Weaverville Chicken Chili

I “pigged” out this weekend with my favorite after having too much of the Caramel frosted pound cake last week.  Nw it is time for a little restraint and a little lower calorie eating for a few days.  This is not something that I have cooked on the Big Green Egg, but it is delicious, and, if you leave out the optional items, amazingly low calorie and “good for you.”

Weaverville Chicken Chili


1 pound chicken breast  , in 1/2 inch cubes

1 large onion, chopped

1 1/2 tsp. garlic powder

1 tbsp. olive oil

31 ounces northern beans, drained and rinsed

14.5 ounces chicken broth

8 ounces green chilies, chopped

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 cup sour cream, optional

1/2 cup whipping cream, optional


  1. Place olive oil, chicken, onions and garlic powder into a large pan and saute until the chicken is no longer pink.
  2. Add all other non-optional ingredients.
  3. Bring to a boil.
  4. Reduce heat and simmer uncovered for 30 minutes.
  5. Remove from stove and stir in optional ingredients if desired.

2 Responses to “Weaverville Chicken Chili”

  1. Scott, this was great! Tried it last nightion I made to the t and it was a big hit with our guests. Only addition I maded was to add some uncooked cashews.–fb

  2. Scott, this was great! Big hit with our guests last night. My only addition to your recipe was to add some uncooked cashews.

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