I ordered White Chili while dining out last week. I ran home to recreate the recipe, because I enjoyed it so much. This is a nice change from my normal chili recipe. Its creamy flavor is accented by the heat of chili powder. You’ll want to adjust the chili powder to your family’s taste, but I like it with some heat. I hope you enjoy this as much as I did!
1 pound boneless skinless chicken breasts, cut into bite-size 1/2-inch cubes
3 green chopped onions
2 cloves minced garlic
1 tablespoon coconut oil
1 can (15 ounce) great northern beans, rinsed and drained
1 can (14 ounces) chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped cilantro
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 cup heavy whipping cream
2 cups cooked brown rice
1. In a large saucepan, sauté the onion and garlic powder for about 5 minutes in oil. Add the chicken cook until the chicken is no longer pink. Add the beans, broth and seasonings. This chili should have some heat, but begin with less chili powder and add to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove from the heat; stir in the cream. Serve over cooked brown rice.