White Chili Recipe

THIS CHILI IS DIVINE. Everyone who has made it has loved it!!!!! One recommendation is...if you are not a big bean lover....cut the beans down to one can. If you do use 2 cans...rinse and drain only one can of beans, cause the chili needs a little more liquid to it. Also, the picture that is shown...doesn't look too appetizing, but don't worry, its WONDERFUL!!! Enjoy!!!!

This is a very tasty recipe! I sauteed 1 medium onion, 1 tsp minced garlic, and chopped celery (2 ribs) in butter, then added the ground turkey until it was browned. I added 12oz of steamed sweet corn, 16 oz of black bean & corn salsa, 1 can of Great Northern and 1 can of white kidney beans and 1 cup of water. I used 8 oz of grated Sharp Cheddar cheese. I was worried that it was too thick, like a dip. After it was heated for 30 minutes, the cheese melted and it was perfect. I added a sprinkle each of Cumin, Paprika & Chili powder. I served it topped with a dollop of sour creme, fresh cilantro, a sprinkle of paprika for color and Hint of Lime Tortilla chips. I will definitely make this again!

I made this last night and everyone loved it. I did make some minor changes. I used 1 can each of northern beans and lite kidney beans. I used 2 cups of mild salsa, omitted the water and used a can of chicken broth. I substituted one can of corn, drained and rinsed, for the frozen. I also added 1/2 of a large onion, chopped, and 1/2 teaspoon prepared minced garlic. I used my slow cooker on a high setting for 1 hour and this worked for me. Didn't worry about anything scorching. Thanks for sharing.

made this for a friend and she thought it was fantastic !! i used 2 cans of chicken and can of cannelloni beans and one white northern beans. also added salsa and can of chicken broth she was so surprised when she came home from work and dinner was cooking away in the crockpot. i put it on about 230 or 3 and she. ate at 630

This was a great base recipe! I didn't have the exact ingredients so I kind of winged it. I sautéed my onion in olive oil first, then added ground turkey with salt, then when browned (I didn't drain), added about 1.5 cups of salsa, a can of corn, and 2 cans of Garbanzo beans. I also added 1 cup of beef broth, a spoonful of minced garlic, and chopped up about 1/2 a block of sharp cheddar. I added some chili powder, paprika, and cumin (just a splash of each), then simmered for a bit. It turned out delicious! I wish I had tortilla chips to eat it with but we topped it with shredded cheese, sour cream, and fresh chives

Thanks for all the helpful review and tips, which I incorporated here. The recipe rebel in me used as many as possible. Used 1 lb. ground turkey + 5 slices of bacon and leveraged up on the veggies. Chopped in my food processor and added 1 whole onion, 1 whole red pepper, ~ 1.5 c. carrots, and 8 oz. Kale (half of a prewashed bag). Doubled the frozen corn to 2 cups. Used 2 cups salsa verde instead of the tomato based salsa. I doubled the water w/2 tsp. chicken bouillon and added 1 more tsp. bouillon to flavor the other liquids. I kept 2 cans of beans and did not drain them. Dairy issues at our house so the pepper jack cheese was a shredded garnish. Served w/chips and cilantro on top, guacamole as optional garnish.

Very bland as written. However I doctored it up some. I added 6 cloves of garlic, 1 medium onion, 2 carrots, 2 stalks of celery, 1 tsp salt, 1/2 tsp of pepper, 1 TBS of Cumin, Vegetable stock instead of water, and Salsa Verde instead of regular salsa. Then at the end I threw in 2 cups of baby spinach.

This was easy and yummy but made a few adjustments, thus the four stars. I browned the turkey with some chopped onion, added a small can of green chilies, used broth instead of water and only one can of beans. It was still pretty thick, so added almost an entire can of broth to make it more soup-like. The salsa I used was a pico type salsa, this would be good with a green salsa as well. After simmering, I added Penzey's pico/salsa seasoning and some salt and pepper. I also waited to add the cheese and just added a handful to thicken a little (not an entire bag). It's a good base recipe that can be easily adjusted depending on your mood (and salsa).

My family loved it. I just add another pound of ground turkey and while I was cooking the turkey I add 1 cup of onion, 1 clove of garlic, salt, pepper, and allspice to taste. I also add 1 can of chicken stock and only around 6 ounces of pepper jack cheese.

Absolutely wonderful and easy I have made this several times already! I put all ingredients in my crockpot except the meat. I boil and shred some chicken and add that to the crockpot, stir and let sit on high for just about 2 hours, great!! This is also easily gluten free for those who need some delicious and nutritious!! Love this recipe!

I wasn't too sure about this... Seemed too simple and worried it'd be bland. But the reviews all said otherwise so gave it a shot and WOW... This is SO good! I did use chicken broth instead of water and used a little less pepper jack than called for and it was still incredibly cheesy. For a less fattening version you can cut the cheese amount in half and it will still be great. I did add 1 1/2 cup of the broth instead of 1 cup. Other reviewers said they used chicken instead of ground turkey but the ground turkey worked perfectly for me. I browned it and added the chicken broth, corn, beans and salsa and let it simmer for an hour and a half on low heat to soften the meat. Then added the cheese the last 15 min. It is ridiculously good. Will definitely make this many more times.

I like this recipe even more with chopped chicken instead of turkey. For those who like a milder spice, I decrease the Monterey Jack cheese and replace it with some Fiesta cheese.

I added a half a can of beer to thin it out some. Loved it!

I'm sure would be good as written but wanted to add more vegetables and decrease the fat and calories. Added finely chopped onion and sautéed carrots, 2 tsp.parsley but no cheese in soup. Additional 2c. chicken broth. Finished in Bowls with sprinkling of cheese and parsley. DH felt it needed more salt. I did not.

This recipe is foolproof and delicious.

Tasted good, I added a can of tomatoes to it.

Great flavor and very fast to put together, however it is very salty. The great northern beans have 410mg sodium compared to cannellini or kidney beans at around 260mg. I plan to switch out the beans the next time I make it. I didn't feel it needed the cheese, so I topped it with a dollop of greek yogurt.

I was very happy with this recipe. I rarely make turkey because I never know what to do with it. This recipe was delicious and very easy to make. I was worried about the amount of cheese, because I thought it would be stringy. It melted into the chili really well, and wasn't an issue at all. I reheated the leftovers for lunch, and they reheated perfectly. Before reheating the chili is very thick, but it thinned out as it warmed up.

This was very good. Nice heat but not too hot. I took others suggestion and used chicken cooked in a slow cooker and added the rest of the ingredients when the chicken was cooked and falling apart. Corm bread complimented the dish nicely.

I really enjoyed this dish. Easy to prepare. Not really chili just good bean meal.