Reviewed: Aug. 10, 2009

This smelled so good while it was cooking that I was quite disapointed when I sat down to eat it. I used salted varieties of the tomatoes and beans and therefore omitted the salt. It still needed quite a bit of salt and the flavor was just okay--nothing special. The cumin was overpowering and I like cumin. Hubby liked it, but he wasn't raving about it. I might try it once more and cook the chicken with onions as other cooks have done, otherwise I'll just stick to my standard chili recipe with a chili mix from this site.

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veggie newbie

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Reviewed: Jun. 13, 2009

I liked this...quick and healthy. I did however add a jalapeno for a little kick and I love cumin so I went a little heavier with that. Can throw this together anytime.

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tonifromtx

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Feb. 22, 2009

This is the best chili! I love that it is a healthy alternative and does not sacrifice the taste. This recipe beats any beef chili recipe by far.

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DTWIGGYGAL

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Reviewed: Feb. 1, 2009

My 15-minute chili came out great! I made a whole lot of substitutions, though, since I don't have a lot of the stuff in my kitchen. Instead of canned beans and tomatoes, I used frozen green peas and fresh tomatoes. I also substituted the chicken for beef patties (which I mashed up with a spatula in the pan). I dropped out the green chili and corn (didn't have). It wasn't exactly 15 minutes for me since I'm a newbie in the kitchen and I had to prepare all the ingredients by hand, but the chili still came out great. Thanks for the recipe! :)

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phototropism

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Reviewed: Jan. 12, 2009

Great for other leftover meats as well!

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Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 10, 2009

Great tasting Chili! I used ground turkey and added chopped onion and celery. I also added an extra can of kidney beans and mushrooms. I pureed most of the tomatoes as my kids are not that fond of canned tomatoes. Threw everything into the slow cooker and went about my day. Will definately try this again.

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Bren

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Reviewed: Oct. 4, 2008

I loved this! I added some additional seasonings and some heavy cream at the end for a creamier chili. It was MUCH better the second day. I'll definitely make this again sometime this coming winter. I'd probably add a can of rotel next time as well for a bit more spice.

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Katharine

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Reviewed: Oct. 3, 2008

For the time spent on this recipe, it's pretty good. I changed out the plain diced tomatoes for Hunt's fire-roasted garlic, added some salt, and in addition to the one can each dark red kidney beans I added a can of rinsed black beans. I mashed some of the black beans with a fork before adding so as to thicken the chili. I also just used pre-cooked chicken I had on hand and that worked fine. Easy, tasty, healthy recipe. Will make again. Thanks!

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Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 1, 2008

Very easy, very good. I substituted some diced tomatoes for chicken broth, and added a teaspoon of molasses in the end because I thought it was a bit too sharp. Also simmered for about an hour.

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Reviewed: Jul. 23, 2008

I made this for my wife last night. Very easy to prepare and better than I thought with such limited effort. A definite keeper!

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bmcdearis

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 5, 2008

It was a cool and rainy New England day and chili seemed like just the ticket. I thought of making chili late in the day, so set out to find a quick chili and I found this recipe. Thinking that the recipe might call for too much chili powder and cumin for such a short simmer time, I cut back. Also, I had no canned chilis, so I used a fresh jalapeno. After taste testing, I simmered the chili for an hour, and the flavor did improve. It was even better today. If I make this again, I will throw it all together in the crockpot in the morning and cook on low for 8 to 10 hours.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 9, 2008

Quick, easy and tastes good. Added chopped fresh cilantro. Was a bit thin for our preference but will definitely make again.

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GRINGORN

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Reviewed: Nov. 24, 2007

I was looking for a way to use leftover turkey from Thanksgiving so I used this recipe. It is great!!! I will try it next time with chicken.

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JulieCooks

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Reviewed: Oct. 6, 2007

Easy. Tasty. Fast. Gets a full rating from me! I have tried this with: ground turkey, extra lean beef, and chicken. All work well. I like extra spice so I dump in some hot sauce and chili peppers.

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Jen C

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 26, 2007

Mine turned out very spicy! But in a really good way! YUM!! The next time i make it i will try to turn the spices down a bit. But a very good dish if you like a little spice in your life!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jul. 6, 2007

I did not like this recipe. I used black beans and maybe that affected it. It just lacked flavor. Thanks for sharing but I will not be making it again.

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Marcie

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Reviewed: May 13, 2007

This is a delicious recipe! I followed some reviewers' advice and added more corn, and sauteed the chicken with minced garlic and diced onion. I also added some red pepper, reduced the cumin, didn't add the green chiles, and made my own diced tomato by chopping some organic tomatoes in the food processor. To make up for the lack of tomato juice, I added a bit of chicken broth. Wow was this easy and delicious! I let it simmer all afternoon and we had a delicious meal. My boyfriend is a major soup/chili fan and said this was the best chili he'd ever had. I love that it's super healthy - this is going in the normal rotation! Thanks!

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linsco

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Reviewed: Jan. 16, 2007

This was the second time I made this and the second time was better. I did make changes from the last time. I cut back to 1 tsp of cumin, I substituted one 10 oz can of diced tomatoes and green chilies for 1 can of the diced tomatoes and the can of green chilies so that caused a reduction in liquid but I only added a little bit of water since I prefer thicker soups, and added a few shakes of garlic powder. We didn't need to add any additional salt to taste because I didn't use any no-salt-added canned goods. I also did not use any cayenne pepper. I shredded 30% fat free cheddar cheese to sprinkle on top and we enjoyed the chili with tortilla chips. I gave it 5 stars because my husband and I felt this recipe is a winner and one I will make over and over again. I also loved that it was so quick and easy to make after working all day and then taking a walk for 50 minutes. I will probably tweak it now and then depending on what I have on hand in the pantry and how much time I have. Delicious!

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Kristin Johnson

Cooking Level: Expert

Home Town: Newport News, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 29, 2006

I browned the chicken and then cooked everything in the crockpot on low all day. It was wonderful! I don't even really like beans, but I liked them in this recipe. I will make this often.

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Nicole

Cooking Level: Expert

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Reviewed: Nov. 1, 2006

I read the recipe and reviews thouroughly before attempting this chili and I am glad I did. As stated it seemed bland, and some reviewers validated my assumption. I added one chopped onion to the chicken while sauteeing. I added garlic powder and some cayenne pepper along with the spices. I used a can of mexican style chili beans along with a can of black beans. I used a whole 14.5 ounce can of corn, as well as a whole 7 ounce can of diced green chilis. I brought the whole concoction to a boil, then reduced the heat and covered it, letting it simmer for about an hour. These changes made for a top-notch chili that was delicious served with corn bread. Not to mention, still healthy (although the mexican style chili beans added some sugar and salt).

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