White Chili

Chili packed with beans and full of flavor.

  • Servings: 6
  • Cook Time: 25 Min
  • Main Ingredient: Beans


  • 2 Tbsp. olive oil
  • 1 lb. large onion (chopped)
  • 1/2 cup celery stalk (chopped)
  • 2 Tbsp. Polaner® Chopped Garlic
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano leaves
  • 2 cans Joan of Arc ® Great Northern Beans
  • 1 14.5 oz. can chicken broth
  • 1 can green chile peppers (undrained)
  • 1/2 tsp. Accent® Flavor Enhancer
  • 6 oz. Monterey Jack cheese (shredded)
  • cilantro (chopped)


In a 12-inch skillet over medium-high heat, in hot oil, cook chicken, onion, celery and garlic 10 minutes, stirring to break up chicken, or until chicken is lightly browned and onion is tender. Stir in cumin and oregano; cook, stirring, 1 minute. Stir in beans with liquid, broth, chilies and flavor enhancer; heat to boiling. Reduce heat; simmer, uncovered, 20 minutes or until flavors are blended and chili is desired consistency. To serve, sprinkle with cheese and garnish with cilantro, if desired. Makes 6 main-dish servings. Note: Chili may also be served topped with sour cream and tomato salsa.