Reviewed: Oct. 12, 2009

It is very delicious. I left a star off just because it was too spicy for my 2 year old, but I should have known from the ingredients that it would be. It seemed a bit watery so I left out the additional 2 cups of water, so that probably made it spicier. Very tasty though!

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Roy

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Reviewed: Oct. 5, 2009

This was delicious-I love the cilantro topping. I've made it twice in three weeks. I made small !modifications to the base recipe by omitting corn, and adding a large can of diced tomatoes. I also add a diced jalapeno to give it a little extra kick! Enjoy

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meghanlouisemurray

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Reviewed: Aug. 4, 2009

I thought this recipe was wonderful. The aroma of all the spices just woke the sences. The cilantro was a refreshing addition to the recipe. I let the water in the first part of the recipe simmer a liitle more than it asked and then add the second part and the chili was thick enough, A well rounded Chili. Will make again!!!:)

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girly

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Reviewed: Jul. 12, 2009

I also added a can of diced tomatoes (as suggested by another reviewer), but still added the corn (omitted by that reviewer), and reduced the water by 2 cups (we like a thick chili). Very excellent.

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NathanDC

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Reviewed: Apr. 28, 2009

Popping with healthy flavor! I used dried beans, but otherwise, stuck to the recipe. Will make again!

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Chris

Cooking Level: Intermediate

Living In: Orange, California, USA

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Reviewed: Mar. 29, 2009

Made some changes to make it a veggie recipe, and it has been a huge hit among friends. It's a pretty flexible recipe, so anything chili related fits in. I eliminate the chicken, and instead add cooked brown rice in before the final simmer, about 1.5 - 2 cups. I don't use the corn, but instead add a second can of kidney beans. I rinse two cans of beans, add the liquid of the third can only. Use jalapenos instead of the sauce stuff, and fresh garlic (about 2 or 3 cloves) and tomato paste instead of what's listed. Makes a great amount of leftovers for two people, which means lunch is ready for the week! I top it with a small sprinkle of cheddar cheese, served in a multigrain bread bowl. DELICIOUS!

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Rancyr

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 24, 2009

I've made it twice to rave reviews. I omitted the green pepper sauce (didn't have any) and last time I left out the cayenne since my husband has a hard time with spicy stuff. Delicious!

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Rozzie

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 18, 2008

This recipe was not quite right for me. It was a good jumping off point, but as soon as I added the 3 cups of chicken stock in place of the water (I never did ad the other two!), it never got back on track from there. I had to doctor it up with more than double the spices and extra beans. I think good chili doesn't really need a recipe, it's best made to taste.

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Pampered Chef Mom

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Reviewed: Nov. 24, 2008

I had recently tried the Hormel Chipotle Chicken Chili for lunch. I decided to search for a recipe that I could make myself and found this one. It is absolutely wonderful!! I did make a couple of changes. I used ground chipotle pepper instead of grinding a pepper (1/4 tsp) and used green chilis instead of green sauce (1 small can) I didn't brown the chicken, instead I threw it all in the slow cooker adding about 1 cup of water and cooked it on low for 4-5 hours. I made this for our annual chili cook off at work, and won!!! As we say in our home, this is a repeater!

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jkseb

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Reviewed: Nov. 21, 2008

This chilli turned out awesome! We enjoyed it with saltines and fat free cheddar on top!

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Courtney Baxtron

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jennings, Louisiana, USA

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Reviewed: Oct. 26, 2008

This was just ok. I had high expectations, as all the ingredients are things I really like, but this recipe just didn't live up to my expectations. It didn't really taste like chili. It wasn't bad, but I don't think I will make it again.

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Amy

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Reviewed: Sep. 4, 2008

This was very good. My husband liked it (for chili he says) and my kids even thought it tasted good.

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TRISHTHEFISH

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: Philomath, Oregon, USA

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Reviewed: Aug. 30, 2008

My family liked this, and it was a nice change from beef chili. I did make some changes as others did. I personally boiled the chicken earlier to save time and used the broth from the chicken instead of water in the receipe. I also cut back on the amount of water used, it made it thicker and seem more like chili and not a soup. I just added my spices in when adding the chicken. We also like things alittle spicer and added what we need to spice it up. Overall very quick and everyone ate it. I did not have the garlic roasted tomato paste, just used regular tomato paste.

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: Jul. 29, 2008

I've made this recipe 3 or 4 times now and it's just perfect. Can't find the dried chipotles around here so I usually add some crushed red pepper flakes. Very good though. Great chili flavor and the fact that there's very little that's bad for you in here means you can feel good about yourself.

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zman08

Cooking Level: Beginning

Living In: Bevier, Missouri, USA

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Reviewed: Jul. 12, 2008

This was delicious! Like many who’ve reviewed this recipe, I cut back the water to 3 cups rather than 5, but used chicken broth in place of the water. Added just a little more to the flavor. I could not find dried chipotle peppers, so I used the canned chipotle peppers in adobo sauce. Those can be found in the ethnic foods area of most grocery stores. The last thing that I did that was not on the original recipe is add a 15 oz can of tomato sauce at the end were you’d add the remaining water if you were to use it. I’ve been telling friends and family about this recipe, including one friend who has wheat allergies. Totally making this again.

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Christine

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Reviewed: Apr. 10, 2008

Awesome recipe. Everyone loved it! I didn't use chipotle and doubled the chili powder. I also cut the water down to 3 cups and used an extra can of beans and skipped the corn. This one's definitely a keeper!

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94118

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Reviewed: Apr. 7, 2008

This made a great black bean soup...it was not thick enough, in my opinion, to be called Chili. But, it was delicious.

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houston13girl

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 27, 2008

This was so GOOD! The flavor was perfect and the black beans went well with the chicken. It was even better the next day.

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L. Griffiths

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Mar. 16, 2008

Spice island has ground chipotle chili so I used that instead of grinding my own. Other than that I followed the recipe as written and my family all wanted seconds. Only the kids had the sour cream to cut the spice. this is absolutely fabulous!

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Marguerite

Cooking Level: Intermediate

Home Town: Ramona, California, USA

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Reviewed: Mar. 11, 2008

Delicious! Husband raved about it too. It has a nice kick, but not too much. Only gave 4 stars since I felt 5 cups of water would have made this soup rather than chili. I listened to the other reviewers and cut back on the water by 2 cups. Also, didn't find or use the chipotle but felt it was delicious without it. Will DEFINITELY make again and have shared this recipe with other family members.

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Katie

Cooking Level: Intermediate

Living In: Charlottesville, Virginia, USA

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Chicken and Black Bean Chili

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