After trying other white chili recipes, I created my own that full with ground chicken, beans, peppers, and savory herbs, hot-spicy yet sweet, and creamy for a change from tomato-based chili. My partner frequently takes my cooking to work for colleagues to sample, and they said this is not only some great chili with kick, it's one of the best non-standard chilis they've eaten! Thick and robust, great for dinner on a cool evening. Up the ante with tortilla chips or corn muffins as a side--with kernel corn and diced chiles added to the muffin batter.
Ingredients
- ground chicken: 2 pound
- water: 1 cup
- medium onion: 1 piece (diced)
- medium green bell pepper: 1 piece (diced)
- beef bouillon, crumbled: 6 piece (to taste)
- garlic: 4 clove (minced)
- chili powder: 1 Tbsp
- salt: 2 tsp
- basil: 2 tsp (dried)
- oregano: 2 tsp (dried)
- ½ teaspoons ground thyme: 1 piece
- ½ teaspoons ground black pepper: 1 piece
- cayenne pepper: 0.25 tsp
- pinto beans: 1 can (15 ounce can, drained)
- Great Northern beans: 1 can (15 ounce can, drained)
- sweet corn: 1 can (15 ounce can, drained)
- white sugar: 0.5 cup
- tub whipped cream cheese: 1 piece (8 ounce)
- sour cream: 1 container (8 ounce container)
- beer: 1 bottle (12 fluid ounce bottle)
Metric Conversion
Stages of cooking
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Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
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Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.
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Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.
