White Chili Recipe
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Award Winning White Chili Recipe

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Yesterday, I went on to my blog to find my white chili recipe. It’s easier to go to my blog to look for a recipe than to drag out the cookbooks. Don’t get me wrong, I love all my cookbooks. Well, it was Halloween and I was making cornbread and my white chili recipe. I found other chili recipes on the blog, but not this one. This is my all-time favorite Halloween chili recipe.

I have to tell you how I got this recipe because I did not grow up eating this one. Mark and I went to a combined church trunk-or-treat party about 12 years ago. The group was serving potluck chili to all who attended. I want you to picture all the tables set up with white paper. The slow cookers are all lined with everyone’s favorite chili recipe.

You can see the homemade Root Beer being made and dripping on the concrete below. It doesn’t matter, we love that drink. We had cornbread, paper plates, plastic silverware, and lots of desserts. I like to check out all the slow cookers and see which one I want to devour.

What Is A White Chili Recipe

Well, I don’t know why but I had never heard of a white chili recipe. I had to try a taster, and oh my gosh, it was delicious! After that, I went walking around the party of 200-300 people to find out who brought the white Crockpot filled with white chili. This was no easy task. The next thing I knew the Crockpot was gone and the cook that made it.

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Thank goodness for Facebook. I posted a question as to who made it. The white Crockpot helped, there was only one at the party. I was truly lucky to find out who made it and she was willing to share the recipe.

Amish White Chili Recipe

Amish White Chili Recipe
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 12 people
  • Ingredients
  • 3 cups cooked chicken cut into bite-size pieces
  • 1 onion, chopped
  • 1/2 cup butter
  • 48- ounces of white beans, drained
  • 15- ounce jar salsa
  • 8- ounces cubed Monterey Jack cheese with jalapeno pieces
  • 15- ounces chicken broth
  • 16- ounces sour cream
  1. Combine the ingredients (except for the sour cream) into your slow cooker. Cook on low 4-5 hours. Just before serving, stir in the sour cream.

No-Fail Dinner Rolls

5 from 7 votes
dinner roll
Linda’s No-Fail Dinner Rolls
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Course: Side Dish
Cuisine: American
Servings: 36 rolls
Author: Linda Loosli
  • 4 Teaspoons SAF Instant Yeast
  • 1/2 cup Water
  • 2 Cups Warm Milk
  • 1/4 Cup Olive Oil
  • 1 Cup Sugar
  • 1-1/2 Teaspoons Sea Salt
  • 4 Teaspoons Dough Enhancer
  • 2 Eggs
  • 6-7 Cups White bread flour (Add 1/2 of the flour and then add more until the dough pulls away from the sides of the mixing bowl)
  1. Place all of the ingredients in order into your mixing bowl. Be careful with the eggs not to add the warm milk too slowly or you will have scrambled eggs.

  2. Add half of the flour and keep adding the rest of the flour until the bread dough pulls away from the sides of the mixing bowl.

  3. Cover with greased plastic and let rise the first time about an hour.

  4. Punch the dough down and mold it into small balls about 1-1/2 inches to 2 inches in diameter.

  5. Cover with greased plastic and let rise for about an hour or until double the size.

  6. Remove the plastic wrap and bake at (350°F) = (176°C) degrees for 15-20 minutes on a greased cookie sheet. Do not overbake. They should be golden brown.

  7. I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.

Toppings For White Chili Recipe

Grated Cheese

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Sour Cream


Crushed Tortilla Chips

Cilantro Sprigs


Chopped Tomatoes

Sliced Olives

Sliced Avacado

Final Word

I could eat beans every night of the week with different seasonings. If I have rice, salsa, and beans I’m a happy woman. Thanks again for being prepared for the unexpected. Please keep prepping, you’ll be so glad you did, I promise. May God bless this world, Linda

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  1. Alright Linda,
    This is Texas!!! While we love beans and we love chili, there is no way we are going to corrupt our chili by putting beans in it!!! The term CHILI is short for “chili con carne” which is Spanish for “chili with meat”, not “chili with beans.” Beans are the quintessential side dish for Mexican food. And, chili should be made with BEEF. Chicken belongs in “chicken tortilla soup.” This is just a little education on the fine art of chili making in Texas. We are right and don’t care how the rest of the country messes up chili. LOL!!!! Love all your other recipes but just had to kid you a little about this one. Have a great day!!!

    1. OH, Harry, I LOVE your comment, now I have the giggles! I have a sister that lives in Austin, Texas!! My dream would be to move to Texas and rub shoulders with all the good cooks in the state of Texas! I have to tell you my grandparents lived in Arlington, Texas and when they died, the neighbors brought our family the best food on earth, and I’m not kidding about that! It was a funeral and they brought us a barbecue and all the fixings! I think they died 20 years ago (a few years apart) and I have NEVER forgotten the hospitality that was shown to us. Oh, they would call me, sugar and something else, so fun. I LOVE TEXAS! Great comment! Linda

  2. I forgot to mention, I was born in Texas exactly 70 years ago today. Been a resident of Texas all 70 years. And, not everyone has a birthday on All Saint’s Day, although our Pastor at our church does as well although a number of years later. LOL

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