baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bush's white beans, Cilantro, Clabber Girl, crock pot, Cumin, Daisy sour cream, domino sugar, dried oregano, eat, Eggland's Best eggs, food, garlic cloves, Gold Medal flour, jalapeni pepper, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, one-pot meal, recipe, salsa, slow cooker, Tex-Mex, TruMoo milk, Tyson chicken, Wesson vegetable oil, White Bean Chili
How’s it going, everyone? I’m just sitting here drooling over this picture of savory white bean chili. I’m a HUGE chili fan, and always have been. I’ve participated in chili cookoffs, chili cookouts, and plenty of chili eating. However, I’ve never experienced chili without tomatoes.
In fact, the whole concept just seemed silly to me when my husband suggested that I make a white chili. I was all, “Whatchu talkin’ bout Willis,” as he slowly backed away from my condescending glare. However, being the good wife that I am, I decided to give this recipe a shot, and boy, am I glad that I did. White bean chili is the cat’s meow!
Recipe courtesy of Taste of Home.
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Quik Tip: I added a few sprinkles of shredded cheddar cheese to my bowl and a dollop of sour cream. It tasted magnificent!