The Pioneer Woman Tasty Kitchen
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Ghost Chili

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

A creamy chili that’s good on the taste buds and the budget.

Ingredients

  • 1 pound Chicken Breast, Cubed
  • 1 whole Medium Onion, Chopped
  • 1-½ teaspoon Garlic Powder
  • 1 Tablespoon Vegetable Oil
  • 2 cans (15.5 Oz) Great Northern Beans, Rinsed And Drained
  • 1 can (14.5 Oz) Chicken Broth
  • 2 cans (4 Oz.) Chopped Green Chilies
  • 1 teaspoon Salt
  • 1 teaspoon Cumin
  • 1 teaspoon Dried Oregano
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Cayenne Pepper
  • 1 cup Sour Cream
  • ½ cups Whipping Cream

Preparation

Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream.

If you like your chili very mild, reduce the amount of chilies to 1 can, or rinse and drain the chilies well.

To make a less rich, healthier version, use 2 cups sour cream and 1/4 cup milk.

7 Comments

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Brandy on 4.7.2010

WELL, they LOVED it.
Every person that had some asked for the recipe.
What a hit!

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Brandy on 4.7.2010

This was so delicious and EASY!
I went to the dentist and wanted some soft to eat, this worked and I brought the leftovers to work to share with my co-workers, since my husband doesn’t eat anything that resembles soup. I just know they are gonna love it.

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Midwest Mrs on 2.9.2010

I just wanted to let you know that I will be making this recipe for the 5th or 6th time again tonight! I can’t wait. It’s always a big hit — everyone loves it. It’s tasty with a dollop of sour cream on the top and corn bread on the site. Thanks for posting!

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yourmouseness on 1.17.2010

I made this for dinner for my husband’s birthday last week. It was awesome!! I have never made chicken chili before and this turned out great.

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mcianciolo on 10.22.2009

This was delicious! The only thing i did different was instead of the chilies, I used a can of rotel tomatoes and green chillies (since that is what I had on hand). There was tons of flavor and i’ll be making this throughout the winter. Thanks for a great recipe!

8 Reviews

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Franque Bradshaw on 1.16.2014

This chili was so delicious, one of the best “soups” I have made in a really long time. It is so easy and cooks quickly but tastes like it took a lot longer and more effort to make. Will be my go to white chili now.

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jessswan on 9.4.2012

This chili was easy and excellent. My husband and I found it to be very flavorful and not spicy. I made the lighter version, but it was still rich and creamy, and we doubled the recipe, so we had a lot, which was a very good thing. This is now my favorite “white” chili, and I’ll definitely make this one again and again. Thanks!

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Casey Clarke on 1.15.2012

Made this last weekend for my family and it was a hit. As we do with all chilis, we served it over rice. I made it the “rich” way with cream and sour cream.

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Gnatalie on 1.4.2012

This was my first try at chicken chili and it couldn’t have been easier! I halved the recipe since it was just Mr. Gnatalie and me and am kicking myself – we didn’t have any leftovers! I can’t wait to make this again – it’s perfect just as the recipe is written.

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Katie Higbee on 10.26.2011

This was really good. A little spicier than I expected, but it was perfect! I loved it! I used FF sour cream, and chicken stock instead of broth. Also, I only had 1 can of great northern beans, and 1 of kidney, so I used what I had and it worked out well.

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