i would think that the chili would just be a little more liquid.

Yes, you can compensate for the extra liquid, or you can line a strainer with cheesecloth set it over a deep bowl, and let the excess liquid drip out. Use the liquid to make pancakes, salad dressing, or in the garden.

Just use it--don't try and fix it from there. No one will notice. You will have to make it with the greek yogurt to know if there's really a perceivable difference.

I would probably drip it to take out some of the moisture. I usually use a coffee filter in a coffee cone. If you don't want to drip it, it would probably be fine. There isn't really that much difference between the two.

You could do it without drain, but you might want to temper the temperature of the yoghurt, add gradually, and stir vigorously. IME, the yoghut will often break the sauce if not. I don't always care, but I'd guessed that this was why Greek was specified.

Agree you can strain it, but for something like chili it should be fine as is.

It will be much better with regular yogurt. I HATE Greek yogurt.!

Just go get the right yogurt.

Summersrhythm--nobody in my house likes yogurt that much and I was trying not to waste food.

Yoghurt doesn't strike my taste preferences as being a useful ingredient for chili. But neither does white chili (which I presume is made with chicken) sound interesting.

I know some distantly related south Asian (Indian/Pakistani) dishes may use yoghurt for a creamy note but I don't see that as a fit with how I like chili to taste.

PS i I too prefer Greek yoghurt. Or, the new line of products that has been around for the last year or so, Icelandic Provisions Skyr.

I use plain yoghurt for baking things that call for sour or buttermilk - like pancakes & biscuits. Sometimes I add a little water if it's too thick.

I remember a tip to mix some cornstarch into the yoghurt to keep it from curdling when adding to a hot dish. I've never seen it used in white chili either. Is it actually cooked in, or used in place of sour cream as a topping?

How long do you have until making the chili? Straining - which is easy if you have paper coffee filters - can take an hour or more. I've often left it in the fridge overnight to make it really thick.

I usually just drink the whey - waste not, want not 😀

Anniegriet, can you post the recipe? I never serve chili without sour cream to dollup on top. I can see what the creamy tang from the yogurt might add by mixing it in. Maybe some lime, too?

Us impatient folks carefully tip the yogurt container to spill out the liquid and call it good. No straining. But I'll conceed straining probably takes out more liquid.

I never buy sour cream, always sub yogurt in those recipes. Sometimes when I don't have plain yogurt I use vanilla instead.

Personally, my taste buds can't even tell a difference between plain yogurt and Greek plain yogurt. My old white chili recipe written(at least 25 years ago) before yogurt was a big deal, calls for sour cream put in at the end of the recipe.

It’s not so much the flavour as the texture, Greek yoghurt is thicker.

How much are we talking about here? A 1/4 cup, 1 cup? How much difference will it actually make to the whole recipe as to which you use.

I would be fine with a softer thickness yogurt and wouldn't give it a second thought. My white chili recipe calls for sour cream - I'm sure the yogurt version quite similar and likely healthier.

I like some broth to soup type dishes. Several weeks ago we met some people for a restaurant early lunch and not overly hungry, I ordered split pea with baked ham soup and a salad. I could easily have used a fork with the soup, it was very disappointing when it had been the kind of day I wanted something hot with my salad.

I was looking at some recipes at 12tomatoes and ran across a white chili recipe and it called for cream cheese for it.

Sour cream and yogurt are interchangeable in recipes.

Not in my kitchen. Sour cream has a much higher fat content and is less acidic.

hahahah Chill Carol. It's usually yogurt that's subbed for sour cream. It's a cultural differance.

I dunno. The good sour cream is also cultured...

Not trying to be critical, just disagreeing that the 2 are interchangeable. Sour cream's higher fat content means it's not as likely to curdle or become gritty when used in hot things, and I do not think they taste alike at all.

And tbh, I do very little cooking with either. About the only thing I use them interchangeably in is a custard-topped pepper casserole from The Moosewood Cookbook.

Yes, you can use regular plain yogurt as a substitute for Greek yogurt in your white bean chili recipe. Regular plain yogurt is thinner and less tangy than Greek yogurt, but it can still provide a creamy texture and a slight tang to dishes. To compensate for the thinner consistency, reducing other liquids in the recipe is a good idea. Here are a few tips for making the substitution:

1. Drain the Yogurt: If you have time, you can strain the regular yogurt through a cheesecloth or a coffee filter for a few hours to remove excess liquid. This will thicken it up closer to the consistency of Greek yogurt.
2. Adjust Liquids: As you suggested, slightly lessen the amount of other liquids in the recipe to compensate for the thinner yogurt. This will help maintain the desired consistency of the chili.
3. Taste Adjustment: Since regular yogurt is less tangy than Greek yogurt, you might want to taste the chili and adjust the seasoning if needed. You may find you need a bit more acid (like lime or lemon juice) or salt.
4. Add Near the End: To prevent curdling, add the yogurt towards the end of the cooking process and heat it gently without boiling.

Using regular yogurt instead of Greek yogurt can still yield a delicious white bean chili with a creamy texture. It's a flexible substitution that can work well with a little adjustment.