White Bean Chili

Total Time:
4 hr 5 min
Prep:
20 min
Inactive:
2 hr
Cook:
1 hr 45 min

Yield:
10 to 15 servings
Level:
Easy

Ingredients
  • 1 pound dried navy beans
  • 5 cups chicken stock
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon minced garlic
  • 3/4 cup diced onion
  • 1 1/2 cups chopped green chiles (fresh or canned)
  • 1 pound boneless, skinless chicken breasts, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 to 2 teaspoons ground black pepper
  • 1/2 teaspoon white pepper
  • Pinch red pepper flakes
  • 1/2 bunch cilantro leaves, chopped
Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.


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4.6 249
The chili turned out great. Very satisfying on a dark chilly night. I used canned navy beans and added an extra cup of stock. I don't think this chili should cook more than 1 hour as it started to clump up a little after 1 hour. item not reviewed by moderator and published
This chili left a bit to be desired. If you are using dried beans, I would soak them for about 5 hours, and definitely up the stock! Our beans were edible, but drier than we wanted. Also, I think it needs a bit more depth. The only flavors we got were beans, chicken and cumin. What happened to all the yummy chiles, oregano, onions and garlic I put in there? Will try and see if the flavors improve overnight, but overall, not a fan. item not reviewed by moderator and published
BEST WHITE CHILI EVER!!! THANKS PAULA!!! item not reviewed by moderator and published
White beans from Paula Dean go figure item not reviewed by moderator and published
I did the recipe as it stated from scratch, no cans. By the time the beans were completely cooked the chicken was mush throughout and the jalapenos were non-existant. I recommend cooking the beans first or using canned because it cooks too long with dry beans and ruins the rest of the dish. Also had to use 8 ccups of broth due to 1 pound of beans (too many)soaked up all 5 cups this recipe called for. item not reviewed by moderator and published
Make this all the time during winter, excellent every time. Pot doesn't last more than 2 days with just me & spouse. Thanks again Paula for another "GREAT" recipe item not reviewed by moderator and published
I made this recipe for my 2nd annual chili cook-off party and won FIRST PLACE. It really was absolutely delicious and so different from all the other submissions at my party. Thank you Paula Deen! item not reviewed by moderator and published
I didn't have any green chilies or white pepper. And I used 1 can of garbonzo beans and 1 can of white Northern beans (all I had), and this was absolutely super! It's a WOW recipe for sure! This would even make 'broccoli' taste good... may try it, lol. Thanks Paula. item not reviewed by moderator and published
Great Chili! I used two cans of great northern white beans since I didn't have any dry beans. Poblano and jalapeno for the green chilis. Red and Vedallia onion. Keeper recipe! item not reviewed by moderator and published
Very good as is, no variations - I recommend. item not reviewed by moderator and published
Very very good! I omitted the green chile and added six cups of stock. I only used 1/4 stick of butter to sauté the onion and garlic (I used a little extra garlic. so delicious item not reviewed by moderator and published
I make this recipe when I have leftover chicken. I also use canned beans. It is even better the second day. item not reviewed by moderator and published
This soup is awesome! I used 3 cans of beans so I was able to cook it in less than an hour! item not reviewed by moderator and published
I love this chili. I make a double batch and share it with friends and family, they love it too. I like to add extra cilantro! item not reviewed by moderator and published
Ordinary as her Savannah restaurant. I had so much better chili. item not reviewed by moderator and published
Yum o!!! I did just what the recipe said,except I'm not a big meat eater so I omitted the chicken. I did use the slow cooker for six hrs after socking the beans for 2 hrs .Soo good and easy!! will make again. item not reviewed by moderator and published
