White Chili



I certainly didn’t choose to live in Michigan for the weather. It’s freezing and the snow is up to HERE! We eat a lot of chili at this time of year to keep us warm. To change things up a bit we like to make a white chili, instead of a traditional red chili. White chili is made with white beans and chicken instead of the original hamburger and red beans. It is creamy and white with a little zip from cayenne.



Heat oil in a large pot over medium. Add onion and garlic; cook until softened, stirring occasionally, about 4 minutes.

    Add the remaining ingredients, except Gluten Steaks and sour cream, and bring to a boil over high heat.

    Stir in the Gluten Steaks and sour cream. Reduce to a simmer and cook, uncovered, 30 minutes.


 1 tablespoon oil

    1 large onion, diced

    1 ½ tablespoons minced garlic

    4 cans (15 ounces) great northern beans, rinsed and drained

    4 cups water

    1 can (7 ounces) chopped green chilies

    2 tablespoons Chicken Style Seasoning

    1 ½ teaspoons salt

    1 teaspoon dried oregano

    ½ teaspoon ground cumin

    ¼ to ½ teaspoon cayenne pepper

    2 cups Chicken Substitute (homemade gluten or your favorite store bought variety)

    1 container (8 ounces) Tofutti soy sour cream

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