Reviewed: Jan. 15, 2013

Made this for a Seniors Luncheon at our church. I also switched out the water for chicken broth, added 1/2 tsp. salt, 1/2 tsp. black pepper and 1/2 tsp. oregano. I was afraid it would be a little too spicy for them, but everyone loved it and many asked for seconds. Will definitely save this recipe and make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JudyJudyJudy

Reviewed: Nov. 27, 2012

The whole family loved this!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mama2Five

Reviewed: Nov. 18, 2012

What a great way to use up leftover ckn. Just dice it up or shred and add at the end. Also I didn't use tomato sauce or water. I used tomato soup,ckn broth & fire roasted tomatoes. You could also use 1 can of tomatoes w/ chiles. I also used black beans, rinsed & drained.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Nov. 1, 2012

This is an excellent recipe. I won the 2012 "Golden Spoon" at my church's chili cookoff on Halloween! Thank you for the reipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

Reviewed: Aug. 18, 2012

I thought this was absolutely delicious! Having fits because I can't decide if I want to serve with tortilla chips, flour tortillas, or cornbread (grin). I had to use what I had in fridge (clean out day), but the spices are dead on for a soup style dish (note to self: cut tomato sauce in half). Thanks so much for recipe. UPDATE: Hubby couldn't wait so we just ate with crackers, topped with raw onions, cheddar cheese, and sour cream. Heaven - even in the middle of August.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Mar. 18, 2012

I gave this 5 stars but made some modifications to make it even easier to make. I used canned chicken (rinsed to get rid of the sodium content). I also used 2 bags of frozen southwest corn. It has corn, green and red peppers, onions, and a great southwest seasoning, so I didn't have to add anything but garlic powder, parsley and a bit of pepper. I added all ingredients, then simmered for about 20 minutes. Served with tortilla chips. It was great!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Goodrich, Michigan, USA

Living In: Davison, Michigan, USA

Reviewed: Dec. 8, 2011

This chili was awesome! I added a little more of the spice blend and only 3 cans of beans but it turned out great! I let it simmer for 4-5 hours so everything would blend.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cheesecake

Reviewed: Oct. 28, 2011

My 17 year old daughter found this recipe and we have made it several times. She made it today using ground chicken and is taking it to a party tonight. It is a hit with our family.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tammysue13

Reviewed: Oct. 12, 2011

Made a coupl slight adjustments(no peppers). Was the best chili ever! Even my 2 year old ate 2 bowls of it

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Becky

Reviewed: Sep. 30, 2011

This was actually a little on the bland side for me. To be fair, I like my food very seasoned. I kept adding chili powder but it just wasn't doing it, so I threw in a packet of taco season and it is delicious.

Was this review helpful? [ YES ]
2 users found this review helpful