White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	37%	48%
fat	1%	1%
aromatics	8%	10%
salt	0%	0%
vegetables and beans	0%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

850 g	2 (15-ounce) cans white beans, drained OR 1/2 pound dry white beans
14 g	1 tablespoon extra virgin olive oil
150 g	1 medium onion, chopped, about 1 1/2 cups
3 g	1 clove garlic, minced, about 1 teaspoon
4 g	2 teaspoons ground cumin
1 g	1/4 teaspoon cayenne pepper
	1/8 teaspoon ground cloves
113 g	2 4-ounce cans chopped green chilies
2 g	1 1/2 teaspoons dried oregano
15 g	1 jalapeño or serrano pepper, finely chopped (optional)
907 g	2 pounds boneless, skinless chicken thighs (can use breast meat, but thighs will work better), trimmed of excess fat and diced into 1/2- to 3/4-inch pieces
720 g	3 cups chicken stock
170 g	1 1/2 cups grated Monterey Jack cheese
9 g	1 1/2 teaspoons salt
3 g	1 clove garlic
1 g	1 bay leaf

Method: 6 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I had to make it a little differently because I didn't have chicken thighs which I would have preferred. I sautéed two organic chicken breasts until almost done with the organic onions and spices, then chopped up the chicken breasts and put everything in a pot” — a cook

“Yum! Sheltering in place for COVID-19 and made this with ready-made chicken. I follwed the recipe using two cans of northern beans. We topped it with fresh cilantro, avacado, sharp cheddar (all I have on hand), a dollop of low calorie sour cream, and some hand” — a cook