Chicken and Northern Beans White Chili

Prep 20 min
Total 1 hr 30 min
Servings 6

Chili is one of our go-to winter dishes but there comes a time, about halfway through the season, when we tire of all our favorite cold weather recipes. If you know the feeling, we suggest this recipe as an antidote! It’s got all the heartiness of your standard bowl o’ red but has a couple of differentiators that make it deliciously different. It’s brothy base makes it taste a little lighter as does the inclusion of chicken (or turkey, if you desire). But the seasoning is what will really wake up your taste buds—in addition to the expected chili powder, this recipe includes dried basil and most surprising of all: ground cloves. Though you wouldn’t expect it, the sweet and peppery flavor of cloves goes beautifully in chili. So, next time you need a winter warm-up meal, we suggest this recipe.

By Betty Crocker Kitchens

Updated January 14, 2020

Make with

Progresso Broth

Ingredients

1/4

cup butter or margarine
1

large onion, chopped (1 cup)
1

garlic clove, finely chopped
4

cups 1/2-inch cubes cooked chicken or turkey
3

cups Progresso™ chicken broth (from 32-oz carton)
2

tablespoons chopped fresh cilantro
1

tablespoon dried basil leaves
2

teaspoons ground red chilies or Chili powder
1/4

teaspoon ground cloves
2

cans (15 to 16 oz each) great northern beans, undrained
1

medium tomato, chopped (3/4 cup)
Blue or yellow corn tortilla chips

Steps

1

Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
2

Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.

This chili can be microwaved. Place onion, garlic and butter in 4-quart microwavable casserole. Cover tightly and microwave on High 5 minutes, stirring after 2 minutes, until onion is tender. Stir in remaining ingredients except tomato and tortilla chips. Microwave covered on High 10 minutes.
Top your bowl with a dollop of sour cream for a tangy and cool contrast that really sets off the chili. Other chili toppings we like, include: chopped red onion, fresh cilantro, cheddar cheese or a handful of chopped, fresh tomatoes.
How can you go wrong serving chili with a side of cornbread? If you want to try something a little different, we recommend the Green Chile Cornbread, and the Bacon Cornbread is a real crowd-pleaser too! Find more ideas among Betty’s cornbread recipes.