White Chili II

Recipe By: Nancy Friskey   Photo By: kclight
Flecks of jalapeno and red and yellow bell peppers accent this hot, zesty chicken and white bean chili. Not for the timid.
  • Prep: 0 Minutes
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  • Cook: 0 Minutes
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  • Total:
  • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 fresh jalapeno peppers, seeded and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 (14 ounce) cans great Northern beans, undrained
  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Nutrition Information
Reviewed By: Allen Kozlowski
Loved it. I made a few modifications. I smoked 2 whole chickens to give the chili a nice smoky richness. I increased the cumin to a full teaspoon. I utilized red, orange, and yellow peppers for color and added a can of cannellini beans in addition to one can of great northern. Even better the second day after the flavors have had a chance to meld. Topped it with tortilla chips and shredded cheddar. I will make this recipe for the rest of my life.
Reviewed By: kja
I renamed it Hot Chicken Chili...I'm the 2nd person on here that won a church chili cookoff with this recipe! That's why I selected it in the first place. I doubled the recipe and ended up only using 5 jalepenos (doubling called for 8) and there was still plenty of kick!
Reviewed By: SCHERRY21
This was very good. Easy to prepare i made it again today and even with the 4 jalapeno's it was not overly spicy. I splashed a little Frank's Red Hot sauce "chili lime" flavor and grated asiago cheese on top and crunched up some tortilla chips and it was perfect.