Reviewed: Oct. 3, 2012

There's definintely a lot of leeway here for modification for those of us who don't want a terribly spicy dish. The submitter makes excellent suggestions to substitute the jalapenos for mild green chiles, which is what I did. I also added a can of Rotel. Great dish and comes together quickly if you use a rotisserie chicken, which I did.

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Reviewer:

Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Noblesville, Indiana, USA

Reviewed: Oct. 1, 2012

fantastic recipe..I added about 2 handfuls of cilantro and a whole lime. I did puree 1 can of the beans to thicken like most folks. Also, for chicken I just deboned a whole chicken from wal-mart and added at the end so it didn't get tough. If you like hot you'll love it,added the cheese on top at the end as well...can't quit eating it !

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Reviewer:

bbsudochef

Cooking Level: Intermediate

Home Town: Richardson, Texas, USA

Living In: Frisco, Texas, USA

Reviewed: Sep. 30, 2012

This is a super easy and very tasty recipe. I used poached shredded chicken and made the recipe as stated, with the exception of sprinkling the cheese on top upon serving rather than mixing it in. As other users have recommended, I might try pureering one can of beans to thicken the chili a bit next time. Overall, the chili was flavorful and you can't beat how easy it was to put together. We served it with sour cream and tortillas.

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Reviewer:

Meghan

Reviewed: Sep. 26, 2012

This was excellent! I brought this into work for a potluck and doubled the recipe! A smash hit!

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Reviewer:

Flsunshy9

Reviewed: Sep. 26, 2012

I think it was excellent as is! There are several twists that could be done like adding corn instead of that 3rd can of beans. 3 cans makes is a bean overdose. I personally like it with a cup of heavy cream.

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Reviewer:

calliegirl

Reviewed: Sep. 23, 2012

It was OK, but we really didn't care that much for it.

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Reviewer:

Peggy Fugate

Cooking Level: Expert

Living In: Oxford, Ohio, USA

Reviewed: Sep. 21, 2012

I make this all the time and love it. I follow many of the suggestions. I like things pretty spicy, but I put in a quarter of the cayanne and work up from there. Also to get it creamier I will mash up one of the cans of white beans(drained) and depending on how healthy I am wanting it, I wil add varrying amounts of cream cheese, sour cream and\or plain yogurt. I will also sub out one can of white beans for black and add it in a can of corn. I double the recipe and freeze for later. I never review anything but I use this so much I felt I needed to

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Reviewer:

marc

Reviewed: Sep. 19, 2012

I left out the Jalapenos and halved the cayenne (family doesn't like hot) and it was still nice and spicy. I pureed one can of beans to thicken slightly.

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Reviewer:

Sonhe

Reviewed: Sep. 19, 2012

Left out the jalapeno and cayenne because the kids don't like spicy. In it's place I added 1 tsp. fennel seed, 1 tsp. chili powder, and 1/4 tsp red pepper flakes. I used two cans of beans and about 2 cups of frozen corn.

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Reviewer:

Hanny Manny

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 18, 2012

I'm not a big fan or really spicy so I didn't use jalapenos and added an extra can of mild chilies. Also used only 1/2 tsp of red pepper. I thickened the chili by adding a can of cream of chicken soup and a can of corn. Wonderful on a chilly fall night!

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