Entrees

Tennessee White Chili

Mike Gonce / September 7, 2016

This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread.

Tennessee White Chili

Prep Time

5-8 minutes

Cook Time

30 minutes

Servings

6

Ingredients

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 1/2 pounds cooked chicken breasts, cut into small cubes
  • Three 15-ounce cans Great Northern beans, do not drain
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
  • 2 teaspoons ground cumin
  • 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • Chicken broth (optional)
  • Shredded Monterey Jack cheese and crushed tortilla chips for garnish
Tennessee White Chili

Preparation

  1. Heat the oil in a 5-quart cast iron Dutch oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender. 
  2. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer.
  3. Serve the chili in bowls sprinkled with the cheese and crushed tortillas.
Mike Gonce

Contributed By

Mike Gonce

Mike Gonce is a local South Pittsburg resident, a friend of Lodge, and a contributor to A Skillet Full and The Lodge Cast Iron Cookbook

Tennessee White Chili

By Mike Gonce

Prep Time: 5-8 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 1/2 pounds cooked chicken breasts, cut into small cubes
  • Three 15-ounce cans Great Northern beans, do not drain
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
  • 2 teaspoons ground cumin
  • 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • Chicken broth (optional)
  • Shredded Monterey Jack cheese and crushed tortilla chips for garnish
Tennessee White Chili

Preparation

  1. Heat the oil in a 5-quart cast iron Dutch oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender. 
  2. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer.
  3. Serve the chili in bowls sprinkled with the cheese and crushed tortillas.

Recipe by Mike Gonce for Lodge Cast Iron at http://www.lodgemfg.com/recipe/tennessee-white-chili