Best Quick White Chili Recipes

QUICK AND EASY WHITE CHILI

Steps:

• Cook and drain the pork.
• In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
• Remove from heat, and stir in the cheese until melted.

QUICK WHITE TURKEY CHILI

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Stir in the broth, turkey, beans, corn, chilies, cumin and salt. Bring to a boil. Reduce heat,; cover and simmer for 15-20 minutes. Garnish with cheese.

QUICK WHITE BEAN TURKEY CHILI

Steps:

• Cut turkey tenderloin lengthwise into quarters. In a skillet, cook the turkey, onion and garlic in butter until turkey is no longer pink and vegetables are crisp-tender. Remove turkey and let stand until cool enough to handle. Cut into cubes. Transfer vegetables to a saucepan. Add the turkey, broth, beans, tomatoes, salsa, parsley and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until slightly thickened. Top each serving with cheese or sour cream if desired.

QUICK WHITE CHILI

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil over medium-high heat; remove from the heat. Add cheese and cilantro; stir until cheese is melted. If desired, serve with additional sour cream and cilantro.

QUICK WHITE CHICKEN CHILI

Steps:

• Heat the oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and saute 5 minutes, until chicken is no longer pink.
• Stir in the minced garlic, green chiles, cumin, oregano, cloves, and cayenne. Saute for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste.
• Serve in bowls topped with cheese and a dollop of sour cream.
• Serve with corn bread, avocado, salsa, or corn chips.

QUICK WHITE CHICKEN CHILI

Steps:

• In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
• Add onion and cook until transparent.
• Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
• Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
• Add chicken; cook until hot.
• Garnish with cheese, sour cream and salsa, if desired.

MELISSA D'ARABIAN'S WHITE CHILI WITH QUICK-ROASTED GARLIC

Steps:

• Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
• Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
• Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
• Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

QUICK WHITE CHILI

Steps:

• In a large saucepan, heat olive oil.
• Add chicken and cook, stirring often, just until beginning to brown.
• Remove with slotted spoon and set aside.
• Add shallots and garlic to pan and sauté until softened.
• Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
• Bring to boil, then immediately reduce heat and simmer about 20 minutes.
• Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
• Add lime juice and season to taste with salt and pepper.