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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Reviewer:

Nicole

Cooking Level: Expert

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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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 5, 2006

Great flavor! I didn't have any green chiles or corn, but didn't miss them.

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Reviewer:

SDONCHI

Living In: Soldotna, Alaska, USA

Reviewed: Sep. 18, 2006

This was so delicious! I'm not sure who could say it has no flavor because its very flavorful!! I did tweak it a bit. I added 1/2 of a chopped onion, 1 chopped green bell pepper, and a couple tablespoons of minced garlic to the chicken as it was cooking. I only bought 1 can of diced tomatoes so in place of the liquid needed from another can of diced tomatoes I added some V8 juice. I reduced the Cumin to 1 tablespoon and used about 1 teaspoon of Ceyenne Pepper. Topped off each bowl with a dollop of sour cream and some cheddar cheese. My husband loved it!!

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Reviewer:

titainssunshine

Reviewed: Aug. 27, 2006

Not a fan- maybe I did something wrong but I will not eat this again. It is bland and not what I was expecting.

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Reviewer:

KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Aug. 20, 2006

I really enjoyed this. All I did differently was saute a chopped onion and green pepper in with the chicken. My husband said it was "tasteless" but I think he's crazy!

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Reviewer:

CurlyKel

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: May 26, 2006

I gave it four stars for the idea and potential but prepared as written, it's lacking. I sauteed an onion and then shredded chicken breast from a rotisserie chicken and put it in the pan, then put in chili powder and stirred. Then the tomatoes, beans and corn were added in. I agree with others that it tastes so much better with simmering time. In the end, it was good and we could have a tasty meal during the week.

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Reviewer:

MOM2ABNJOHN

Cooking Level: Intermediate

Living In: North Haven, Connecticut, USA

Reviewed: Apr. 18, 2006

This was really good, and super easy! Since I don't like really spicy things, I might make this with a 1/2 can of chilis next time.

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Reviewer:

Reviewed: Mar. 15, 2006

delicious!

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Reviewer:

AKMONKI

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Mar. 14, 2006

I followed this recipe exactly except that I cut the cumin back a bit, since I'm not a fan of strong cumin flavour. I thought that this chili was just "okay." Nothing terrible, but nothing spectacular, either. I was a little bit surprised that it has a 5-star rating. In my opinion, regular chili (with ground meat and more simmering time) isn't that much harder to make, and the additional simmering time really makes for a better blend of flavours. If I were to modify this recipe to make it again for my family, I'd use ground chicken, add a few chopped vegetables at the beginning, and leave it to simmer at the end. The green chiles were a nice touch, though. I never think to use them in chili, but they were good!

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