This comforting white chili swaps traditional red kidney beans for tender Great Northern beans and lean chicken, creating a lighter yet deeply satisfying dish. Infused with warm spices like cumin, oregano, and a hint of cloves, it offers a complex flavor profile that is both earthy and bright. The addition of Monterey Jack cheese adds a creamy richness without the heaviness of cream. Perfect for chilly evenings or hearty weeknight dinners, this recipe is versatile enough to be prepared ahead and reheated. Serve it in bowls topped with fresh cilantro, salsa, and a dollop of sour cream for a vibrant, home-style meal that brings warmth to the table.
Timothy’s White Chili
Description
This comforting white chili swaps traditional red kidney beans for tender Great Northern beans and lean chicken, creating a lighter yet deeply satisfying dish. Infused with warm spices like cumin, oregano, and a hint of cloves, it offers a complex flavor profile that is both earthy and bright. The addition of Monterey Jack cheese adds a creamy richness without the heaviness of cream. Perfect for chilly evenings or hearty weeknight dinners, this recipe is versatile enough to be prepared ahead and reheated. Serve it in bowls topped with fresh cilantro, salsa, and a dollop of sour cream for a vibrant, home-style meal that brings warmth to the table.Ingredients
Directions
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Place dried Great Northern beans in a heavy large pot and cover with cold water by at least 3 inches; soak overnight.
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Place boneless chicken breasts in a heavy large saucepan and cover with cold water.
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Bring chicken to a simmer and cook until just tender, about 15 minutes.
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Drain chicken, allow to cool slightly, then remove skin and cut into cubes.
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Drain soaked beans and discard soaking water.
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Heat olive oil in the same heavy pot over medium-high heat.
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Add chopped onions and sauté until translucent, about 10 minutes.
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Stir in minced garlic, chopped green chilies, cumin, oregano, ground cloves, and cayenne pepper; sauté for 2 minutes until fragrant.
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Add drained beans and chicken stock to the pot and bring to a boil.
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Reduce heat and simmer until beans are very tender, about 2 hours.
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Add cubed chicken and 1 cup of grated Monterey Jack cheese to the chili.
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Stir gently until the cheese is melted and incorporated.
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Season to taste with salt and black pepper.
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Ladle chili into bowls and serve immediately.
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Top with remaining grated cheese, salsa, sour cream, and fresh cilantro.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 65mg22%
- Sodium 450mg19%
- Total Carbohydrate 35g12%
- Dietary Fiber 8g32%
- Sugars 2g
- Protein 28g57%
* 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
Make-Ahead: This chili can be prepared up to 1 day in advance. Cover and refrigerate. Bring to a simmer before adding the chicken and cheese to reheat.
Origin: This recipe is inspired by Timothy's Bar and Restaurant in Louisville, KY, known for serving this dish in large bowls topped with cheese, salsa, sour cream, and cilantro.
Bean Tip: If using dried beans, soaking overnight is essential for even cooking. If short on time, you can use a quick-soak method or substitute with canned Great Northern beans (rinsed and drained), reducing the simmer time to 20-30 minutes until heated through and flavors meld.
Spice Level: Adjust the cayenne pepper to your preference. For a milder chili, use less or omit it; for more heat, increase gradually.
