"White" Chili

"White" Chili


This recipe works especially well with "hapa" rice (a mix of ½ brown and ½ white rice). The tomato and green onion add refreshing color and flavor to this wholesome, satisfying dish.

40 min
4 Servings


2 tsp
canola oil
large onion (chopped)
3 clove
garlic (minced)
1 1/2
boneless skinless chicken breast (chopped into bite-sized pieces)
2 cup
chicken broth (low-fat, low-sodium is best)
1 can
cannellini or great northern beans
7 oz
vegetarian refried beans
1 tsp
1 1/2 tsp
chili powder
1/2 cup
fresh tomato (diced)
1/2 cup
green onion (sliced)
1/2 cup
sour cream
tortilla chips (optional)
Prep Time:
40 min
Total Time:
40 min


Heat oil in a large pot, then sauté the onions for about 5 minutes before adding in the garlic and stirring for 30 seconds.  Add the chicken and cook for another 5 minutes. Add the broth. Stir in the cannellini beans and the refried beans, whisking if needed. Add the cumin and chili powder, and continue to cook on low heat for 10 to 15 minutes to let the ingredients settle in.

To serve, spoon chili into a bowl over rice and top with green onion, sour cream, a sprinkle of fresh diced tomato and a few tortilla chips.

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Chef Michi Watarai