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White Hat Chili

6 to 8
1 Hr 15 Min

Chili is a great all-in-one meal for nights when you don't feel like having a bunch of extra dinner dishes. This White Hat Chili recipe uses chicken rather than ground beef, but certainly doesn't lack in flavor - trust us!

What You'll Need

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 2 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 (15- to 20-ounce) can white kidney beans (cannellini), drained
  • 1 (15- to 19-ounce) can garbanzo beans, drained
  • 1 (17-ounce) whole kernel sweet corn, drained
  • 2 (4 ounces each) chopped mild green chilies
  • 1 (10-3/4 ounce) chicken broth or soup
  • Hot pepper to taste

What to Do

  1. Preheat oven to 350 degrees. Heat vegetable oil in a small skillet on medium heat. Saute onion, garlic and cumin in heated oil just until onion is soft.
  2. Combine onion mixture with chicken, beans, corn, chilies and broth in a 2-1/2 quart casserole and bake, stirring occasionally, for about 1 hour and 15 minutes or until chicken is tender and cooked.
  3. Before serving chili, stir in hot pepper sauce to taste. Serve over cooked rice.


You can use 1/4 cup of picante sauce instead of the chiles, or prepare a packaged soup mix and use instead of canned if you prefer.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 282
  • Calories from Fat 71
  • Total Fat 7.9g 12 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 18g 35 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 24mg 8 %
  • Sodium 843mg 35 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 8.4g 34 %
  • Sugars 4.6g 0 %

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