Pretty good. I don't feel this should be classified as "chili," though (it is more like soup, IMHO). For ease of preparation, this is deserving of 10 stars, but tastewise, I can only give 3.5. Since it is not possible to give a 3.5 star rating on here, I am awarding 4 stars. I followed Sara's directions exactly (well, pretty much...). As another reviewer mentioned, I too was confused as to whether or not I should drain my corn and beans. I didn't, so this could be the reason my chili was a tad "soupy" (???). Because I could only find a 15 oz. can of Mexicorn, I used that instead of the 11 oz. can called for. I also accidentally picked up "seasoned" pinto beans, but I believe they only enhanced the overall flavor. Oh, and since I decided to make this spur of the moment, I just threw 4 frozen chicken breasts in my slow cooker(which worked well). If I make this again, I'd decrease the amount of chicken (3 breasts would be PLENTY), use plain 'ol sweet corn (the extra $'s spent on the specialty stuff didn't add any oomph, at least not enough to justify using it again and possibly add some tomato sauce (for a thick, chili-like consistency). Served with a sprinkling of monterey-jack cheese and blue corn chips on the side, this was a decent, no-hassle meal. Of course, my fiance didn't think so (he doesn't care for beans), but he wasn't supposed to be home for dinner tonight anyways :) Thanks for sharing your recipe, Sara Jane!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?