Dutch Oven White Chicken Chili recipe

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Ingredients

1 tablespoon canola oil
1 medium green bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
½ cup beer
1 ½ pounds cooked chicken breast, cubed
3 (15 ounce) cans great Northern beans, drained
3 cups chicken broth
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon cayenne pepper

Nutrition Info

548.9 calories
carbohydrate: 50.2 g
cholesterol: 91.6 mg
fat: 18 g
fiber: 11.4 g
protein: 45.1 g
saturatedFat: 4.4 g
servingSize: -
sodium: 767.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.

  2. Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.

Recipe Yield

6 servings

Recipe Note

This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.

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