Williams Sonoma Organic White Chili Starter
- Only at Williams Sonoma
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Our starter makes it simple to whip up a hearty pot of white chili. Made in small batches using the best organic ingredients, it combines Great Northern beans and savory chicken stock with vine-ripened tomatoes, onions, bell peppers and garlic. Roasted poblano and jalapeño chiles add a gently spicy kick. Prep is a cinch—just simmer the sauce with browned chicken or turkey, then serve with your favorite toppings.
- 2 lb.
- Made in USA.
- Water, organic Great Northern beans (organic prepared great northern beans, water, kombu seaweed), organic chicken stock, organic tomatoes (vine-ripened tomatoes, citric acid, calcium chloride), organic onion, organic roasted green peppers, organic roasted poblano peppers, organic garlic, organic roasted red bell peppers, food starch modified, organic cilantro, salt, organic sugar, organic canola oil, organic cumin, organic lime juice, organic roasted jalapeño peppers, lactic acid, organic coriander, organic chili powder.
- This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, shellfish, eggs, milk, peanuts, soy.
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- White Chlii Recipe
- 1 1⁄2 lb. boneless, skinless chicken breasts, cut into 1⁄2 -inch cubes
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar chili starter
Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, warm the oil. Add the chicken and cook until browned on all sides, about 10 minutes. Add the chili starter and bring to a boil. Reduce the heat to medium-low, cover and simmer until thickened, about 15 minutes.
Serves 6 to 8.
Serving suggestions: Serve over rice, topped with chopped onions, grated cheddar cheese and sour cream.
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Rated 2 out of 5 by Gretch from acidic flavor the chili was very easy to prepare, however the flavor was very acidic and resemble any chili we have before.Date published: 2019-01-31Rated 5 out of 5 by HeatherAnnie from Great taste! Awesome flavor and easy to make. Love this stuff!!Date published: 2017-10-07