Reviewed: Jan. 27, 2009

I've never made white chili before, and using this as a base recipe it came out great! I spiced it up, using a tsp of cumin, and cayenne and chili powder to taste. I also doubled the green chilies. Hubby and I like it spicy! I used chicken broth instead of water and chicken boulion, and bumped it us to 3 cans of beans, smashing one of them before adding. I followed others suggestions and added some sour cream before serving. It turned out great!!!

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Reviewer:

JJPigg06

Cooking Level: Intermediate

Home Town: Anna, Illinois, USA

Living In: Herrin, Illinois, USA

Reviewed: Jan. 20, 2009

A bit watery and bland for us as written. Used an immersion blender to get some thickness and a dollop of sour cream for good measure. Also ramped up the spice-factor with extra cumin, chili powder and whatever other seasonings may have bee in my site. This brought it up to a 5.

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Reviewer:

alexis729

Reviewed: Dec. 21, 2008

Enjoyable, but rather plain, for chili. Probably a good start, but spice it up as you wish.

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Reviewer:

Mark

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Nov. 5, 2008

This was a very nice change from traditional chili. Used 2 cans white kidney beans instead of the garbanzo beans. Added extra seasonings; cumin, chili powder, garlic powder etc. Also thickened the chili with cornstarch at the end and added 1 cup of salsa right at the end of cooking! MMM!!! and healthy too

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Reviewer:

beckadp

Cooking Level: Intermediate

Home Town: Eagle Lake, Maine, USA

Living In: Logan, Utah, USA

Reviewed: Jun. 2, 2008

I doubled this recipe and it still wasn't quite enough for my family. As was suggested, I pureed some of the beans to thicken it up. Next time I think I will add some salsa to jazz it up a bit and add more flavor to balance out the cumin. Overall a very good recipe though!

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Eastpointe, Michigan, USA

Reviewed: May 31, 2008

This recipe was very bland. I doctored it with a lot of salt and pepper and some cheddar cheese and it was much better. Will try other white chili recipes before making this again.

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Reviewer:

STEVIELYNN

Reviewed: Apr. 29, 2008

This was awesome to use as a taco (or burrito) filling. I omitted the beans and corn so that it was more like carne asada, and put toppings and condiments out on the table so that my family could assemble their tacos however they liked. I will definitely make this again.

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Reviewer:

Ginger

Cooking Level: Intermediate

Reviewed: Apr. 14, 2008

My family loves this dinner. It is so easy to fix and is great with sweet cornbread.

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Reviewer:

JAXmama

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Jan. 16, 2008

This chili left us a little cold. The basic flavor was good, but bland. The comments mainly were "tasty, but missing something". We used Great Northern and Navy Beans. This barely made a 3 star rating. With more seasonings it could be a 4.

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