I love this chili. The original recipe calls for heavy cream, but plain yogurt is a good substitute. It's spicy, and a true white chili. You can also make this recipe with poached, shredded chicken breast, but I like the ground chicken better. It's not very spicy, especially once it's mixed with rice.
Chunky Chicken Chili
Adapted from Big Daddy
1 stick butter, divided
2 pounds ground chicken breast or turkey
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup non fat plain greek yogurt
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, stir in the flour. This will make a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the yogurt. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.