Reviewed: Jan. 17, 2012

I have made this a couple times. It is a little sweet side and not spicy (but you could add tabasco!) I do not keep any bean "juice." I rinse them and add some water to the pot. We love it as a low fat high protein meal! This time I used a coconut mango sauce from Fresh Market instead of the salsa. Muy Bueno!

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Reviewer:

RESAR

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

Love this!! I was worried the hubby would have issues with this being a non-beef chili and he did mention it, but de didn't complain. :) Good stuff, thank you!

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2 users found this review helpful

Reviewer:

cyndi r

Reviewed: Oct. 9, 2011

Excellent! I did not have bell peppers but could not tell they were missed, the stewed tomatoes had some anyway. My husband said it was a keeper.

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2 users found this review helpful

Reviewer:

CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Aug. 13, 2011

Wow I was surprised at how good this was. The store I was shopping at did not have the mango salsa so I used a peach salsa they carry instead. Still was very good. better then I expected.

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1 user found this review helpful

Reviewer:

brimon

Reviewed: Jun. 8, 2011

I would add jalapenos and possibly a little cayenne pepper to kick it up a notch

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2 users found this review helpful

Reviewer:

Kim

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Kerrville, Texas, USA

Reviewed: Apr. 9, 2011

This was a great chili to come home to after sitting out watching soccer in the cold. I used a rotisserie cooked chicken from the store for ease of prep, Cuban black beans and Rotel diced tomatoes with green chilies. Garnished with pepper jack/cheddar cheese blend and avocado... I was in a rush and forgot to add the spices, but that turned out for the best since it was plenty spicy with the cheese, beans and tomato spices. Two adults, a 12 year old and an 8 year old rated this a 4-5 star recipe :)

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4 users found this review helpful

Reviewer:

shayesmomma

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Springfield, Oregon, USA

Reviewed: Mar. 30, 2011

I want to thank all of you for your wonderful comments.! It means alot to me! Stay hungry!!! XOXOXO

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5 users found this review helpful

Reviewer:

Mary0806

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

Living In: Bryn Mawr, Pennsylvania, USA

Reviewed: Mar. 2, 2011

This recipe is so good! The best chicken chili I ever had! My hubby & son were very pleased!

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7 users found this review helpful

Reviewer:

rspconner

Reviewed: Feb. 5, 2011

Great chili. Not much kick to it, but I just add tobasco sauce after the fact since others in the family don't like things too spicy.

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13 users found this review helpful

Reviewer:

jkoh

Reviewed: Jan. 17, 2011

Very good, and a very unique recipe. I already had cooked leftover chicken and was using freshly cooked beans, so I skipped the crockpot method and went stove top instead. Followed the recipe exactly in every other way and wouldn't change anything. I used home made mango salsa- 'Nicole's Mango Salsa' from this site. This recipe is not spicy hot though, so add in jalapeno's if you like it hot. Shredded Monterey Jack cheese, tortilla chips, green onions and sour cream to top finished it perfectly. Well done on your very original recipe, Mary. Thank you!

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23 users found this review helpful