Nancy's White Chili Recipe

Name: Nancy's White Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.5 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; 0.5 teaspoon ground ginger; 0.5 teaspoon salt; 0.5 teaspoon dried sage; 0.5 teaspoon ground cumin; 0.5 teaspoon ground white pepper; 3 tablespoons butter; 0.25 cup all-purpose flour; 2 cups chicken broth; 2 (14 ounce) cans great Northern beans, undrained

Cook Time: 25 minutes

Ingredients

This recipe was developed with its original yield in mind. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 tablespoon olive oil
1 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 jalapeo peppers, seeded and minced
1 clove garlic, minced
teaspoon ground ginger
teaspoon salt
teaspoon dried sage
teaspoon ground cumin
teaspoon ground white pepper
3 tablespoons butter
cup all-purpose flour
2 cups chicken broth
2 (14 ounce) cans great Northern beans, undrained

Directions

Heat olive oil in a large skillet over medium heat. Saut the chicken in the hot oil until fully cooked. Remove the chicken and set aside on a plate.
In the same skillet, saut green onions, bell peppers, jalapeo peppers, and garlic until softened.
Return the chicken to the skillet and season with ginger, salt, sage, cumin, and white pepper. Stir well to combine.
In a separate small saucepan or skillet, melt the butter over medium heat. Stir in the flour to create a roux.
Whisk in the chicken broth until the mixture is well combined. Pour this into the chicken and vegetable mixture, stirring until thoroughly incorporated.
Stir in the undrained beans with their liquid, and bring the chili to a simmer. Let it cook over low heat for 15 to 20 minutes until heated through.

Nutrition Facts (per serving)

Each serving yields 396 calories.

Nutrition	Amount per serving
Total Fat	10g (13% DV)
Saturated Fat	5g (23% DV)
Cholesterol	81mg (27% DV)
Sodium	322mg (14% DV)
Total Carbohydrate	38g (14% DV)
Dietary Fiber	9g (31% DV)
Total Sugars	3g
Protein	38g (76% DV)
Vitamin C	97mg (107% DV)
Calcium	121mg (9% DV)
Iron	4mg (23% DV)
Potassium	995mg (21% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Origin

White chili, like its red counterpart, is a beloved American dish that has roots in Southwestern and Tex-Mex cuisine. This variation was developed as a lighter alternative to traditional chili, using white beans and chicken instead of the more common beef and kidney beans. Nancys White Chili, in particular, gained popularity through community recipe-sharing platforms and quickly became a go-to dish for hearty, flavorful meals. Its unique blend of spices like cumin, ginger, and sage, along with fresh ingredients, brings a fresh twist to the classic chili.

Regional Variations

White chili recipes vary widely by region. In the Southwest, the use of green chiles and a variety of beans is common, with some areas opting for turkey instead of chicken for a leaner version. Nancys White Chili is based on these regional traditions but adds a special kick with jalapeos and bell peppers, making it both flavorful and versatile. Some variations incorporate corn or zucchini for added texture, and others may include a bit of cream or cheese to make the dish richer.

Differences from Similar Dishes

What sets white chili apart from traditional chili is primarily the use of white beans like Great Northern beans, instead of kidney or black beans. White chili also typically uses chicken or turkey rather than beef or pork, making it a lighter option. The seasoning in white chili tends to be subtler, using spices like cumin, sage, and ginger rather than the bold, smoky heat of chili powder and paprika found in traditional chili. These subtle flavor differences make white chili a unique and comforting alternative to its red cousin.

Where to Serve It

Nancy's White Chili is a perfect dish to serve on a cold day, whether as a cozy dinner at home or for a gathering of friends and family. Its often served at potlucks, tailgate parties, and camping trips, where its warmth and heartiness are appreciated. Pair it with fresh cornbread, tortilla chips, or a side of avocado to enhance the flavor. Its also a popular choice for meal prep, as it stores well in the fridge or freezer and reheats beautifully. The dish is great for feeding large groups, and its customizable nature allows it to accommodate different tastes and dietary preferences.

