White Chicken Chili

White Chicken  Chili


(1 vote) 5 1

This dish uses hot pepper sauce made from jalapeƱos; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching.

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  • 2 tsp. olive oil
  • 1 1/2 C. chopped onion, about 1 large
  • 3 garlic cloves, minced
  • 2 C. fat-free, less-sodium chicken or vegetable broth
  • 5 tsp. green hot pepper sauce (such as Tabasco)
  • 1/2 tsp. kosher salt
  • 1 1/4 lb. ground chicken or turkey
  • 2 Tbs. stone-ground cornmeal
  • 1 19 oz. can cannellini beans or other white beans, rinsed and drained

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Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken/turkey to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan; simmer 5 minutes or until mixture thickens, stirring frequently.

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