preprare it so when everyone is home from school and work, dinner is ready. A family favorite.
KT August 12, 2010 REVIEW:
Yum Yum Yum!!I left out the pepper cuz my hubby doesn't care for them but followed the rest of the recipe. OMG! Very good! Even he like it - a lot. I'm not a great cook - I hold my own but THIS recipe will be among my good accomplishments! (easy on the jalepenos if you don't like 'hot'. We do, so KUDOS!
Whitney May 30, 2010 COMMENT: The meal was terrible!!! Everything was going good until the last ingredient... 1/2 cup of red pepper!!!! This not only changed the color of the chili from white to red but was so over powering I could barely eat it. I recommend that if you are going to be making this chili, use about 1 tbsp of red pepper before you add more to it. Good luck!
CDKitchen Staff Reply: Unfortunately, "red pepper" is too vague to know what the submitter of the recipe means. It could be 1/2 cup red BELL pepper? If it was the spice, it should be either crushed red pepper flakes or cayenne (not just red pepper). So I'm wondering if they didn't mean bell pepper.
Member since: Oct 22, 2009
jkmen5 October 22, 2009 REVIEW:
This recipe was GREAT!!! I am a mom of 5 kids and it was a BIG HIT!! It was very simple to make. I have twin 5 y/o boys and a 4 y/o boy, which if any of you have little ones that age, you know they can be "picky" eaters. There was not a PEEP coming from the dinner table from them...Only thing I heard was "goodie, goodie, goodie..."
P.S.- I did use Great Northern Beans instead though (by accident) and it still was great. Also didnt use any jalepeno peppers, just cuz we're not a big fan of spicy foods...