Reviewed: May 20, 2012

I love spicy food so I thought this was awesome! I added extra cayenne and used red peppers and green chiles in addition to jalepenos. I topped each bowl with pepperjack cheese. I didn't wanted to add the cheese to the entire pot because I knew we'd have leftovers.

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Reviewer:

Jamie Letter

Cooking Level: Beginning

Home Town: Erie, Pennsylvania, USA

Living In: Portland, Oregon, USA

Reviewed: May 15, 2012

This was so filling, delicious and fairly healthy. Two of us ate the whole batch in three days. I added about a half cup of ricotta to make it creamy and skipped the monterey jack cheese.

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Reviewer:

Cassie12633

Reviewed: Apr. 30, 2012

I've made this twice now, and both times the pot has been licked clean! I use my crockpot on low and throw in raw chicken breasts with the chicken broth and diced onions ans let it cook for a couple hours. Then I add the seasoning and chilies and jalapenos and give it another couple hours. Then I hand shred the chx breasts and add 2 cans of white beans, 1 can of black beans and 1 can of corn. Another few hours in the crockpot and its ready! Sprinkle cheese and a dollop of sour cream and its amazing!!

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Reviewer:

Cole

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Reviewed: Apr. 30, 2012

This was more like soup than chili. It tasted really great (though I cut back on some of the spices, as I don't love spicy things). But, it wasn't thick like I think of when I think of chili.

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Reviewer:

Rae Barnes

Cooking Level: Intermediate

Home Town: Arden, North Carolina, USA

Living In: Ambler, Pennsylvania, USA

Reviewed: Apr. 16, 2012

I finally found a white chili recipe that is better then my mother in laws! And hers is awesome!!!!!

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Reviewer:

EmInMontana

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

This chili is great! make enough for left overs, you're going to want them.

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Reviewer:

trigger

Reviewed: Apr. 12, 2012

So good! Definitely cut back on the cayenne and jalapenos, I did and it was still pretty spicy. I didn't have onions so I used 6 tbsp of minced, I also didn't have garlic cloves so I used 1 1/2 tsp of minced. I pureed two of the cans of beans just to make it a little thicker. I also added 2 tbsp of sour cream to cut the heat down a little and cooked it on med-high to start then reduced it to low and cooked for a couple hours stirring occasionally. Don't forget the cornbread!!

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Reviewer:

brinker1982

Reviewed: Apr. 11, 2012

Fantastic! The other reviewers are right... this stuff is spicy! But that is exactly how we like our chili. The chicken broth I used was very low sodium and organic. I love that this recipe doesn't call for salt, and it doesn't need it! I like a thicker chili so I cut down on the broth and added a tsp of corn starch to thicken it up. I also used two fresh jalapenos instead of the canned chilies. I think that it's the cayenne that makes this dish so wonderfully spicy! I also added a can of Rotel tomatoes and a can of regular diced tomatoes. For the beans I used cannellini, Great Northern, and pinto. I added some chopped cilantro at the end. I will definitely make this again! Thank you for sharing!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 10, 2012

delicious! made mine in a slow cooker, and it turned out fabulously :)

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Reviewer:

dlentz

Reviewed: Mar. 28, 2012

This is a great recipe. You can make it mild by adding less peppers. I suggest adding more cumin to give it a nice flavor. Use any type or combination of white beans. Serve with sour cream. Always a crowd pleaser.

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