This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
This low fat green and white chicken chili has all the hallmarks of yum! Very easy to make, dinner can be ready in 30 mins! Make ahead and freeze for weeknights!
Aaaah, this chicken chili is an all-time favorite in my house. I keep quarts of it in my freezer for a quick meal when we need one, but really – it’s so quick to make, I could pull this together on a weeknight easily.
The smell of chicken chili in the house is familiar and comforting for all of us. Stand over the stove when you add the spices/seasonings and take a deep breath! If you have a cold, this will clear it right up! Haha.
While I like traditional beef chilis – this is a refreshing change. The fresh cilantro and lime make it a delight for your senses, and the healthy addition of plain yogurt brings a delicious creaminess to it. This chicken chili recipe is gluten free (provided your spices are certified gluten free), as well – so this is a great one to serve EVERYONE (except vegetarians, really…)
[clickToTweet tweet=”Try this low fat Green & White Chicken Chili! #recipe #homemade #chili #winterwarmers #yum” quote=”Try this low fat Green & White Chicken Chili! #recipe #homemade #chili #winterwarmers #yum”]
How much Green & White Chicken Chili does this make?
This recipe makes about 2.5 quarts – enough for 4 people, plus a little extra. Because my kids hate all things with green in them, this will do the husband and I for a meal, and a quart for the freezer (so two meals, really). I do leave out the yogurt if freezing, and just add it when I’m reheating the chicken chili.
I like to make this on a weekend, and then eat it mid week – reason being? The flavors intensify and really blend after a few days in the fridge!
These are reasonably basic ingredients – I tend to keep cans of hominy and white beans as a general item in my pantry, I ALWAYS have onions, celery, garlic, cilantro and chicken stock – so it’s really just the Anaheim peppers that I need to run out for.
About the peppers:
Anaheim peppers aren’t fiery hot, but have a mild, sweet flavor. If you can’t find Anaheim, go for Poblano peppers (but go for less – as Poblanos are slightly hotter). In a pinch, you could use a couple of cans of canned green chillies, and add them with the stock instead of with the onion/celery.
Other names for Anaheim Peppers are:
- California Green Chile
- Long Green Pepper
- Chile Verde
Like stews and chili? Me too! Here’s some more:
Green & White Chicken Chili
- 1 Tbs olive oil
- 1 medium onion diced
- 4 stalks celery diced
- 4 medium anaheim peppers seeded, and chopped
- 1 clove garlic minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper more to taste
- 1 lb chicken breast ground (or diced finely)
- 2 15.5oz cans cannelini or navy beans
- 4 cups chicken stock
- 1 Tbs dried oregano
- 15.5oz can hominy drained and rinsed
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup plain yogurt
- 1/2 cup cilantro choppped
- 1 lime cut into wedges
- Heat the oil in large pot or Dutch oven over medium heat. Saute the onion, celery, and peppers, and cook until the vegetables begin to soften
- Add the garlic, cumin, coriander and cayenne and cook for about 30 seconds.
- Add the chicken and cook until no longer pink, then add the beans, chicken stock and oregano.
- Cook, partially covered, stirring occasionally, for 25 minutes.
- Add the hominy and salt/pepper and allow to cook 5-10 minutes longer.
- Serve chili in bowls with a swirl of yogurt and some cilantro.
- Garnish with a lime wedge.
Tips for All Recipes on Kylee Cooks
Source: adapted from Ellie Krieger