White Chili

This is an easy White Chili recipe, using cooked turkey or chicken.

This recipe isn't very spicy-hot, but the heat can be increased by leaving the seeds in the jalapeños.

I also have recipes for Vegetarian Cashew Chili and for Chili Con Carne.


2 cups chopped onion
4 cloves garlic, crushed
3 or 4 jalapeños, minced (seeds and white ribs removed)
2 Tablespoons olive oil
4¼ ounce can diced green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon ground white pepper
1 pound white kidney beans or Cannellini beans
1 quart (32 ounces) chicken broth
4 cups shredded and chopped cooked turkey or chicken
4 ounces fresh spinach leaves, chopped
4 ounces Pepper Jack cheese, shredded
Chopped cilantro

Preparing the Dish

Cover the beans with plenty of water. Boil for three minutes, then soak overnight. Drain.

Cook the beans in 8 cups of water (or more if necessary) until tender. Most beans take about 1 to 1½ hours. You may need to add water as they cook. Keep enough water on them to keep them covered. After cooking, reserve the liquid, draining the beans.

In a large non-stick pot, cook onions and garlic in olive oil over medium heat for 5 to 6 minutes, stirring often, until tender. Stir in jalapeños, green chilies, cumin, oregano, and white pepper; cook for 1 minute.

Put about ½ cup of the beans and about a cup of the liquid into the blender with half the chicken broth and blend until smooth.

Add contents of the blender, and remaining beans with their liquid, and the chicken broth to the ingredients in your pot. Bring up to a simmer. Cook, covered, for 10 minutes.

Stir in the turkey or chicken, and the spinach, cook about 10 minutes, until heated.

Garnish individual servings with chopped cilantro and shredded cheese.

Serve with Cornbread Muffins.