Fun Facts

White chili was first introduced as a "lighter" alternative to traditional red chili, but it quickly gained its own following.
The use of ginger in white chili is quite unusual but adds a warm, aromatic flavor that balances the spiciness of the jalapeos.
Many people enjoy tweaking white chili recipes to suit their tastes, such as adding more beans, peppers, or spices. Some even swap the chicken for turkey or pork for different flavors!
This chili is highly adaptable to different dietary needs; you can easily make it gluten-free by skipping the roux or using a gluten-free flour alternative, and it can also be made vegetarian or vegan with the right substitutions.

FAQ about Nancy's White Chili Recipe

Leftover Nancy's White Chili should be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer the chili to a freezer-safe container, and it can be kept for up to 3 months. When reheating, ensure the chili is thoroughly heated to a boil.

Yes, Nancy's White Chili can be made ahead of time. It actually tends to taste even better after the flavors have had a chance to meld. You can prepare it the day before and store it in the refrigerator until ready to serve. Reheat on the stove or in the microwave.

Yes, you can adjust the spiciness of Nancy's White Chili to your liking. If you prefer a milder dish, reduce or omit the jalapeños, or use a milder pepper variety. If you want it spicier, you can add more jalapeños or include other hot peppers like serrano or chipotle.

Yes, you can make this chili vegetarian or vegan by substituting the chicken with plant-based protein options such as tofu, tempeh, or additional beans. You can also omit the chicken broth and use vegetable broth for a vegetarian-friendly version.

To make Nancy's White Chili gluten-free, simply replace the all-purpose flour used for the roux with a gluten-free flour blend or cornstarch. Additionally, ensure that your chicken broth is gluten-free.

You can substitute Great Northern beans with other white beans such as cannellini beans or navy beans. Some people even enjoy adding a mix of beans, such as garbanzo or black-eyed peas, for added texture and flavor.

Yes, you can substitute canned chicken for the fresh chicken in this recipe. Simply drain and shred the canned chicken before adding it to the dish. This can save time, especially if you're in a hurry.

If you prefer a spicier chili, you can add more jalapeños or substitute them with hotter peppers like serrano, habanero, or chipotle. You can also increase the amount of ground cumin and add a pinch of cayenne pepper for an extra kick.

Nancy's White Chili pairs wonderfully with a variety of sides, such as cornbread, tortilla chips, or a fresh green salad. You can also serve it with sour cream, shredded cheese, or fresh cilantro on top for added flavor.

Nancy's White Chili will last in the fridge for up to 3-4 days when stored properly in an airtight container. Be sure to cool it to room temperature before refrigerating to ensure freshness.

Yes, you can freeze Nancy's White Chili. Transfer it to a freezer-safe container and store it for up to 3 months. When reheating, allow it to thaw in the fridge overnight and then heat thoroughly on the stove or in the microwave.

Comments

Ms Chef Esh

10/06/2025 01:52:54 PM

I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!

dbray

10/10/2010 12:54:24 PM

Made stove top. Used only 2 jalapenos, forgot the ginger and drained the beans before I realized I shouldn't have. Substituted corn and a small zucchini for the yellow bell pepper. No need for flour or butter since I wanted a brothy, thinner soup. Sauted everything in olive oil. I think this is a no fail recipe and can easily be customized to your taste. Served with sliced avocado on top, rounding out the meal with a tomato salad and warm corn muffins drizzled with honey.

Mary Hill

01/27/2013 03:33:54 PM

Tasted so fresh and homemade.

ChefReigns

04/02/2012 08:57:16 PM

I used a precooked chicken from the store plus an extra can of white beans, that I pureed in a food processor. This was a huge hit and one I'll surely make to satisfy a hungry crowd. I served it with tortilla chips too.

