White chili is a type of chili that is made with white beans and chicken or turkey, instead of the traditional red kidney beans and beef. It is typically a milder and creamier version of chili, with a sauce made from chicken broth, cream, or sour cream. Other common ingredients include green chilies, onions, garlic, cumin, oregano, and cilantro. White chili is a popular dish in the Southwestern region of the United States, where it is often served with cornbread or tortilla chips. It is a great option for those who prefer a lighter and less spicy version of chili.
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What's the difference between white and red chili?
The main difference between white chili and red chili is the type of meat and beans used, as well as the color and spiciness of the chili.
White chili is typically made with chicken, white beans, and a creamy, mild sauce made with chicken broth, cream, or sour cream. It may also include green chilies, cilantro, and other seasonings. It is generally milder in heat compared to red chili.
Red chili, on the other hand, is typically made with beef, kidney beans, and a tomato-based sauce that is spicier and more complex in flavor. It may also include onions, garlic, chili powder, cumin, and other spices. It is generally hotter in taste compared to white chili.
Another key difference between the two is their regional origins. White chili is commonly associated with the Southwestern region of the United States, while red chili is a staple dish in Tex-Mex and Mexican cuisine.
Overall, white chili is a lighter, milder option that is often served as a soup or stew, while red chili is a heartier, spicier dish that is usually served over rice or with cornbread.
White Chili Recipe
White chili is a type of chili that is made with white beans, chicken, and a variety of other ingredients. Here is a classic recipe for white chili:
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cups cooked shredded chicken
- 1 can (4 ounces) chopped green chilies
- 1 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- Shredded Monterey Jack cheese and/or sour cream for serving (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, or until softened and translucent. Add the garlic and cook for an additional minute.
- Add the cumin, oregano, chili powder, and cayenne pepper to the pot and stir to combine.
- Add the white beans and chicken broth to the pot and bring to a simmer. Cook for 15-20 minutes, or until the beans are tender and the soup has thickened slightly.
- Add the cooked chicken, green chilies, and corn to the pot and stir to combine. Simmer for an additional 10-15 minutes, or until the chicken is heated through and the flavors have melded together.
- Stir in the chopped cilantro and season the chili with salt and freshly ground black pepper to taste.
- Serve hot, topped with shredded Monterey Jack cheese and/or sour cream if desired.
Optional: You can add other ingredients to your white chili to suit your taste, such as diced bell peppers, jalapenos, or poblano peppers. You can also experiment with using different types of beans or meats, such as turkey or pork.
