Reviewed: Jan. 1, 2008

I really liked this recipe. I had to make modifications because I didn't have all the ingredients. I scaled down the recipe to 6 servings and used 2 15 oz. cans of black beans and 1 20 oz. can of cannelinni beans. I also added about 1/2 cup of corn. I didn't have left over chicken so I cut up some chicken in cubes, seasoned it with cumin, cayenne, oregeno and lightly browned it. Then I set it aside and poured some of the chicken broth on it to soak in while preparing the balance of the recipe. I took heed and also mashed up about 3/4 cup of the beans to thicken. Yummmmm!

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Karen A

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Reviewed: Dec. 28, 2007

Amazing. I made this chili last night for a few friends, rave reviews all around. I will definitely make this again.

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ward03

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

Living In: Wausau, Wisconsin, USA

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Reviewed: Dec. 27, 2007

Really good. Used leftover turkey and dried Northern beans (cooked plainly since canned were $2 a can here). Topped with reduced fat Monterrey Jack cheese, crushed tortilla chips, light sour cream and cilantro. Otherwise, followed the directions. Will make again.

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Dec. 27, 2007

This is great chili! I baked the chicken with spices and shredded. Drained the beans and processed 1 can (but used the full amount of chicken broth). The consistency was fine. I also doubled the cumin to add more flavor. The spice was just right. Being he southwest, I would call this "medium" Goes great with Green Tabasco and a dollop of sour cream!

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Fruitchip

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 26, 2007

WOW! This was divine. I made this to take to my parents' house on Christmas Day. There were only six adults, but this chili was completely GONE by the end of the day. Everyone kept going back for more. We made only a few changes. We seasoned our chicken with southwest seasoning blend before baking it. We used five cans of beans, but we pureed an additional can to thicken the chili. Other than these two things, we followed the recipe exactly. We will make this again, soon and often.

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quiet_place

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

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Reviewed: Dec. 23, 2007

I tried this recipe out at a party recently and everyone loved it. It has great flavor and spice. Taking other's advice, I changed the recipe a little to thicken up the chili by adding more beans, blending 1/3 of them and cutting down on the chicken broth. I could not find Great Northern Beans in my neck of the woods, so I used Navy Beans instead. They are basically the same but smaller.

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ES13Raven

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Reviewed: Dec. 17, 2007

Wow, this one's a kicker! Great flavor, but for those that haven't developed their spicy food palate much (like me!) it might be a bit over the top. However, I did read through the other reviews, and decided to be a tad cautious... cut down on the chili pepper by 1/2 teaspoon, and only added one can of chile peppers. My husband and I both liked it. I know if I'd added the full amounts, it might have been much for the two of us. A nice generous 'dallop' of sour cream on top was a nice creamy touch - which also diffuses some of the spice. Great recipe!

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PlantQueenie

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Piscataway, New Jersey, USA

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Reviewed: Dec. 8, 2007

I really liked this!! I only used 1 can chilies-thats all I had - it was enough for us. Also used 1 - 8oz. pkg. sour cream at the end. I will make this again - I think I might even like this better than normal chili!?

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Big "M"

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

Had dinner at my house w/ a couple of friends and everyone loved it! I did puree a little less than half the beans to make it thicker and cut down the chicken broth, didn't add the green chiles but added a little more ground Cheyenne pepper. We had it once w/ biscuits and the second time w/ Beer Bread. Will definitely make it again!

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Justina

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Portage, Indiana, USA

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Reviewed: Nov. 26, 2007

YUM! Perfect for Winter Months! I used low-fat cream of chicken with a bit of the regular, no fat chicken broth to thicken it up a bit. I also put some chili powder in it too for spice. So delicious - serve with some garlic toast for dipping!

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Mrs. Jessica Rabbit

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 22, 2007

Our family loved, loved, loved this chili. What a change from regular chili. Not so big on spicy so I cut the chile peppers and and cayenne pepper in half and it was perfect for my spicy intolerance. Thanks Nancie for sharing.

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BLWOOTEN

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Reviewed: Nov. 16, 2007

Great recipe, and is really something to make the day warm when it is super cold outside.

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hinocho

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Reviewed: Nov. 7, 2007

I really loved this recipe, thank you! The only thing I changed was that I added carrots and celery with the onion and garlic before I added everything else. I turned out great!! I will definitely make this again.

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DDMOUSE2

Cooking Level: Intermediate

Home Town: Remus, Michigan, USA

Living In: South Lyon, Michigan, USA

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Reviewed: Oct. 26, 2007

wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that, I did everything else the same. This is definitely a keeper.

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PATTY

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Reviewed: Oct. 21, 2007

I altered the recipe just a bit after reading some of the reviews and also pureed 2 cans of the beans to thicken. Also used a can of cannellini beans(the white kidney beans) and it turned out excellent!!!! A little spicy for my 5 year old but easily toned down with less spice and/or chiles. My family loved it!!

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Danyel

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Reviewed: Oct. 9, 2007

My family loved this recipe. I will warn say it was hot, but that's how we like it! I boiled a whole chicken for about an hour on med-hi and used all of the chicken meat in the Chili. This also gave me my broth!

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motherhen4

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Reviewed: Oct. 1, 2007

Yum!!! This was so good! I did change a few things. I sautéed celery with the onion, made a rue, cut down the chicken broth to just a splash, and added a little heavy cream. It turned out creamy and delicious. The rue thickened it up just right. My son said this was the best chili ever. He has asked for it again and its only been 2 days since I made it.

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BONNIE

Cooking Level: Expert

Home Town: Akron, Ohio, USA

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Reviewed: Sep. 21, 2007

This is a great recipe and easy to follow. I didn't have any cayene pepper so I used crushed red pepper instead and it still was very delicious. I didn't eat it until the next day so the seasonings had time to really settle. I love it.

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SONDRA2020

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Reviewed: Aug. 19, 2007

This recipe is easy to follow! I like to bake the chicken breasts in a little water and chicken bouillon at about 400 degrees for two hours to make it really fall apart before beginning this recipe. I love to top the chili with crushed tortilla chips and mozzarella cheese. It's melty, crunchy, and spicy all at the same time, and oh-so-good!

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L. Britten

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2007

My picky husband and I both loved this. I made a couple adjustments to reduce the heat, and followed a couple other reviewers' comments: I pureed one of the cans of beans to give the chili some body, and subbed cilantro for the oregano. In addition, I used a rotisserie chicken, used much less cheese, and added a squeeze of fresh lime juice to each bowl just before serving - it was heaven!

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JILLZYC

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