White Chili


2 cans (15.5 oz.) GOYA® White Beans, drained

3 tbsp. GOYA® Extra Virgin Olive Oil

1 cup onion, chopped

3 cloves fresh garlic, minced

2 cans green chilies, undrained and chopped

1 tbsp. dried oregano leaves

1 tsp. ground cumin

1 tsp. ground cinnamon

dash ground red pepper

9 cups chicken broth

4 cups BUTTERBALL® Turkey, cooked and chopped

½ tsp. salt

1/8 tsp ground black pepper

3 cups Monterey Jack Cheese shredded


1. Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
2. Stir in chilies, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
3. Stir in beans and 6 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer for 10 minutes or until desired consistency. If mixture becomes too dry, add additional chicken broth.
4. Stir in turkey, salt and pepper and 1-1/2 cups of the cheese. Cook until cheese is melted.
5. Ladle chili into bowls. Top with remaining cheese.
Serves 8

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