Melissa d'Arabian's White Chili with Quick-Roasted Garlic

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I have never had White Chili before and am a huge fan of the regular ol' chili. This was sooooo good! I roasted my own chicken and added cumin to it, and it turned out great! Definitely give this one a try!

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I am not here to comment on the recipes of this show, rather the show itself. I believe this show is getting such a limited number of episodes and viewers due to the fact that Food Network has put her in such a restrictive theme. Where as when she on the Next Food Network Star she had the great idea of doin a "kitchen survival guide" with tips and tricks for the average person. This idea she could run and flow with to a much larger audience then with this restrictive theme of "ten dollar dinners".

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OK.... I'm a picky eater. I don't like cooked spinich and I don't like spicy food. I LOVED this chili! My husband made it this weekend and we let it sit in the fridge overnight and ate it the next night for dinner.

It has amazingly complex layers. We made it exactly as written... roasting the garlic and roasting the peppers.... using the cream and the spinich and all of the spices.... this will be a mainstay for winter weekends (and summers too. Highly recommend this recipe if your looking for a white bean chili.

I do think that adding an extra can of beans would be good but not neccesary. Other than that, I wouldn't mess with it..... also frozen spnich retains its nutrients better than fresh....... so go for the frozen.

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I had some doubts about this one, it seemed like a lot of work and I thought it might be too spicy for my family. But it was a cold, rainy night so I gave it a try. I made it almost as written, except I used fresh baby spinach and an extra can of beans as suggested by others. I also toned down the spiciness a bit. My family devoured it. Served with dutch crust bread, it was really good comfort food for a rainy night.

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Made this recipe last night and substituted sour cream for the heavy cream, fresh spinach for frozen, kidney beans for the navy beans. For roasted garlic at the ready, I always roast a chicken with a head of garlic so there is always roast garlic in the frig. It keeps in a plastic container for a couple weeks. Overall this was a hit.

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We liked this a lot except I couldn't get the garlic to "roast" in the microwave. It got hard as a rock, so I tried again and roasted it in the oven. I didn't use all the peppers because it would have been way too hot for my kids. I liked the idea of spinach but the frozen spinach was way too much and was very stringy. Next time I think I will try putting in some fresh baby spinach instead. The overall flavors were great. I would agree that you could easily double the beans.

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Roast garlic in the microwave?? I can't believe a cook of her caliber would even attempt such a thing. Soften it maybe, but it will NOT have a roasted flavor. So for that reason alone I deducted a star. With the garlic properly roasted, this is truly a very good chili. Anaheims can be hard to find so I used poblanos. I prefer cannellini beans over the navys and like many others I doubled them. I am sure I will be making this quite a bit in the future.

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I took others advice about the lack of beans so I added the only beans I had- red beans. This was still really yummy I think the cream and cheese work very well with the smoked chilis and smoked paprika. Smoked paprika isn't that hard to find neither are poblanos especially if you have a farmer's market or ethnic market near you but yeah you are gonna have trouble finding this stuff at Ralphs, Vons, or any other major supermarket chain. People complaining about the price, give Melissa a break since this recipe wasn't on $10 Dinners, it came from the magazine.

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ugh