White Chicken Chili (Easy) - Cooking With Karli (2024)

FAQs

Why is my white chicken chili watery? ›

Adding too much stock, broth, or water.

If your chili looks watery, you may have poured in more than required. Next time, add just a little at a time and increase the liquid as necessary.

There's your red. On the other hand, white versions are made with chicken instead of beef, and without tomatoes but with beans (usually white beans) and tons of flavor from green chilies.

It also can help add richness by complementing the chile powder with its nutty sweetness, and the healthy fats in peanut butter can even tame your chili if it's too spicy. Next time, when making your favorite tomato-based chili recipe, consider adding a hearty tablespoon or two of peanut butter.

White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream. To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

The nutritional value of red chili is much higher than that of green chili. In addition to being rich in carotene, a red chili also contains about 5000 international units of vitamin A, which can meet the daily needs of adults.

Good news, it's easier than you think to perk up your pot of chili. All it takes is a splash of vinegar, which I bet you already have in the pantry. Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing.

Green chillies have higher water content and zero calories which makes them a healthy choice for those who are trying to shed some pounds. Green chillies are a rich source of beta–carotene, antioxidants and endorrphins while red chilies consumed in excess can cause internal inflammation which results in peptic ulcers.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What is the trick to a good chili? ›

Why is sugar used in this chili recipe? Sugar is used to cut the acidity of the tomatoes used in my homemade chili recipe. Using a small amount of sugar balances the flavors which in turn creates a smoother and richer taste overall.

Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

White Onion

White onions offer a milder taste compared to yellow onions, making them versatile for both raw and stir-fried preparations. You can finely chop them and use them as a topping for your chili to introduce a gentle onion crunch and flavor.

If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.

The easiest method is to add a thickener like cornmeal, masa harina, or even polenta. These will need to simmer for a several minutes in the liquid in order to absorb moisture from the soup and thicken. (A medium-coarse cornmeal needs at least 10 minutes of simmering to thicken the stew and become tender.)

Powders and flours. Cornstarch, arrowroot, common wheat flour, and the flours or powders made from potato, tapioca, chickpea — to name but a few — long have been used to thicken cooking liquids. (Gelatins and gums also can play a similar role.)

Your pan is probably too small

According to AUT culinary arts senior lecturer Alan Brown, watery chicken usually indicates that the pan is too small for the amount of meat being cooked (via Stuff).