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White Bean and Chicken Chili Recipe

White Bean and Chicken Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (402)

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Average Rating:

Total Reviews: 402

Showing 21-30 of 402

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  • on January 20, 2013

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    The chili turned out okay. I definitely had to season it more. More soupy than chili-esque. Very easy to make and fun! I paired it with the ciabatta bread that Giada made along with it on the episode. That cheesy bread is to die for and totally amazing!

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  • on January 20, 2013

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    Very easy to make. I also added chicken chorizo and increased the amount of crushed pepper for that extra kick. Great on a cold game day.

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  • on January 20, 2013

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    This was absolutely amazing - the best dish for a crisp January day with lots of football on TV! I don't understand why people thought it did not have enough flavor. Just season each "layer" as it goes into the pot - the chicken, the greens, etc. - and keep seasoning until it is flavorful enough for you. Adjust amount of cumin, red pepper flakes, etc. to taste. And if you add the flour and simmer slowly over time as the recipe suggests, it thickens up beautifully leaving you with the most delectable (but healthy! pot of chili. Brava Giada!!

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  • on January 20, 2013

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    This recipe is a good start, but needs work. Thicken with a can of refried beans to get a chili consistency. Also, add a can of chili beans and a bit more cumin. I add a little sage and one chicken bouillon cube instead of salt. Serve with a Mexican cheese blend and some sour cream. Chips and guacamole are a "must have" next to this dish. Drink an ice cold Negro Modelo with this meal.

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  • on January 19, 2013

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    This is a great start to the recipe, but for me needs more spices and seasonings for flavor. I add cut up jalepeno peppers early in the process, 2-3 different kinds of chili powder and more than double the total the recipe calls for. I like the grated parmesian on top.

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  • on January 17, 2013

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    My whole family loved this! Excellent!!!!

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  • on January 12, 2013

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    Ehhh, not so fabulous. Based on the high reviews I made a double batch... Let's just say its gonna be a loooong winter. As other reviews have said the flavor is bland. It is more like a soup than chili and as a soup is still just okay. I think I will try Ina's chicken chili and the chicken chili recipe that seems to have a Mexican flair next year. This year I will ***** it up and eat this one.If you still decide to make this recipe maybe don't add the fennel and add the collards with only 10-15 minutes left. I thought my rainbow greens were beautiful but after 50 minutes of stewing they were no longer special.

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  • on January 10, 2013

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    Fantastic dish. I usually modify recipes a lot to my liking. I knew this one was good the way it's written. Well, I always use my own heat, this time my own dried chiles. And I left out the cheese. ; It's good with it too though. It's now on the rotation.

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  • on January 08, 2013

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    I didn't change a thing. I made it the first time for a group of friends and everyone loved it! I've been making it frequently for the past couple of years and its always a crowd pleaser. And healthy to boot! Thanks, Giada!

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  • on January 06, 2013

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    My husband & I loved this! I did not change anything.

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