Allen's Famous White Chili Recipe
Prep time
Cook time
Total time
This recipe has won many ribbons and trophies… for the prize winning recipe you must use a pressure cooker no way around this one.
Recipe type: Chili
Cuisine: American
Serves: 7-8 Servings
  • 1 pound Bonless Skinless Chicken Breasts, cut into ½ inch cubes
  • 1 each medium onion, chopped
  • 2 cans cannellini beans, well rinsed and drained
  • 1 can chicken broth
  • 2 cans green chilies, 4 ounces each
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • ½ tsp. white pepper, you may use black use more to taste at end of cooking
  • ¼ tsp. cayenne pepper, use more to taste at end of cooking
  • 1 tsp. dried oregano
  • 8 ounces sour cream
  • ½ cup heavy cream
  1. In the bottom of your saucepan or pressure cooker (the electronic pressure cooker has a browning setting that will heat the bottom of the pot very hot) add the oil, garlic powder, and chicken cubes. Cook the chicken cubes until they are no longer pink.
  2. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. OR Pressure cook for approximately 5 minutes and let it naturally release this will force the seasonings into the beans and chicken for a more flavorful white chili.
  3. Remove from the heat; stir in sour cream and cream. Add the heavy whipping cream and the sour cream slowly. Stir it well as the heat in the chili will bring the dairy to temperature quickly.
  4. Once you add the dairy you must keep it on low heat… if you reheat it you have to reheat slowly on low heat. If you bring it to cooking temperature it will cause the dairy to curdle and you will have a disgusting mess.
  5. Serve the chili with a plop of sour cream and garnish with fresh chopped onions or better yet green onions. My grandmother made a relish called “Chow-Chow” that is delightful in this as well.
Shopping and Prepping: When you select your spices make sure you are using quality spices. I have found when I cut corners here the recipe suffers. I will use nothing less than penzeys, watkins or McCormick.

Pressure or Conventional: You may prepare this in a pressure cooker or a large saucepan on the tabletop. I have taken this recipe warmed in a crock pot but it will not come out if you cook over time in a crock pot. I’ve never had this recipe win an award when prepared in a saucepan, for the most amazing flavor it is necessary to prepare this in a pressure cooker. I purchased an electronic pressure cooker on Amazon for $89 in 2011 and have used this every time I’ve made any kind of chili and it works better than my stovetop pressure cooker.

Pressure cooking will force the broth and seasonings into the beans making it much more flavorful. It also unlocks the fiber in the beans making them more digestible. I usually double up the batch on this or triple it for potlucks at Church. I seldom have leftovers and usually find someone scraping the last bits out of the bottom of the pot.
Nutrition Information
Serving size: bowl Calories: 185kcal Fat: 10.35g Saturated fat: 5.58g Unsaturated fat: 3.95g Trans fat: 0.82g Carbohydrates: 6.51g Sugar: 2.02g Sodium: 591mg Fiber: 1.31g Protein: 14.03g Cholesterol: 61mg
Recipe by Allen's Place at