White Chicken Chili [Food Processor Attachment]

This non-traditional chili comes together easily with a few ingredients. Try making it on the stove top or in a slow cooker for even easier results.


  • 4 garlic cloves, peeled
  • 2 (420 g) white onion, peeled, quartered
  • 3 (195 g) celery stalks, cut into 3" pieces
  • 3 (500 g) cooked boneless skinless chicken breast, cut into strips
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 1 can (340 g) green chilies, chopped
  • 2 Tablespoons (15 g) cumin powder
  • 2 Tablespoons (15 g) dried oregano
  • ½ teaspoon (4 g) kosher salt, optional
  • 2 cans (896 g) white beans, drained, rinsed
  • 7 cups (1.75 l) chicken stock
  • 2 teaspoons red pepper flakes
  • 3 Tablespoons (25 g) cornstarch, mixed with a little water


  1. Fit the Food Processor with the Multi-Use Blade.  Place garlic, onion, and celery into the Vitamix container.  Pulse 4 – 6 times or until ingredients are chopped uniformly, remove from the bowl and set aside.
  2. Place chicken into the Vitamix container. Pulse 4 – 6 times or until ingredients are chopped uniformly.
  3. Heat a large stock pot over medium high heat. Add the olive oil, followed by the chopped vegetable mixture. Sauté for 8 – 10 minutes or just the onions turn translucent.
  4. Next, add the green chilies, chopped chicken, seasonings, beans, and stock. Bring to a simmer and reduce heat to medium low. Simmer for 35 – 40 minutes.
  5. Add crushed red pepper and cornstarch mixed with water to thicken as needed. Simmer for an additional 15 minutes.

Chef's Notes

  • Loaded with protein and fiber, this dish is truly satisfying and satiating. Try adding chopped cilantro while cooking or use it as a garnish once you’re finished. This is a lighter, more broth-style chili.