Fresh Tomato White Chili
Description
This Fresh Tomato White Chili is a comforting and hearty dish that swaps traditional red chilies for a milder, creamier profile. White kidney beans provide a substantial base, absorbing the flavors of fresh tomatoes, aromatic spices, and tender chicken. The addition of ground cloves and cumin gives it a unique, warm depth, while green chilies add a gentle kick. Its perfect for chilly evenings or busy weeknights when you need a satisfying, one-pot meal that comes together quickly. Serve it hot with your favorite toppings for a customizable dining experience.Ingredients
Directions
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Core and coarsely chop the fresh tomatoes to yield about 4 cups; set aside.
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In a large saucepan, heat the vegetable oil over medium heat until hot.
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Add the chopped onion and cook, stirring occasionally, until tender, about 5 minutes.
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Stir in the green chilies, garlic, cumin, oregano, sugar, cloves, red pepper, and the reserved chopped tomatoes.
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Reduce heat to low and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes.
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Add the chicken broth and bring the mixture to a boil.
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Reduce heat to low, cover, and simmer to blend flavors, about 15 minutes.
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Add the white kidney beans and cubed chicken; cook until heated through, about 5 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 345kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.2g6%
- Cholesterol 65mg22%
- Sodium 780mg33%
- Total Carbohydrate 38g13%
- Dietary Fiber 12g48%
- Sugars 6g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro if desired. This chili pairs well with crusty bread or cornbread for soaking up the flavorful broth.
You can substitute white kidney beans with cannellini beans or great northern beans. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This chili freezes well; allow to cool completely before freezing in portions for up to 3 months.
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