White Chili

White Chili

Winter may not officially arrive until December 21st, but the white stuff that twirled and drifted its way to the ground yesterday said otherwise. After spending a day indoors with our two kids and two others over for a play date, the house was getting way loud by mid-afternoon. A rowdy game of Catopoly upstairs and an ill-advised archery competition downstairs sent volumes well above 11. Which, among other things, made it tough for me to plough through my usual Sunday batch cooking session. So, when Julian remembered a gift certificate he had been saving for ice cream I had everyone in their parkas quickety quick. Maybe an ice-cold day doesn’t make your thoughts run to ice cream but I needed those kids out of my house!

Our little excursion was only a block away but it was exactly what we needed. We started with a jog over in the brisk air, had a messy session with the drippy soft serve and finished with the girls getting locked in the washrooms (momentarily). I got to hear about the newspaper Esme and her friend are launching (it’s called Big News, watch for updates here) and which restaurant each kid would eat from for the rest of his or her life if made to choose. By the time we got back home some sillies had been burned off and the volume fell to a comfortable 7. I was able to whip off a couple of quick recipes by the time the parents came to collect their kids. This easy chili is one of the beauties now waiting for us in the freezer. It’s a creamy, white version of a classic, red chili. It will make a great dinner and then fill up a couple of thermoses the next day. Warm, cozy meals like this are a small compensation for dinner, but for now, I’ll take them.


White Chili


  • 1 lb. chicken breast, cut into inch cubes
  • 1 onion, diced
  • 2 or 3 garlic cloves, minced
  • 2 x 14 oz cans of cannelini beans
  • 2 cups low-sodium chicken stock
  • 2 Tbsp lime juice
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 Tbsp chili powder
  • 1 cup greek yogurt
  • salt and pepper to taste
  • 1/3 cup fresh cilantro for garnish


Brown the chicken over medium heat in small batches - don't worry about cooking it through, just get some nice colour going.

Remove from the pan and place on a plate.

Set aside.

Saute the onions and garlic until they start to smell fantastic.

Now add the spices and let them cook for a minute or two.

Now add the beans, broth and add the chicken back.

Let that all simmer for about 20 minutes.

Turn the heat down and stir in the yogurt.

Now add the lime juice and have a taste to check the seasoning.

Add a little salt and pepper if it needs it.

Serve with a good sprinkling of cilantro.



You might also like

By Season

Pumpkin Pasta with Ricotta and Sage

I no sooner fell in love with this recipe that it had to be banished from my repertoire. My daughter was recently told to follow a gluten-, dairy- and egg-free

By Season

Mini Peanut Butter and Jelly Cheesecakes

Ceri and I have always had these divergent opinions about the ice cream truck. I’ve always been a fan of them. An ice cream truck is very nostalgic for me–reminding

By Ingredient

Grilled Italian Cornmeal Cake and Fruit

My husband would love nothing more than for me to come home and say, “Hey honey, we have to grill¬†the side of a cow for the blog tonight! Wanna eat


  1. Clementine Buttercup
    November 17, 15:27 Reply

    I can’t wait to try this out on the littlies! They like chilli but red meat meat means they take ages to eat it. I remember being the same as a child. I can’t believe I’ve never thought of a chicken version. Thanks for the idea!


  2. Ceri
    November 17, 20:22 Reply

    Hi Clementine! I’m so glad you like the sounds of it. Drop us a line if you give it a try. Hope your littlies love it.

  3. Amalia
    November 28, 14:30 Reply

    oooh, this looks so good! i’ll try it really soon!

  4. […] White Chili: Full of juicy chicken and white beans, this chili is a great alternative for kids who aren’t into the tomato-based kind. (The Sweet Potato Chronicles) […]

Leave a Reply