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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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Bacon Corn Bread

When you make this, you can tell the family you're bakin' bacon corn bread. They're gonna think you're repeating yourself and that you're makin' Bacon Bacon Corn Bread...but that's okay. One slice and they'll agree that it's doubly good!

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