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White Bean and Chicken Chili with Roasted Green Chile Peppers


White Bean and Chicken Chili with Roasted Green Chile Peppers

White Bean Chili with Roasted Chile Peppers

Marian Blazes

This white bean chili is great for cleaning out the refrigerator. Use leftover cooked chicken or turkey (it's especially good the weekend after Thanksgiving) and whatever vegetables you have on hand. You can vary the number of roasted chile peppers depending on how spicy you like it. If you don't have time to soak the beans overnight, use canned beans.

Serve this chili with bowls of crumbled bacon, sour cream, chopped green onions, and grated cheese on the side.

Prep Time: 12 hours

Cook Time: 1 hour, 30 minutes

Total Time: 13 hours, 30 minutes


  • 1 pound bag white beans (great northern or cannellini)
  • 6 slices bacon
  • 4 cups chicken broth
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped celery
  • 1 tomato, chopped
  • 1 yellow bell pepper, chopped
  • 3 roasted green chili peppers, stems and seeds removed, chopped (see how to roast chili peppers below)
  • 1 tablespoons aji amarillo paste (optional but good)
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 cups cooked chicken or turkey, cut into bite size pieces
  • 1/2 grated monteray jack cheese
  • 1/3 cup cream
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
  • ----
  • Optional condiments:
  • Grated cheese
  • Oyster crackers
  • Chopped green onions
  • Sour cream


  1. ]Place the beans in a large pot and cover with two inches of water. Soak beans overnight.

  2. Drain and rinse beans. Add chicken stock to the pot and bring beans to a simmer.

  3. In a large skillet over medium heat, cook bacon until crispy. Drain bacon pieces on a paper towel and set aside.

  4. Pour off all but 2 tablespoons of bacon grease and discard. Add the chopped onion, aji amarillo paste, and garlic to the skillet with the reserved bacon grease and sauté until soft and golden.

  5. Add the celery, tomato, green chiles, bell pepper, cumin, and chile pepper to the onions and continue to cook, stirring frequently, until soft and fragrant. Add the cooked vegetables to the pot with the simmering beans.

  6. When beans are almost tender, after about 1 hour of cooking, add the chicken or turkey to the pot. Season with salt and pepper to taste. Continue to simmer gently until beans are fully cooked and tender.

  7. Add cream and grated cheese to the chili, stirring until the cheese is melted. Remove from heat. Stir in the chopped cilantro and serve with rice.

Makes enough to serve 6-8 people.

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