Tennessee White Chili

This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread.

Ingredients

• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 ½ pounds cooked chicken breasts, cut into small cubes
• 3, 15-ounce cans Great Northern beans (do not drain)
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
• 2 teaspoons ground cumin
• 2 teaspoon salt
• ¼ teaspoon cayenne pepper

Chicken broth (optional)

• Shredded Monterey Jack cheese and crushed tortilla chips for garnish

Directions

1. Heat the oil in a 5 Quart Dutch Oven over medium heat. Add the onion and garlic and cook,

stirring a few times, until tender.

1. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If
2. you like, you can add chicken broth as you prefer.
3. Serve the chili in bowls sprinkled with the cheese and crushed tortillas.
4. 96

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Mike Gonce. Recommended cookware: 5 Quart Cast Iron.