This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.

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  • Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.

  • In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.

  • Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

396 calories; 10.3 g total fat; 81 mg cholesterol; 322 mg sodium. 38.4 g carbohydrates; 37.9 g protein; Full Nutrition


Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2007
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! Read More
(130)

Most helpful critical review

Rating: 1 stars
11/05/2011
This Chili was gross and that is an understatement. The seasoning was not overpowering like some other people thought. To me it was to salty and it didn't look appetizing. It looked like the mush that is served to inmates. I was just trying something new but I wasted my 20 purchasing the ingredients for the meal. So pissed. Read More
(1)
200 Ratings
  • 5 star values: 142
  • 4 star values: 41
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/08/2007
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! Read More
(130)
Rating: 5 stars
06/23/2003
I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted. Read More
(39)
Rating: 5 stars
10/08/2003
Wow this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful low fat & good for you meal! I do the weight watchers point system & each serving of the chili came out to only 3.5 points by browning the chicken in cooking spray instead of oil and using margarine in place of the butter. Read More
(34)
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Rating: 5 stars
10/08/2003
This was the first chicken Chilli I have ever made myself and my husband and I loved it. Just Spicy enough...lot's of flavor. Read More
(21)
Rating: 5 stars
10/11/2010
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. Read More
(20)
Rating: 5 stars
06/23/2003
This was great chili but I added 3 cloves of garlic and cilantro and it was even better. My husband and 22 month old daughter loved it. Read More
(19)
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Rating: 5 stars
02/16/2006
I made this recipe for my husband and I last night. We really loved it. It was fairly quick and easy. I added corn and a little chipotle tobasco. We will have it again Read More
(15)
Rating: 5 stars
01/18/2005
I really enjoyed this recipe. Tastes great and is very colorful. I also added more garlic and cumin and served it up with some cornbread. However it wasn't spicy to me at all. I would add some of the jalepano seeds the next time I made it. I like spicy foods though. Read More
(11)
Rating: 4 stars
06/23/2003
Very very good. Be careful with those jalepeno's if you don't like spice! We served it topped with tortilla chips shredded cheese and sour cream. Yum! Read More
(10)