White Chili

Origin & Historical Context of White Bean Chicken Chili

Variation on Traditional Chili
White bean chicken chili (also known as "white chili") is a modern twist on classic chili con carne. Instead of red chiles, beef, and tomatoes, it features chicken or turkey, white beans, green chiles, and a light broth—sometimes enriched with cheese or sour cream Southern Living+3Reddit+3Reddit+3Wikipedia+12Chef Billy Parisi+12Southern Living+12.

Emergence in the Late 20th Century
This variant doesn’t have deep historical roots. Most sources trace its origin to the Southwestern United States during the 1970s to 1980s Chef Billy Parisi. It’s a contemporary adaptation rather than a dish with longstanding cultural tradition.

Southwestern U.S. Influence
Its ingredients—white beans, green chiles, and poultry—are emblematic of Southwestern American cuisine, which often blends ingredients like corn, squash, beans, and a variety of chiles Oklahoma Historical Society | OHS+14Wikipedia+14Southern Living+14.

Summary Snapshot

White Bean Chicken Chili Recipe

White bean chicken chili is a relatively recent invention from the late 20th century in the American Southwest. It transforms the traditional red chili into a lighter, creamier stew using poultry and white beans. It’s beloved for its comforting flavors and cozy warmth—perfect for modern palates seeking variety beyond classic chili con carne.

Equipment: Rotary food cutter, French chef knife, cutting board, 5-quart stockpot with cover

Prep Time: 45 minutes
Yield: 6 servings

Ingredients

• 1 medium white onion, chopped (2 cutting cone)
• 2 cloves garlic, sliced thin (4 cutting cone)
• 2 cups of low-sodium chicken stock
• 1 lb. chicken breast or cooked turkey, cubed
• 2 cans (16 oz each) Great Northern white beans
• ½ tsp chili powder
• 1 tsp cumin
• ¼ tsp oregano
• 2 small jalapeño peppers, minced
• 6 oz Monterey Jack cheese, grated (2 cutting cone)
• 4 oz sour cream
• 2 green onions, chopped

Directions

1. Preheat a 4-quart (4 L) stockpot over medium heat (275°F).
2. Sauté onion and garlic in ½ cup of the chicken stock until tender.
3. Add the remaining chicken stock and chicken. Cook until the chicken is cooked through, about 10–12 minutes.
4. Reduce heat to simmer (180-200°F ). Add beans, chili powder, cumin, and oregano.
5. Cover, open the vent, and cook for 20 minutes.
• Alternatively: Reduce to warmth (150°F) and slow cook.
6. To Serve: Top each bowl with grated Monterey Jack cheese and a dollop of sour cream. Sprinkle with chopped green onions.

Nutritional Breakdown (Per Serving)

• Calories: 186
• Fat: 6 g
• Carbohydrates: 13 g
• Protein: 16 g
• Cholesterol: 54 mg
• Sodium: 307 mg