Here is a chicken chili that is pretty white if you choose pale beans. You could leave out the tomato to make it even whiter, but actually the tomato does not have much impact on the overall color. This recipe started out as a low-fat recipe from one of the TKL message boards but I have changed it around considerably (I couldn’t get any of the low-fat products it required, and anyway my very skinny kid is not supposed to have his fat restricted, and he likes this chili). It is no longer really low fat, although it probably is not grotesquely high in fat either.

1 whole chicken, giblets removed
6 cups dried beans (I used 3 cups great white northern and 3 cups chickpeas with good results)
1 Tbs olive oil or more if you prefer
2 medium onions, chopped
8 oz bottle of pickled jalepeno peppers, chopped – save the juice
4 or more garlic cloves, minced
2 tsp ground cumin, or more to taste
1/2 tsp oregano, or more to taste
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper, or more to taste
1 large can whole tomatos, chopped
1 cup shredded Monterey Jack cheese (original recipe used reduced fat cheese)
salt to taste

(1) Place chicken in crockpot, cover with water, and cook on low overnight. Then removeThen remove meat from bones and shred, discarding skin. Cool broth in refrigerator and remove chicken fat from top of broth once it has hardened.

(2) Soak and cook the dried beans.

(3) Saute onions and garlic in oil. Add chiles and spices and cook for 2-3 minutes. Add beans, tomato, and chicken broth. Cook on medium heat until heated through. Add chicken and cheese and cook until cheese melts. Taste and add salt and/or juice from the jalepeno if desired.

Alternatively for (3): Saute onions and garlic in oil. Add chiles and spices and cook for 2-3 minutes. Put the onion and spice mix, beans, tomato, chicken broth, chicken, and cheese into your crockpot and cook on high for a couple of hours. Taste and add salt and/or juice from the jalepeno if desired.

This chili tastes better on day two, after the flavors blend.