Chicken Chili I

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Most Helpful Positive Review

Aug 29, 2002

Great recipe for chili. A nice change from the typical meat, bean and tomato variety. I'd recommend it to anyone.

—Esmee

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Most Helpful Critical Review

Aug 29, 2002

This has potential to be really good, but I didn't think that the mixture of spices went very well together. I also enjoy chili with a tomato base much better.

—JULIE OESTER

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13 Ratings

Feb 16, 2003

This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne, a little cilantro and coriander to the other ingredients spice wise. When adding the chicken/turkey I also add 1/2 c of tequila for more of a southwestern flavor. Making a roux of butter and flour adding slowing before serving will thicken it up nicely. Topping with some fresh chopped tomato, fresh cilantro and chopped red onion is perfect. We call this 'White Chili'.

—MRSCOLONEL

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Jan 20, 2007

LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster), We do not like extra spicy, so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili powder - my family loved it! I also did not have cooked chichen so my 1st step was to boil a packed of tenderloins in the chicken broth!!! It worked very well! I thickened the broth with corn starch.

—yarag009

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Jul 26, 2004

I soak the beans a couple of hours or overnight, then drain and proceed with the recipe as stated. Very Good.

—Kitty

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Jun 10, 2004

I like this recipe because of its fairly unusual use of navy beans. Nice change...

—Lesley Carol

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Oct 15, 2006

Followed the recipe as is. Wonderful - a definite keeper!!! Thanks!!

—Karen

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Dec 07, 2009

Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly, I used all the chicken broth called for, which normally would have been at least partially soaked up with the beans - so I'm not quite sure how this works out if using dry beans. Just as a note, this is more like a white chili and isn't *supposed* to have a tomato base - that's part of the point.

—Erimess

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Nutrition

Calories
227 kcal
11%

Carbohydrates
25.4 g
8%

Cholesterol
44 mg
15%

Fat
3.1 g
5%

Fiber
9.8 g
39%

Protein
24.6 g
49%

Sodium
446 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Chili I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 227
** Calories from Fat: 28

% Daily Value *
** Total Fat 3.1g 5 %
** Saturated Fat 0.7g 4 %
** Cholesterol 44mg 15 %
** Sodium 446mg 18 %
** Potassium 651mg 18 %
** Total Carbohydrates 25.4g 8 %
** Dietary Fiber 9.8g 39 %
** Protein 24.6g 49 %
** Sugars 2.5g
** Vitamin A 4 %
** Vitamin C 26 %
** Calcium 10 %
** Iron 34 %
** Thiamin 29 %
** Niacin 91 %
** Vitamin B6 33 %
** Magnesium 31 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.