White Chicken Chili Recipe (2024)

FAQs

How to thicken up white chicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

If you are not familiar with it, it's sort of the calmer, nicer cousin of a Texas chili. No frantically looking for something to put out the flames from a beef and habanero fest. White chili is made with white beans, chicken (sometimes pork), and mild green chiles.

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.

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.

Vegetables - sweet onion, green onions, yellow bell pepper, jalapeno. Seasonings - garlic powder, onion powder, chili powder, cumin, paprika, salt and pepper. Cans - Cannellini Beans, Northern White Beans, Pinto Beans, Sweet Yellow Corn, White Corn, Green Chiles.

Due to their creamy white color, navy beans are sometimes confused with other white beans such as great northern beans, cannellini beans, or white kidney beans. Although their taste is similar, navy beans are smaller and rounder than these other varieties.

The slightly tart flavor will add brightness and complexity to your tried-and-true chili recipe, while the thick texture creates heartiness and a creamy mouthfeel.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

How to make chili more flavorful? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps.