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White Chili Recipe

White Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (136)

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Average Rating:

Total Reviews: 136

Showing 41-50 of 136

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  • on October 02, 2011

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    I love this dish! I have made it several times as well as I brought it to a super bowl party last year. It was a huge hit. I make it with ground chicken breast instead of turkey. I like the taste of chicken better then the occasional gamy taste from the turkey. My family loves it when I make this dish.

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  • on September 22, 2011

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    I didn't expect to like this as much as I did. Did not use the yogurt or lime but it was great. Even my kids (6 & 8 liked it. It could use a little thickening (and I will probably do something to make that happen next time, but the flavors are fabulous.

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  • on September 17, 2011

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    Excellent, very hearty, love the lime juice and yogurt on top really brings all the flavors together. I've been making this a several years now Ellie this is a keeper.

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  • on September 07, 2011

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    This is mighty tasty. I only used 2.5 cups of chicken stock since pretty much everyone said it was too soupy and it turned out great. I used 2 yellow chili peppers and 2 jalapenos instead of poblanos because that's what I had in the fridge and I like spicy. So no cayenne... it was hot enough! LOVED the hominy idea. I never would've thought of that. I'll probably be adding that to my regular chili as well. But hey, maybe with a few tweaks this will become a regular of mine too : Also, I used diced leftover chicken from a roast chicken instead of ground turkey. Turned out pretty well. It still feels like it's missing something...

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  • on September 03, 2011

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    I don't like white chili. That said, I LOVE, LOVE, LOVE this white chili!!! I made the recipe exactly as written with only two changes. I used whole cumin and coriander, toasted first in a dry frying pan and then ground in my molcajete. 2t whole cumin ground down to 1t. 1t coriander ground down to 1/2t. Also, my grocery store had no 15.5 oz cans of hominy so I used an entire 29 oz can. Came out fabulous. Some other comments said they felt the chili was soup-like, not thick. The rinsed, drained hominy thickened the chili nicely. Sauce-like not soupy. Liked the cilantro garnish. Although I might use lime as a garnish again, I will not squeeze it into the chili again.

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  • on July 23, 2011

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    I chose this recipe based on the five star rating, but I ended up being very disappointed. It seems that the liquid ratio is off because mine turned out very very dry. The recipe calls for coriander but unless you have a taste for this I would leave it out - its a very distinctive flavor that over-powers the other spices. I used all fresh ingredients from the farmers market and organic ground turkey. I would not make this again.

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  • on June 09, 2011

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    This was ok. I was torn between 3 and 4 stars. One clove of garlic is not enough. I added 2 but feel with the amount of beans and turkey, it needs at least 3. Also, it seemed more like a thick soup then a chili. If I make this again, I will take a half can of the cannellini beans and puree with some chicken broth to make a slurry. It really needed to be thickened up a bit. Chili made with ground chicken and a tomato base is better tasting and still healthy.

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  • on April 19, 2011

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    Definitely a delicious recipe! I made some cornbread croutons and added them in at the end as well and it was delicious!

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  • on April 16, 2011

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    I loved the extra touches of cilantro, lime juice and yogurt on top. This is such a fresh and filling healthy dish. We will definitely have again and again. We kicked it up a bit by adding a chopped jalapeno pepper.

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  • on February 04, 2011

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    This is a great! change from red chili, I like doubling the cumin, You have to season it to your own liking.

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