Chiarello Chicken and White Bean Chili With Veggies

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This recipe is the bomb. My tweaks: I took out the hot peppers and added celery and carrots instead (so the kiddos would eat it. Also, fried my chicken in bacon grease, and sauteed the zukes before I added. Really yummy--almost a pasta sauce. In fact, husband ate his over noodles. I just ate as soup and loved!

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Very hot and spicy! But I liked it and would make it again, but with less zucchini and more chicken stock. I think my zucchini were on the large size, and 3 was too much. I also had bought the chicken already boneless so prob had more than I would have otherwise, also requiring more stock.

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The end result of this chili was really good. I only used 2 red onions because after chopping those two, four seemed like an excessive amount. Also, I only used two jalapenos, becuaes not everyone eating liked spicy foods. Finally, I only used three of the four cups of chicken stock, because I thought four would make this chili way too soupy. I also added all of the vegetables before the liquids and cooked them for an hour with the broth and tomatos. And, after those few modifications, the chili turned out extremely yummy, a big hit!!

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We loved this chili, with all the fresh ingredients, herbs, and veggies! I made a few tweaks to reduce the calories and it was still fantastic. I used chicken tenders instead of thigh meat, reduced the olive oil to a total of 2 Tbsp (1 to brown the chicken and 1 to sautee the onions etc.. Instead of 1 cup of flour, I only used 1/4 cup. For the jalepeno peppers and the ancho (they call them Pasilla here in the NW, I removed most of the seeds. Finally, although our family likes some spice, I reduced the chili powder to 4 Tbsp and the heat definitely came thru with these changes but was more widely acceptable to the entire family, including grandkids. I would definitely make this again and love the lighter changes I made.

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Fantastic, a winter stable for me. Everyone wants the recipe
Don't let the number of ingredients keep you from making this crowd pleaser Not hard to make and makes enough for a crowd. I've been making it for several years.

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This is unusual and always a hit. People really love the flavors and want the recipe. Lots of ingredients, but very easy to make.

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I liked the recipe overall but in the end I didn't taste any smoked paprika or fennel so I didn't think that step was worth the time and effort. Even though I like spicy food, next time I would not include the jalapeno seeds. Also, the poblano and bell peppers didn't have enough time to cook. Next time I'll saute them with the jalapenos. I ended up mixing in a little sour cream to cool the spiciness and decrease the acidity. I think I would also add some sweet yellow corn. Definitely a recipe to play around with.

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Great! My picky husband loved it. A great, spicy dish.

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Great chili

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Spices were right on, skipped the zucchini, ran out of room in the cast iron pot... perfect heat and textures; was a hit with the crowd, served with some warm moist corn bread, perfect combo.