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Dutch Oven White Chicken Chili

Rated as 4 out of 5 Stars
0

"This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread."
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Ingredients

1 h servings 549
Original recipe yields 6 servings

Directions

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  1. Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
  2. Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.

Footnotes

  • Cook's Notes:
  • You can use 4 to 6 smaller peppers instead of 1 bell pepper.
  • You can use 2 teaspoons dried cilantro instead of fresh.

Nutrition Facts


Per Serving: 549 calories; 18 50.2 45.1 92 767 Full nutrition

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Reviews

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I didn’t have much hope for this recipe. In fact I thought “three stars” without making it. Aside from using pulled rotisserie chicken (to save on prep, and I like the look better) no changes m...