Dutch Oven White Chicken Chili
"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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Ingredients1 h servings 549
Original recipe yields 6 servings
- 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.
- Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.
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- 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.
Per Serving: 549 calories; 18 50.2 45.1 92 767 Full nutrition
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