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Nutrition Facts
Serving Size 1 (917g) Recipe makes 4 servings
Calories 947
Calories from Fat 482		(50%)
Amount Per Serving		%DV
	Total Fat 53.6g	82%
	Saturated Fat 27.4g	137%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 205mg		68%
Sodium 2341mg		97%
Potassium 1562mg		44%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 7.8g	31%
	Sugars 5.7g
Protein 74.9g		149%
detailed view... how is this calculated?

Great White Chili (supposed to Be by Willie Nelson)

Recipe #110076 | 4½ hours | 30 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Chef Garlic
Feb 2, 2005

I am not sure of its orgins, but I am trying to find the source.

SERVES 4 (change servings and units)

Ingredients

1 lb white beans, rinsed
6 cups chicken broth
1 teaspoon chicken base
2 onions, chopped
1 tablespoon oil
6-8 cloves garlic, minced
7 ounces diced green chilies
4 teaspoons ground cumin
2 teaspoons dried oregano leaves
2 teaspoons cayenne pepper
3 tablespoons chopped cilantro
4 cups diced cooked chicken
1 cup sour cream
3 cups shredded monterey jack cheese
sour cream, to serve
chopped green onion, to serve
chopped cilantro, to serve
chopped tomato, to serve

Directions

1
Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
2
Simmer it for two hours, covered.
3
Saute the onions in the oil until they are gently browned.
4
Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
5
Add the cheese and sour cream, cooking until the cheese melts in the chili.
6
You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
7
The recipe serves about four people, but I always double it, because it tastes even better the second day.
8
If you don't use fresh cilantro, you might want to double the amount you use.
9
Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
10
It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!

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Featured Reviews for This Recipe

From: Spammers

On Nov 1, 2009

Awesome chili! Went to a Halloween party last night and they had a chili cook off. Because I figured everyone would be making the standard tomato base chili I decided to make the white version. This recipe wowed most everyone! Surprisingly most never even heard of white chili. Instead of dried beans I used canned, omitted the tomatoes and added black beans thus turning it into Black and White Chili. Delish! Great white chili willie!! Thanks Chef Garlic

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From: Queen Roachie

On Mar 12, 2009

We loved this! Had it last night with a corn pudding recipe off this site. I did sub one can of beef broth and beef bouillon rather than just chicken to get more depth of flavor for my beef eating husband. Cooked my chicken in a little oil and sprinkled with taco seasoning, then sauteed the onion and garlic in the same pan. Had no green chilies, so I had to use a can of Rotel tomatoes, and I think it turned out great! Was a little leary of adding so much cheese and sour cream, but very happy with the results. Will definitely make again. Thanks for sharing the recipe. This is the first chili I've ever made starting with dried beans rather than canned, and it won't be the last... Thanks so much for the recipe!

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From: nebula64

On Oct 11, 2007

This was such an easy dish to make. I did substitute Chipotle Chili Powder for the Cayenne, which added a smokiness w/the heat. Also, I added approximately 2 cups of sweet corn (fresh or frozen) which really looked nice and tasted great. Our whole family loved it (and it was so pretty when you add the garnishes!!) Great Football Sunday fare!

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From: Carrie in Indiana

On Jul 19, 2007

My fiance and I were blown away by this chili. The best way to describe it is a blast of spicy and fresh ingredients. Very good and I will most certainly make again. The only thing different I did was to saute the onions, garlic and chili's together in one skillet before transferring to my crock pot. Thank you Chef Garlic!!

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