Timothy’s White Chili 

This Timothy’s White Chili is the perfect comforting meal for a weeknight dinner that is easy to make and full of flavor.  Timothy’s was a very popular restaurant in Louisville,KY. This recipe was then printed, published and became viral in the late 80’s and early 90’s. I was first introduced to it by my mother-in-law, that so happens to be a great cook. This hearty, delicious chili is sure to become a family favorite.

Cold weather has finally arrived. It was 30 degrees this morning, that means it’s perfect weather for a warm bowl of chili.  The perfect combination of chicken, white beans and a blend of spices makes for a flavorful and filling meal that everybody will love. 

Why Should You Make This Recipe

There is no doubt this chili became a hit 30 plus years ago, and it is still today one of the best white chili recipes. 

• It’s a complete meal, packed with protein, fiber and carbohydrates. Perfect for any cold day, this chili will warm your soul with a hint of spicy.
• Easy to make with simple ingredients. This recipe calls for dry beans, which should be soaked overnight. I simplified it using canned beans and a Rotisserie Chicken instead of preparing the chicken. Busy moms will understand! 
• Tons of fall flavor. Just like pumpkin spice gives us all the fall feelings, a good chili also brings us feelings of warmth for this cozy season.

Ingredients Needed

This recipe is very easy to make. Packed with protein and fiber, this gluten free chili is sure to satisfy your cravings and warm your soul. 

Here are the ingredients I used:

White beans: The base of this recipe and a great source of fiber and protein. In this recipe I used Great Northern Beans and Cannellini Beans. 

Chicken: This is the second most important ingredient in this recipe. Chicken is packed with protein, minerals and vitamins. It is also lower in calories than beef. I used a whole Rotisserie chicken chopped into small pieces. But feel free to used chicken breasts or thighs cooked and chopped. 

Chicken Stock or Broth: For extra flavor and nutrition, I used 6 cups of chicken stock. 

Monterey Jack Cheese: Cheese will add creaminess to this recipe. It will also balance out the heat. Here I used 1 cup of shredded Monterey Jack Cheese. 

Garlic: great anti inflammatory and flavor booster. Here I use 2 garlic cloves, minced. 

Onion: Besides having numerous benefits, onion is a must in every soup or chili. 

Olive Oil: One tablespoon of olive to bring all the flavors together. 

Mild Green Chilies: The recipe calls for 2 small cans of mild green chillies, but if you’d like less heat go for 1.

Spices: A blend of spices is the secret to a good chili. Here I used cumin, oregano, ground cloves, cayenne pepper, salt. 

Chili Toppings:

• Shredded Monterey Jack Cheese 
• Salsa
• Sour cream 
• Green Onions 
• Cilantro 
• Jalapeños 
• Avocado 

How To Make

Start by combining beans, broth, garlic and half the onions in a large  Soup Pot. Bring to a boil. Reduce heat and simmer for 30 minutes. 

In a skillet, saute remaining onions in olive oil until tender. Add chilies and spices and mix thoroughly with the onions. Add onion mixture to bean mixture. 

Add chicken and cheese; simmer for 20 minutes. 

Serve topped with shredded cheese, sour cream, salsa, or any preferred toppings. 

Serves 8 to 10. 

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