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White Bean and Chicken Chili Recipe

White Bean and Chicken Chili

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Average Rating:

Total Reviews: 402

Showing 381-390 of 402

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  • on July 22, 2009

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    This is the best chili I have ever had the pleasure of eating. It was easy to make. I don't like cumin and didn't use it. The fennel is a must for me. It added a nice sausage flavor. Thanks Giada for a great recipe.

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  • on July 22, 2009

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    This is an AWESOME recipe..........lots of healthy ingredients, but it tastes almost sinful. It is FULL of great flavor, and one bowl just won't quite do it. The bread Giada made is a great side choice as well. Again..........this Chili is exceptionall!
    Thank you!

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  • on July 22, 2009

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    My 16 year old son and I made this for our family for dinner tonight. We followed the recipe except we didn't add the fennel because our family is not fond of this spice. We had lots of swisschard from the garden so it was a perfect way to use it up. My kids usually won't eat swisschard but loved it in this dish! This is a delicious and different recipe and the flavors are wonderful. We will add this to our family favorites for sure!!

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  • on July 22, 2009

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    Really, really good and I love the addition of chard! I have an abundance of it in the garden and have been looking for interesting ways to use it and this is one! Can't wait to have it tomorrow night after a day at the beach! The flour was a great tip also!

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  • on July 21, 2009

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    I made this tonight for dinner and it was great! I followed the recipe almost exactly except I didn't have ground chicken. I used shredded rotisserie instead. It worked out great, although I would like to try it with the ground chicken. The fennel is strong, but I personally love the fennel flavor as it reminds me of sausage. I will definitely be making this again soon!

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  • on July 21, 2009

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    I WAS MAKING CHICKEN CHILI AND ODDLY ENOUGH GIADA WAS ON AND WAS MAKING THE SAME. I WAITED TO SEE HER VERSION AND HAD ALL THE INGREDIENTS EXCEPT THE SWISS CHARD. I SUBSTITUTED THINLY SLICED ZUCCHINI AND USED A JALEPENO FOR HEAT IN PLACE OF THE FLAKES. MY FAMILY LOVED IT. I ESPECIALLY LIKED THE FENNEL TASTE AS IT MADE ME FEEL LIKE I WAS EATING SAUSAGE. VERY FIGURE FRIENDLY ALTHOUGH IT MAKES YOU FEEL LIKE YOU'RE EATING SOMETHING MORE INDULGENT. WILL TRY AGAIN WITH THE SWISS CHARD (AS I LOVE THAT VEGGIE. GREAT ITALIAN TWIST FOR CHILI.

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  • on July 21, 2009

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    If I substitute Collard greens instead of Swiss Chard, will that ruin it? I couldn't find Swiss Chard.

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  • on July 21, 2009

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    I watched Giada make this and it looked delicious. I liked all of the ingredients and figured it would be a healthy tasty chili. It was OK but I didn't really care for the fennel and cumin in it. If I were to make it again, I would probably use just hot chili powder and red pepper flakes. I did like the addition of the swiss chard. I usually love Giada's recipes but this one just didn't wow me.

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  • on July 21, 2009

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    I made this recipe exactly to the instructions and my boyfriend and I loved it. It was a healthy meal and a totally different spin on our standard chili. It was surprisingly refreshing on a summer evening and is even better for lunch the next day. I would recommend it to anyone.

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  • on July 21, 2009

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    I made this easy recipe with two large whole chicken breasts that were in the freezer. I deboned the breasts and chopped them up in the food processor. I browned the bones and simmered them with the chili, using only a 15 oz can of chicken stock and a can of water(plus a little more.

    I used only 1 can of beans and about a half pound of frozen leaf spinach, As far as the fennel seeds, I used only about a teaspoon, that were crushed first. Used maybe an extra half teaspoon of powdered ancho chili, along with an extra half teaspoon of smoked paprika. Also added a little basil to the finished dish. This(along with the bones all seemed to make an incredibly rich sauce with the chili.

    Like most good beef chilis, this tasted even better the next day. Much moreso like real chili. I ended up with a little over 4 lbs of this nice rich chili.

    Love Giada and her recipes.

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