I used dried beans and I let them soak about eight hours changed the water once well really it soaked up all the water the first time. I then put everything into my slow cooker and cooked it on low about 6hrs. I used 2 cans of green chiles and that wasn't spicy at all to me just goes to show others who complained of spice just have different tastes. I used almost a whole carton of low sodium chicken broth that I had leftover. I think next time I will use regular, because to me the beans needed some salt. I served it with hot sauce on the side cause I like heat and with cornbread. I liked the flavors although the beans tasted like they would be even better with a pork or smoked sausage instead of chicken. I think the dish tastes even better the next day! item not reviewed by moderator and published
This recipe is one of my favorite's especially on a cold day!!!! The only thing that you have to modify in this recipe is the pepper. Adjust! Adjust! Other than that I give it 5 stars! DELICIOUS!!!!! item not reviewed by moderator and published
I used this recipe as a base. I cut back on the green chiles, using a 7 oz can. I upped the chicken broth to 6+ cups, because it gets absorbed by the beans and becomes too thick to my liking. Then I throw in some corn, green and red peppers, and black beans to give it color and more vegetables. Sour cream goes in at the end. The basic recipe may claim 10-15 servings, but I am single and I go through a pot very quickly! item not reviewed by moderator and published
Used 4-5 can canned white beans and rotisserie chicken breast. Used pablano fresh pepper. Top ped w/Montery Jack Cheese and Tortilla Strips LOVE! item not reviewed by moderator and published
A gal at church made this for a chili cook off and I was HOOKED! My daughter who "doesn't like chili" LOVED it and I'm making it right now. I modified it a bit by adding one 14.5 oz can of whole peeled tomatoes and one 28 oz. can of tomatillos and I used lintels instead of white beans (I didn't feel like pre-soaking anything, lol. The smell in the house is wooonnnnderfuuull! Ms. Dean would be proud to sit around this kitchen table. ;- item not reviewed by moderator and published
Great tasting chili that is easy to make. item not reviewed by moderator and published
WONDERFUL!!! I didnt think my kids would eat it but the whole pot was gone in one night my mother-in-law even loved it. Used canned beans instead of dried beans and cooked the chicken breasts in the broth with the onion and spices and reused it for the chili. Added some corn bread YUM! item not reviewed by moderator and published
I have been trying to provide my family with healthier options but at the same time not feeling deprived. so they wanted chili. I picked this recipe and it was really good. I work with dried beans a lot and opted to soak them over night in water and to change the water once. I know the peppers were a lot so, I used 2 fresh poblano peppers and 2 serranos.. It was very flavorful. My husband and I love spinach, I took a handful of baby spinach and put it in the bottom of both of our bowls before serving and it wilted on its own while giving us a little bit more nutrients. : item not reviewed by moderator and published
This is a fabulous recipe and easy to customize. I use a little less pepper and spice...only because my parents can't handle it! I throw in a bag of frozen corn. I used Bush's canned navy beans and pulled rotisserie chicken from the deli. Makes it quick and easy. It's great with cheese, sour cream, and hoecakes! item not reviewed by moderator and published
This was delicious, made it in the crockpot, used olive oil not butter and just a teaspoon, no cilantro either. Easy and tasty! item not reviewed by moderator and published
This was so good, but very hot. Less peppers next time item not reviewed by moderator and published
Very Good went over great item not reviewed by moderator and published
So good, so easy!!! item not reviewed by moderator and published
Yum. Other reviewers pointed out two potential errors in this recipe - the quantity of peppers and white bean cook time. Cook time: Even though most sources recommend soaking and cooking white beans a lot longer than this recipe, it worked fine for me as written. Peppers: Some say Paula's cookbook calls for 1.5 peppers, not 1.5 cups. This seems plausible because I cooked it with 1.5 cups - 3 poblanos, 2 jalapenos - and it was HOT. Especially the night I made it - your forehead would sweat eating it! I'd recommend 1.5 fresh peppers or a small can of diced green chiles for mild tastes, and double that or more for spice lovers. 4 stars because, as some others said, this is definitely good but I expected a more complex taste with all the different spices in this recipe. It's also very.. white. