Reviewed: Jun. 19, 2008

This one is a definite keeper! The changes that I made were: using canned hominy (rinsed) instead of corn, using seasoned canned black beans, using a Fire-Roasted salsa that we buy at Costco, and adding a bit of Corona beer. I love this recipe because I was able to make it without a trip to the store.

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DenverMich

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

Very good. I only had picante salsa, so in the future I would add diced tomato...but overall it was very good.

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Julie

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Reviewed: Jun. 2, 2008

this was so good. everyone that tried it asked me for the recipe. it tastes like it was cooked all day! I just added sour cream after serving, cheddar cheese and sprinkled cilantro on top. yummy!

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JGomez

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Reviewed: May 27, 2008

Great, quick recipe.

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ANGELJKL

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Reviewed: May 19, 2008

This chili was very tasty. I did, however, changed it a little bit, only because I had to work with what I had on hand. I used ground chicken instead of turkey, sub. fresh chopped garlic for the powder, used 1 can of chopped tom. with chilis in replace of the salsa, a little red wine, and used creamed corn. I wasn't sure how it would turn out, I have to say, it was very good. I made it the night before, so the flavors could develop.Healthy.

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luv2eat5

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: May 19, 2008

This recipe is absolutely fantastic. My small picky children loved it. I didn't have the broth so I used water and two chicken cubes instead.

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Niky_4

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Reviewed: May 13, 2008

This recipe is GREAT! I make it once a week. Makes great leftovers for a quick work lunch. I leave out the oregano and only use 1 tbsp of chili powder. I like it best with cannellini rather than black beans.

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Kathi F.

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Reviewed: May 3, 2008

Great recipe! I made this the night before we ate it and just stuck it in a crock pot to cook all day. Very filling, and not too spicy!

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AmberLee

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

very easy. My five year old and three year old gave me an ovation! Haven't had one in a while. Don't need to change a thing.

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ckennedy

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Reviewed: Mar. 31, 2008

Excellent. I substituted Splenda for the sugar and fat free chicken broth. It is a great recipe

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Vicki

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Reviewed: Mar. 31, 2008

Delicious. A very thick chili. Good with beer bread, and other vegetables added to the chili.

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Reviewer:

beckumz

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fort Meade, Maryland, USA

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Reviewed: Mar. 19, 2008

Very nice change to ordinary chili!

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Kim

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 18, 2008

I loved this recipe. I used fresh sweet corn instead of canned corn. Next time I make it, I will add tomato paste and fresh tomatoes to thicken it up, the chicken broth is good for flavor but I wanted it thicker. I used more salsa than the recipe called for (I used 1.5 cups) I put cheese on top and ate with tortillas. The best chili I've had!

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Tasha of Troy

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Reviewed: Mar. 14, 2008

This was really, really good -- I used white beans instead of black because it was all I had, but the salsa I used was black bean and corn salsa. I served it with corn muffins and it was gone in minutes!

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Christina

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Mar. 10, 2008

This was good. I think it could use alittle more spice. Not sure if it should be hot but something that really gets your pallette.

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Denise B.

Cooking Level: Expert

Home Town: Gridley, California, USA

Living In: Hayward, California, USA

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Reviewed: Mar. 9, 2008

Excellent as is! Very easy to make and healthy, too! The only changes I made was I didn't put oregano in because I didn't have any on hand. Also used reduced sodium chicken broth. I put in some cornstarch dissolved in water towards to end to thicken it up a bit. Served with green onions, cheese, and tortilla chips.

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