Left Side Cook

01/27/2011 07:06:56 PM

Love the flavor but I wanted to reduce the sodium and fat so I made the following changes. Used reduced sodium chicken broth. Drained the beans before adding. To replace the butter & flour I added an additional can of beans that I drained, then pureed.

Too Hot Tamale

02/24/2011 02:02:03 PM

I made this for my family on a cold and snowy day and it was wonderful...after I made a few changes to the basic recipe! First, I omitted the peppers and replaced with 2 large cans of green chiles and 1 can of rotel. I also omitted the ginger and sage tThanks to the previous review), and added a little more cumin and some ground chipolte red pepper flakes! Finally I mashed the second can of beans for the thicker consistency and incorportated it all into my crock pot for a yummy hot soup dinner!

gerberdl

01/27/2011 07:06:56 PM

mlizon

03/16/2015 10:12:01 PM

Great flavor. Made it in the crock pot, cooked on high for 3 to 3.5 hrs. Left out jalepenos to make it less spicy. Just melted butter and mixed with flour separately, then added to crockpot, and it thickened fine. Added green onions, mozzarella cheese, and a little sour cream when serving.

Mary Smith

12/20/2008 06:09:29 PM

Very good recipe - I cooked the chicken in the crock pot and shredded it instead of cubing and sauteing. I also put all the peppers in my food processor. This eliminated the need for any oil and made the recipe even healthier. Next time I'm going to add a packet of Fajita mix for extra spice.

Allrecipes Member

02/07/2016 02:00:46 PM

Great chili! I have made it many times for company and always gotten rave reviews. I love that you can tweak it to suit your own taste/what you have on hand and it always turns out great! I usually use canned jalapeño or small can of diced fire roasted chiles. A great tip for those that are trying to eliminate the butter/flour roux - I just add part of a package of instant mashed potatoes! Can't taste the potato at all and also makes the chili gluten free. I also use a yellow onion instead or green, add a can of corn, increase the cumin and garlic and I always drain the beans. I highly recommend leaving in the sage and ginger - it's what makes this chili unique!

charlieanne

11/02/2016 05:46:31 PM

My whole family loves this chili! We change the recipe quite a bit, but it is good as it is written. I use both ground turkey and ground chicken, more peppers, more jalapenos, more beans and I season the meat when browning it (cumin, garlic, salt and pepper). We top it with cilantro! Its easy to double and freezes well.

hooptee_doo

12/29/2024 01:04:22 AM

This was great! I also added chopped ham left over from our Christmas dinner and substitute red and black beans because it was all I had. Will make again!

Nicole

08/10/2024 11:51:16 PM

Great dish!

Sheik Dahreek

10/20/2023 06:28:49 PM

I only did half the jalapenos and the heat was just right for this gringo.

LYNN39SCAF

06/08/2023 11:40:42 AM

I thought this was really good. I changed the white pepper to cayenne and started with 2 jalapenos instead of 4. I grow my own and they can get quite spicy. Made it with a substitute chicken so it was vegetarian friendly. Very, very good.

Lisa Marie

02/25/2021 03:49:17 PM

Excellent. For a more stew like thickness add an extra can of cannelloni beans.

zelean Tademy

01/12/2020 01:27:37 AM

Excellent recipe. I added extra on all the spices and also added cayenne pepper we like spicy. I highly recommend this recipe.

easycooking

01/12/2020 01:21:22 AM

I first made this as written, and it was good. After reading the reviews, I doubled the spices, and it was awesome. I also, instead of using flour to thicken, added a third can of drained, mashed beans. Add a little more stock if it gets too thick. One of our favorites!

Bradley Fournier

06/24/2019 03:16:26 PM

This is just a great recipe! Family loved it.

Car

02/25/2019 01:04:32 AM

The only thing I would change about this recipe next time would be to double it. Very good!! Everyone liked it, even those that don’t like peppers.

audio version

Cook Time: 5 minutes