Reviewed: May 21, 2012

A geat way to use up extra rotisserie chicken. As an empty nester family, we halved this recipe. We also omited the salt without affecting the flavor. We used leftover of a rotisserie chicken and instead of water and condensed broth, we used straight broth.

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Reviewer:

Gail L

Reviewed: Apr. 4, 2012

I've made this three times now. The first two times were on the stove and today I tried it in the crock pot. It was perfect on the stove but a little bland in the crock pot. I will up the spices next time to see if that gives it more flavor. One thing that I do no matter how I cook it is omit the two cups of water and one can of chicken broth. Even after doing that, it still has a somewhat soupy consistency. I can't imagine how runny it must be with all the liquid as written. I also replace the cayenne pepper with a small can of green chilies since I think that creates a richer flavor. I also use white beans instead of garbanzo because I prefer the texture of the white beans. For the crock pot, I just threw it all in and cooked it on low for 10 hours. Great chili alternative when you don't want red meat. Thanks for posting!

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Reviewer:

Lark

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 10, 2012

Truly delicious recipe. I had to substitute one can of pink beans for the garbanzo but the two bean combination added a nice flavor. I opted for 1/2 tablespoon of the ground cumin which was just enough. I don't understand the need for 2 cups of water with all the liquids from the broth and diced tomatoes. Omitting the water gave the chili sauce just the right consistency. I served the chili over cooked elbow macaroni. I will make this recipe again.

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Reviewer:

sunfluer

Cooking Level: Expert

Home Town: Bronx, New York, USA

Reviewed: Nov. 23, 2011

This was super easy and oh so tasty. It was even better on day 2 when the spices really had time to work their magic. Will make this again and again!

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Reviewer:

Susan

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Norton, Ohio, USA

Reviewed: Nov. 20, 2011

Great recipe. The spice combination was perfect, but I had to remove the garbanzo beans. I replaced them with 2 cans of chili beans and it was perfect.

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Reviewer:

Sandy

Cooking Level: Professional

Home Town: Warren, Pennsylvania, USA

Living In: Clarendon, Pennsylvania, USA

Reviewed: Nov. 11, 2011

Great and slightly unique way to make Chicken Chili. I made the following substitutions: I used Great Northern Beans instead of Garbanzo, I didnt have Green Pepper in the house, so I added celery instead. Didnt have Tomato paste, but instead added Tomato Sauce. And Finally added Red Pepper Flakes instead of Cayenne Pepper...the soup was a bit spicy...which I like though. And I had some corn left over that I also added in the soup!! Will definitely make again!!

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Reviewer:

MollyK

Reviewed: Sep. 26, 2011

Maybe its me...but I didn't like this at all. The tomato with the chicken and white beans was not a good combo. Would rather have tomato based chili with red beans or else a chicken based chili with white beans. Weird 'musty' flavor too. Suppose I could have done something wrong but not a winner for either my husband or myself.

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Reviewer:

jessandsam

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

Pretty good flavor, but perhaps could be a bit more descriptive on what type of chili powder to use. There are quite a few different kinds as it turns out. Also, I only used 1/4 teaspoon of cayenne pepper and it was still a bit too spicy, so if you are a bit of a wimp like me, be warned!

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Reviewer:

casen

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Reviewed: Sep. 15, 2011

We make this all the time as we live in Santiago, Chile. Here the beef tastes funny to us and the beans are cheap so this is great! It has a great flavor.

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