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White Chili



Your friends will be impressed with this white chili recipe. It has a gourmet touch from the seafood and crème fraîche.  Just do not tell them it's easy to make! Perfect for a cold evening.

Serves 6


  • 1 pound great northern beans
  • 3 tablespoons olive oil
  • 4 oz mild Italian sausage, casing removed, chopped
  • 1/2 onion, finely chopped
  • 6 garlic cloves, minced
  • 6 cups low sodium chicken broth
  • 1 dried bay leaf
  • 1/3 cup crème fraîche (optional)
  • Salt and freshly ground black pepper
  • 12 oz medium shrimp, cleaned and deveined
  • 16 oz bay scallops
  • ¼ cup dry white wine
  • ¼ cup fresh cilantro, chopped
  • White truffle oil (optional)


Rinse and sort beans in a large pot. Add 6 cups cold water. Let stand overnight or at least 8 hours. Drain soak water and rinse beans. Set aside.

In a large pot, heat 2 tablespoons olive oil and add the sausage and onions. Cook stirring occasionally until sausage is brown and onions are translucent, 4 minutes. Stir in 4 garlic cloves and cook for another minute. Add chicken broth, bay leaf and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 1 ½ to 2 hours.

Turn off heat and remove bay leaf. Add 3 cups of cooked beans to a food processor. Process until smooth, 30 seconds. Return the cream of beans to pot and fold in crème fraîche. Season with salt and pepper.

In a medium skillet, add the remaining olive oil and heat up on high until smoking. Add the shrimp, bay scallops and remaining garlic. Sauté for about 1 ½ minutes or until the shrimp starts turning pink. Add the wine and deglaze the skillet. Cook until the wine evaporates completely, about 1 minute. Remove from heat, season with salt and pepper. Fold in cilantro.

Place chili in individual bowls and top with sauté seafood. Serve it immediately with a drizzle of truffle oil. Excellent with Pinot Noir.



The crème fraîche adds an extra velvety texture to the chili and a slightly sour bite, but it can be left out or replaced with 1/4 cup butter.

White truffle oil adds an earthy flavor to this elegant soup. I purchase my white truffle oil at “The Olive Twist” at their store in Fort Wayne. “The Olive Twist” also has an online store (www.theolivetwist.com) so you can enjoy their amazing product even if you don’t live around.

If you are not a fan of shrimp and bay scallops, just leave them out. This white chili recipe has plenty of flavors even without the seafood. Enjoy!

Nutrition Facts:

6 Servings

Amount Per Serving

Calories 424.1

Total Fat 18.4 g

Cholesterol 177.6 mg

Sodium 746.7 mg

Potassium 855.4 mg

Total Carbohydrate 20.2 g

Dietary Fiber 6.2 g

Sugars 0.3 g

Protein 41.6 g


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