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^[2]When Fall comes around and the weather starts to cool down, I start to think of chili. When you want a good chili to warm you up, but just aren’t in the mood for a red, tomato-based chili, give this one a try. This is my quick and easy recipe for a chicken chili with white beans. I love it!

White, Chicken Chili Recipe

Ingredients:

2 cans (15 oz. each) of white northern beans
6 Cups chicken broth
4 cloves garlic, minced
1 medium white onion, finely chopped
2 tsp ground white pepper
1 tsp salt
1 TBSP dried oregano
2 tsp ground cumin
1/4 tsp ground cloves
2 cans (4 oz. each) diced green chiles
1 whole chicken cooked, de-boned, and cut into bite-size pieces (about 5 cups)
1 TBSP diced jalapeño for extra heat

Directions:

1. In a large pot, combine beans, 4 cups chicken broth, garlic onion, white pepper, salt, oregano, cumin and cloves. Cover and simmer for an hour or more.
2. Stir in green chiles, chicken and the remaining 2 cups chicken broth. If desired, add jalapeño for extra heat. Cover and simmer for another hour.
3. Serve as-is or over rice. Top with any variety of condiments: black olives, shredded cheese, diced avocado, chopped cilantro, sour cream, salsa, etc.

Additional Notes:

• Feel free to use cooked chicken breasts (about 2 lbs.) instead of a whole chicken.
• Like most chilis, this also works well in a slow cooker.
• Also great to serve with arepas or corn tortillas.

More Links

• For more recipes of gluten-free soups, check out this week’s edition of “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker ^[3].
• Check out the The W.H.O.L.E. Gang’s Friday Foodie Fix ^[4] for more recipes with beans.