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Creamy White Chili

 
One serving costs about $2.14

$2.14 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 super bowl,gluten-free,gluten free lunch,main course,main dish,dinner American
spoonacular Score:49%

Spoonacular Score: 49%

 

Creamy White Chili might be just the American recipe you are searching for. For $2.55 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 759 calories, 39g of protein, and 53g of fat each. Not a lot of people really liked this main course. Head to the store and pick up onion, cumin, chilies, and a few other things to make it today. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe from Foodista has 1 fans. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Try Creamy White Chili, Creamy White Chili, and Creamy White Chili for similar recipes.

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Brut Nature Reserva de la Familia Cava with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Juve Y Camps Brut Nature Reserva de la Familia Cava

Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad on the palate, these flavors continue to unfold on the palate.Its fresh profile makes it a perfect match for pate, seafood, tapas, paellas, grilled poultry or cured meats.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps black pepper
black pepper
15.5 oz
15.5 oz canned great northern beans
canned great northern beans
0.48 lb
0.48 lb chicken
chicken
14 oz
14 oz canned chicken broth
canned chicken broth
1 tsp
1 tsp cumin
cumin
1 clove
1 clove garlic
garlic
4.5 oz
4.5 oz canned green chilies
canned green chilies
0.5 cups
0.5 cups heavy whipping cream
heavy whipping cream
1 Tbsp
1 Tbsp olive oil
olive oil
1 small
1 small onion
onion
1 tsp
1 tsp oregano
oregano
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup shredded cheddar cheese
shredded cheddar cheese
1 cup
1 cup sour cream
sour cream
2 tsps black pepper
2 tsps
black pepper
15.5 oz canned great northern beans
15.5 oz
canned great northern beans
0.48 lb chicken
0.48 lb
chicken
14 oz canned chicken broth
14 oz
canned chicken broth
1 tsp cumin
1 tsp
cumin
1 clove garlic
1 clove
garlic
4.5 oz canned green chilies
4.5 oz
canned green chilies
0.5 cups heavy whipping cream
0.5 cups
heavy whipping cream
1 Tbsp olive oil
1 Tbsp
olive oil
1 small onion
1 small
onion
1 tsp oregano
1 tsp
oregano
0.5 tsps salt
0.5 tsps
salt
1 cup shredded cheddar cheese
1 cup
shredded cheddar cheese
1 cup sour cream
1 cup
sour cream

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

  1. In heavy saucepan, saut chicken, onion, and garlic in olive oil.
  2. When chicken is cooked, add broth, beans, chilies, and seasonings.
  3. Simmer on low heat for 20 minutes. Remove from heat and add sour cream and whipping cream.
  4. Top with shredded cheddar cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.14
Ingredient
2 teaspoons black pepper
15.5 ounces canned great northern beans
1 pound chicken
14 ounces canned chicken broth
1 teaspoon cumin
1 clove garlic
4.5 ounces canned green chilies
½ cups heavy whipping cream
1 tablespoon olive oil
1 small onion
1 teaspoon oregano
1 cup shredded cheddar cheese
1 cup sour cream
Price
$0.12
$1.10
$1.45
$1.28
$0.13
$0.07
$0.56
$0.65
$0.17
$0.15
$0.10
$1.21
$1.56
$8.55

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

Disclaimer

Nutritional Information

Quickview
628 Calories
27g Protein
44g Total Fat
31g Carbs
12% Health Score
Limit These
Calories
628
31%

Fat
44g
68%

  Saturated Fat
22g
140%

Carbohydrates
31g
11%

  Sugar
3g
4%

Cholesterol
141mg
47%

Sodium
1037mg
45%

Get Enough Of These
Protein
27g
56%

Phosphorus
482mg
48%

Calcium
379mg
38%

Manganese
0.72mg
36%

Fiber
7g
29%

Folate
107µg
27%

Selenium
18µg
26%

Vitamin B3
4mg
24%

Vitamin A
1177IU
24%

Vitamin B2
0.39mg
23%

Magnesium
90mg
23%

Potassium
756mg
22%

Vitamin B6
0.41mg
21%

Iron
3mg
19%

Vitamin C
15mg
19%

Zinc
2mg
18%

Vitamin B1
0.24mg
16%

Copper
0.28mg
14%

Vitamin B5
1mg
12%

Vitamin B12
0.66µg
11%

Vitamin K
10µg
10%

Vitamin E
1mg
10%

Vitamin D
0.72µg
5%

covered percent of daily need

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