I love making different kinds of chili, and have recently discovered this recipe. It is great, and can be made so that it is very healthy as well. But a couple of caveats though. Cut the broth in half, otherwise you will have very soupy, well soup almost. The most I add is about 20 ounces. Now, 1.5 TEASPOONS of Cayenne? Seriously? Otherwise, I add a few of my own personal preferences (adding a can of low sodium corn, some sliced mushrooms, etc.). I know this is white chili, but I can't picture chile without chili powder, so I add a tablespoon or two of that, which doesn't darken the color much. Excellent cold-weather comfort food.
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I love making different kinds of chili, and have recently discovered this recipe. It is...