White Chili
Serves: 12
  • ½ lb bacon, diced
  • 1 med. onion, diced
  • 3 cloves garlic, finely minced
  • 2 stalks celery, diced
  • 2 sm. cans green chilis, chopped
  • 1 lb. cooked chicken, shredded
  • 2 cans navy beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 2 tsp. cumin, ground
  • 1 tsp. coriander seed, ground
  • 2 tsp. oregano
  • 1-2 tsp. kosher salt
  • 1 tsp. cayenne pepper (adjust for desired level of heat)
  • 1 qt. chicken stock
  • ½ c. cold water mixed with 2 Tbsp. corn starch (see notes for slurry)
  1. In a sauté pan-over medium high heat-cook bacon until crispy. Add add diced onions, garlic, celery cooking until tender. Deglaze pan with ½ c. of chicken stock and transfer to a large Crock-Pot.
  2. Add chopped green chilies, chicken, rinsed beans and remaining chicken stock. If you want a "meatier" chili add less chicken stock.
  3. Stir in cumin, coriander, oregano, and cayenne pepper.
  4. Cook on low for 2-3 hours, adding cornstarch slurry during the last 20 minutes of cooking to thicken to desired consistency.
  5. Serve chili in a bowl. Garnish with any combination of cheese, cilantro, sour cream, diced jalapeño, or Tabasco chipotle hot sauce.
Recipe by The Maners Family at https://themanersfamily.com/2011/recipes/white-chili