LIVE
Rating: 4.5 stars
24 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This white chili recipe uses hot pepper sauce made from jalapeños; 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. Serve with Spicy Jalapeño Corn Bread.

Bill and Cheryl Jamison
Recipe by Cooking Light September 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

    Advertisement
  • Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Nutrition Facts

198 calories; calories from fat 19%; fat 4.1g; saturated fat 0.8g; mono fat 1.7g; poly fat 1.2g; protein 24.8g; carbohydrates 14.3g; fiber 3g; cholesterol 56mg; iron 1.6mg; sodium 456mg; calcium 63mg.
Advertisement