Best 3 Not Quite So White Chicken Chili No Tomatoes Recipes

Introducing a tantalizing culinary journey with our Not-Quite-So-White Chicken Chili (No Tomatoes) recipe collection. This delectable dish is a symphony of flavors, textures, and aromas that will leave your taste buds craving more. Our recipes cater to diverse dietary preferences, including those seeking a tomato-free, gluten-free, or slow-cooker-friendly version. Embark on an exploration of zesty, creamy, and boldly seasoned chicken chili variations, all featuring tender chicken, a medley of colorful vegetables, and a rich, flavorful broth. Let your senses be captivated as you discover the perfect Not-Quite-So-White Chicken Chili (No Tomatoes) recipe to warm your heart and satisfy your cravings.

Here are our top 3 tried and tested recipes!

NO TOMATO CHILI

No Tomato Chili image

This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)

Provided by GOZMURPH

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

2 ½ pounds lean ground beef
salt to taste
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, pressed
¼ cup Worcestershire sauce
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 (12 ounce) bottles chile sauce
1 (14 ounce) can beef broth
2 cups shredded Cheddar cheese
¼ cup chopped jalapeno pepper

Steps:

Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g

NOT QUITE SO WHITE CHICKEN CHILI (NO TOMATOES)

Not Quite so White Chicken Chili (No Tomatoes) image

I originally set out the make a white chicken chili and somehow was not satisfied. By adding chili powder and several other ingredients my white chicken chili was no longer white. The chicken in the recipe can be done several ways. Have leftover chicken use it here. You can brown your chicken or poach it. Another option is to under baked bone in, skin on chicken breasts, cool and shred and add to recipe. You have lots of options here.

Provided by marypage

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 -4 slices bacon, cut into small pieces
1 1/2-2 lbs boneless skinless chicken breasts
1 cup onion, diced (1 large onion)
2 garlic cloves, minced
1 bay leaf
4 cups chicken broth
1 (16 ounce) can great northern beans, rinsed & drained
1 (16 ounce) can great northern beans, with liquid
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon dried thyme, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper (or black)
1 (4 ounce) can chopped green chilies, undrained
3 tablespoons dried instant dry milk powder
1 tablespoon cornstarch, mixed with a little
water

Steps:

Brown cut up bacon pieces until crisp. Remove from pan, set aside and reserve bacon drippings.
In another pan put 2 cups of chicken broth, bay leaf and chicken breasts and poach for 10-15 minutes. Undercook, since you will be simmering chicken again in a later step. Let chicken cool in broth. Reserve poaching liquid. When cooled either shred or cube chicken.
Saute onion and garlic in bacon drippings until translucent. Add spices (cumin, chili powder, thyme, cayenne, salt and pepper). Cook a minute more.
Now add reserved broth plus 2 more cups of broth, drained beans, undrained beans and undrained green chilis. Cook over low heat for 20 minutes. Add dried instant milk powder and mix; simmer a few minutes more.
If you want a thicker chili add cornstarch mixed with water and cook til thickened. Serve. Top with crisped bacon pieces.
NOTE: You do not have to poach chicken. You could use leftover chicken. Another possibility is to brown cubed chicken breast in bacon drippings and continue leaving out the poaching part and go to sauteeing onion and garlic and add 4 cups of broth as noted above.
Other garnishes/condiments/sides: tortillas, tortilla chips, sour cream, shredded cheese, chopped cilantro, diced red/green peppers.

CHICKEN CHILI- IT'S RED, NOT WHITE!

Chicken Chili- It's Red, Not White! image

this is adapted from a Barefoot Contessa recipe. use whatever beans you like. the tomatoes i like are Muir Glen fire roasted. any bell pepper color is fine, i just like the mix.

Provided by newmama

Categories Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs boneless skinless chicken breasts (3 large breasts)
2 tablespoons olive oil
2 onions, chopped
1 chipotle chile in adobo, chopped (plus a little of the sauce)
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons salt
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
56 ounces diced tomatoes (i like the fire roasted kind)
15 ounces tomato sauce
2 cups chicken stock
15 ounces chili beans, drained and rinsed
15 ounces kidney beans, drained and rinsed

Steps:

cook chicken- boil or bake- cool and shred or chop.
heat oil in a dutch oven or heavy pot and saute for 5 minutes.
add garlic, peppers and spices, saute 5 more minutes.
add tomatoes and stock, simmer covered for 20 minutes.
add chicken and beans, simmer uncovered for 30 minutes, add liquid to your liking or simmer until thickened to your liking.
i serve with bread or corn bread for dipping, sour cream, cheese and fritos are good too.

Tips:

Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include black beans, pinto beans, and kidney beans.
Don't skimp on the spices. Chili is a dish that can handle a lot of flavor, so don't be afraid to add some heat. Some good options include chili powder, cumin, oregano, and cayenne pepper.
Use a good quality chicken broth. This will make a big difference in the flavor of your chili. If you can, use homemade chicken broth.
Simmer your chili for at least 30 minutes. This will allow the flavors to meld and develop.
Serve your chili with your favorite toppings. Some good options include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

This white chicken chili is a delicious and easy-to-make meal that is perfect for a cold winter night. It is also a great way to use up leftover chicken. With its creamy broth, tender chicken, and flavorful spices, this chili is sure to be a hit with your family and friends.