Learn how to make White Chili, one of Rita's recipes for heart month.

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White Chili


  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1 jalapeño pepper, seeded, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 3 cups reduced-sodium chicken broth
  • ½ teaspoon dried oregano
  • 2 cups shredded cooked chicken, no skin
  • ¼ cup chopped fresh cilantro
  • 1 large avocado, peeled and diced


  1. Heat oil over medium heat in large saucepan. Add onion, celery and pepper. Sauté for 7 minutes, stirring occasionally.
  2. Stir in garlic, cumin, coriander and salt. Simmer for 2 minutes.
  3. Stir in 1 can beans. Mash with potato masher. This will thicken the chili.
  4. Stir in remaining can of beans, oregano, and chicken. Bring to a boil; reduce heat and then simmer covered for 20 minutes.
  5. Before serving, stir cilantro and diced avocado into chili.

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