White Bean and Chicken Chili

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This chicken chili was wonderful! I was getting sick of the regular chili I used to make and then came upon this recipe. I must admit I was a little reluctant to eat it but it was wonderful. My whole family loved it. I make it all the time now.

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Everyone loved this recipe, even my 2 yr.old grandson. I used shredded chicken breast instead of ground chicken. This one is definitely a keeper!

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This was amazing! My college kids and their friends loved it! I too used chopped chicken breasts instead of the ground chicken and omitted the Chard. Will definitely make this again!!

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My husband is severely allergic to garlic, so I had to leave out the garlic...but it was so delicious
without it. Maybe it was better without it..Lets the other flavors come through. I used ground dark chicken which is I think is more flavorful. Lots of taste!

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This was okay. Nothing special. I much prefer Ellie Krieger's version. I'll stick with that one.

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my husband was sick of tomato based chili, so we tried this to mix it up. it's full of flavor and even better the second day. the cheese makes it even more delicious. that said, i used a blend of ground chicken breast and thighs to help get some texture and flavor.

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Delicious just as it is. I will definitely make it again.

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This is a great chili, We had some left over home made chicken veggie soup added some corn and beans, seasoning ,added some baby leaf spinach. Also thicken it with some butter and flour using the juice from the soup to create a very nice slurry,Put the remaining left over in the pot . Yummy good ,

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This chili was excellent!!! I have recently given up red meat and this recipe was right on time! I followed the recipe but added some extra of the called for seasoning. I also used Kale instead of Chard only because the store I went to didn't have it. The whole family loved it from Daddy down to the 7 year old!

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OK but texture lacking: ground chicken is mushy, better to use thighs (or even boneless breasts, sear, cool and shred, and add back to chili to finish cooking. Better to toast spices separately in advance in dry pan. (+ recipe doesn't make clear that Giada AT LEAST cooked the spices in the onion/garlic WAY before adding the chicken. No reason to use flour to thicken; better to puree 1/3 - 1/2 of the cannelinis.