I'm only giving 4 stars because I didn't follow the recipe exactly. I skipped the jalapenos and halved the cayenne, per others suggestions, because I knew it would be too spicy for my 2 little boys. I did puree one can of white beans to create a thicker consistency but it still came out more like a hearty soup rather than a chili. No worries -- still VERY tasty! I sauteed the onions and garlic in some olive oil and added to the chicken broth in my crock pot. Added the white bean puree, then blended in a bag of frozen corn and all my spices (garlic powder, onion powder, white pepper, cumin, cayenne, and about 3 T of dried cilantro)... I then sauteed my chicken in olive oil and a blended garlic herb spice, until it was just browned & added to the mix. Let that cook on high for about 2-1/2 hours in the crock pot and served with shredded col-jack cheese, sour cream, sliced jalapenos and chopped green onions. Also used the buttery cornbread recipe from this site. DEFINITELY going into the dinner rotation. Can't wait to make this again once it gets colder! Big hit with the family -- even my 2 yr old!
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I'm only giving 4 stars because I didn't follow the recipe exactly. I skipped the jalapenos...