Best 2 Jackies Vegan White Chili Recipes

JACKIE'S CREAMY WHITE CHICKEN CHILI

Jackie's Creamy White Chicken Chili image

My sister-in-law's yummy low fat recipe for chicken chili is wonderful in the fall and winter weather. I like to use chicken thigh instead of breast meat, but that's just personal preference. Cooked chicken from a rotisserie chicken will also work well. Any white beans will do - Jackie prefers navy beans. Canned green chilies may be replaced by 8 oz. of home-roasted Anaheim or Poblano chilies, chopped.

Provided by cathyfood

Categories < 60 Mins

Time 45m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless chicken breast
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 (15 ounce) cans white beans
1 (15 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dry oregano
1 bay leaf
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 cup sour cream
1/2 cup evaporated milk

Steps:

In a large saucepan, saute chicken, onion and garlic, in oil over medium-high heat.
Add beans, chicken broth, chilies, and seasoning.
Bring to a boil, reduce heat and simmer 30 minutes.
Remove from heat, add sour cream and evaporated milk, stir well.
Serve immediately.

Nutrition Facts : Calories 679.5, Fat 29.2, SaturatedFat 11.9, Cholesterol 111.7, Sodium 1099.3, Carbohydrate 59.6, Fiber 11.9, Sugar 7.1, Protein 46.5

JACKIE'S WHITE CHILI

Jackie's White Chili image

Provided by My Food and Family

Categories Home

Time 30m

Number Of Ingredients 13

Ingredients

2 medium onions, chopped
1 Tbsp olive oil
4 garlic cloves, minced
2 cans (4 oz.) chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1 can (14-1/2 oz.) chicken broth
4 cups cooked chicken, cubed
3 cans (15-1/2 oz.) Great Northern Beans, drained and rinsed
2 cups (8 oz) shredded Kraft Monterey Jack cheese
Optional garnishes: Breakstone's or Knudsen Sour Cream, sliced jalapeno peppers

Steps:

In a 3-quart saucepan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir a few more minutes.
Add chicken broth, chicken and beans; simmer, uncovered for 15 minutes.
Remove from heat. Stir in shredded cheese and continue stirring until it melts. Serve and garnish with sour cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

### Tips

Use a variety of beans. This will give your chili a more complex flavor and texture.
Don't be afraid to experiment with different spices. This is a great way to customize your chili to your own taste.
Let your chili simmer for a long time. This will allow the flavors to develop and deepen.
Serve your chili with your favorite toppings. This could include shredded cheese, sour cream, onions, or cilantro.

### Conclusion This vegan white chili is a delicious and hearty meal that is perfect for a cold winter night. It is easy to make and can be customized to your own taste. So next time you are looking for a vegan-friendly chili recipe, give this one a try!