Our White Chili Recipe is hands-down the best you’ve ever tasted. It’s sure to be your new favorite chili recipe! This white chili has six different varieties of peppers, great northern beans, chicken and/or pheasant, and bacon. It’s then perfectly finished with spices and cream. If you’re a hunter, and looking for a great recipe for pheasant, then this is the one for you! If you’re not a hunter, and would rather just use only chicken in this recipe, that’s great too! Either way it tastes super fabulous! Get ready to take your idea of white chicken chili to a whole new level!  It’s time to level up those tastebuds! 🙂

Our White Chili Recipe will keep you warm and cozy this winter!

We love to cuddle up with a warm bowl of soup during the winter! Our white chili recipe is great to make on the weekend and then enjoy the leftovers all week long. Here in Utah, it’s been rainy and cold. In fact, the weather man even says there’s a possibility of snow tomorrow! I keep hoping that the weather man is wrong because we need at least another month of fall before winter hits us!! Whatever the weather may end up doing… let’s stay warm with a pot of this white chili! Also, keep reading for a list of our favorite soup recipes! Mmmmmmm hmmm. 🙂

What’s in our White Chili Recipe? 

How to make our White Chili Recipe:

• Pre-soak the beans overnight in 6 cups water.
• After overnight soak; rinse the beans and place in a large stock pot- cover with fresh, cold water and 1 teaspoon salt.
  Place over medium heat; keep cooking water at a gentle simmer to prevent split skins.
  Beans expand as they cook, so if needed add warm water periodically during the cooking process to keep the beans covered.
  Stir beans occasionally throughout the cooking process to prevent sticking.
  Beans take up to 2 hours to cook. Beans should be tender but not mushy.
• Next, roast, sweat, and peel the jalapenos, Anaheim’s, and pasilla peppers; de-seed and dice them.
• Dice the bacon and butcher the chicken and pheasant; clean the skin away and debone all the legs and breast and cut into medium dice cubes ½ inch.
• In a large heavy duty pot, brown the bacon and remove from pan, set aside. Then add the chicken and pheasant to the bacon grease with 1 teaspoon cumin and chili powder.
• Saute until browned, remove chicken and pheasant; set aside.
• In remaining bacon grease sauté all the chilies–peppers, onions, garlic and shallots.
• Add the butter and melt, add the flour and make a roux stirring and cooking for 2 minutes.
• Add the stock; stir well. Bring to a simmer, season with the rest of the spices and season with sea salt and pepper. Simmer for approximately 20 minutes.
• Temper some of the hot chili with the cream and milk; slowly stir into the chili.
• Bring to a low simmer; stirring regularly.
• Drain the beans, then add beans and cooked poultry; simmer on low heat stirring regularly for about 30 minutes.
• Taste and adjust seasonings as needed and garnish with cilantro.

We love soup during the cooler months of the year. Enjoy today’s White Chili Recipe or one of these:

• Italian Tortellini Soup 
• Apple Rutabaga Soup
• Olive Garden Chicken Gnocchi Soup (copycat)
• Japanese Miso Soup
• Chicken and Coconut Milk Soup
• Butternut Squash Soup with Cinnamon Crema
• Olive Garden Zuppa Tuscana Soup (copycat)
• Creamy Mushroom Soup
• Chinese Wonton Soup
• Panera Bread Broccoli Cheese Soup (copycat)
• Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons
• Greek Fasolatha Soup
• French Onion Soup with Baguette
• Mushroom Soup with Brie Crostini
• Slow Cooker Potato Soup

Yield: 12

White Chili

Print

White Chili Recipe is hands-down the best you’ve ever tasted, it’s sure to be your new favorite chili recipe!

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 large farm raised pheasants or 1 whole chicken
• 1 whole chicken 4-5 lbs
• 1/2 pound smoked bacon
• 1 green bell pepper, small diced
• 1 red bell pepper, small diced
• 1 orange bell pepper, small diced
• 1 cup roasted anaheim pepper, small diced
• 2 roasted jalapenos, seeded and minced
• 1 roasted pasilla, poblano pepper, peeled and small diced
• 1 large onion, small diced
• 1 ½ tablespoons, garlic minced
• 1 ½ tablespoons shallot, minced
• 1 ½ tablespoon dark chili powder
• 1 tablespoon cumin
• ½ cup butter
• 1 cup flour
• 1.5 quarts chicken broth
• 2 cups cream
• 4 cups whole milk
• 1-2 limes juiced and added at the end of cooking
• 3 cups dry great northern white beans, 4 cups cooked
• 1-2 tablespoons Cholula hot sauce or to taste
• Sea salt and Pepper to taste
• ¼ cup chopped cilantro, to garnish

Instructions

1. Pre-soak the beans overnight in 6 cups water.

After overnight soak; rinse the beans and place in a large stock pot- cover with fresh, cold water and 1 teaspoon salt.
Place over medium heat; keep cooking water at a gentle simmer to prevent split skins.
Beans expand as they cook, so if needed add warm water periodically during the cooking process to keep the beans covered.
Stir beans occasionally throughout the cooking process to prevent sticking.
Beans take up to 2 hours to cook. Beans should be tender but not mushy.

2. Roast, sweat, and peel the jalapenos, Anaheim’s, and pasilla peppers; de-seed and dice them.
3. Dice the bacon and butcher the chicken and pheasant; clean the skin away and debone all the legs and breast and cut into medium dice cubes ½ inch.
4. In a large heavy duty pot brown the bacon and remove from pan, set aside.
5. Add the chicken and pheasant to the bacon grease with 1 teaspoon cumin and chili powder.
6. Saute until browned, remove chicken and pheasant; set aside.
7. In remaining bacon grease sauté all the chilies-peppers, onions, garlic and shallots.
8. Add the butter and melt, add the flour and make a roux stirring and cooking for 2 minutes.
9. Add the stock; stir well.
10. Bring to a simmer, season with the rest of the spices and season with sea salt and pepper.
11. Simmer for approximately 20 minutes.
12. Temper some of the hot chili with the cream and milk; slowly stir into the chili.
13. Bring to a low simmer; stirring regularly.
14. Drain the beans, add beans and cooked poultry; simmer on low heat stirring regularly for about 30 minutes.
15. Taste and adjust seasonings as needed.
16. Garnish with cilantro.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 761Total Fat: 47gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 193mgSodium: 1096mgCarbohydrates: 35gFiber: 5gSugar: 8gProtein: 50g

We think you’ll agree that our White Chili Recipe is the BEST you’ve every had! Enjoy!! 

We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

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Love Always,

Ruthie & Madeliene 

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