This recipe for White Meat Chili is probably the best chili I’ve ever had. I love using chicken vs. beef. It offers a delightfully different flavor and texture. Loaded with 4 varieties of beans the texture and flavor is huge!
Thank you, Lynne, for sharing!
White Meat Chili Recipe
- 1 medium Vidalia or sweet onion, chopped.
- 1 and 1/2 lbs ground chicken meat.
- 1 tsp Cumin.
- 2 tsp Chili powder.
- Salt to taste.
- Ground black pepper to taste.
- 1 – 7oz can Goya Chipotle peppers in adobe sauce, chopped; OR 1 jalapeño pepper chopped.
- 1-15oz can EACH of pinto beans, black beans, & red kidney beans, drained and rinsed.
- 2-32oz cans of baked beans (undrained)
- Sauté chopped onion in 2 tablespoons olive oil over medium heat until soft. If using chopped jalapeño pepper, sauté with onions. (We prefer the canned chipotles!). Add ground meat and cook until no longer pink. Season the meat and onion mixture with cumin, chili powder, salt and pepper.
- If you are using the chipotles in adobe sauce, and you like it spicy, chop all of the chipotle peppers and add to meat and onion mixture with all of the adobe sauce. Otherwise, use only half of the peppers and sauce. (Don’t use both chipotles and jalapeños!)
- Drain and rinse the pinto, black and kidney beans. Add to meat and onion mixture. Add both cans of baked beans, undrained. Stir well.
- Lower heat and let simmer about 45 minutes-1 hour. Stir frequently so won’t burn to bottom of pan. (Or sauté onions and meat on stove, then transfer to crockpot, add all other ingredients following recipe and let cook for 2-3 hours in crockpot!)
- Serve with shredded cheddar cheese, sour cream, and tortilla chips! Enjoy!