Recipes and Cooking Gluten Free White Chicken Chili Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 15.5-16 ounce cans gluten-free Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained 2 ½ cup chopped cooked chicken 1 ½ cup chopped red, green, and/or yellow sweet peppers (2 medium) 1 cup chopped onion (1 large) 2 fresh jalapeño chile peppers, seeded and chopped* 2 teaspoon ground cumin 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon dried oregano, crushed 3 ½ cup gluten-free chicken broth Monterey Jack cheese, shredded, and/or gluten-free tortilla chips, broken (optional) Directions In a 3-1/2- or 4-quart slow cooker combine beans, chicken, sweet peppers, onion, jalapeño peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with cheese and/or tortilla chips. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your chili is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 422 Calories 6g Fat 54g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 422 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 52mg 17% Sodium 709mg 31% Total Carbohydrate 54g 20% Total Sugars 1g Protein 38g Vitamin C 0.7mg 4% Calcium 161.5mg 12% Iron 5mg 28% Potassium 1210mg 26% Folate, total 209.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.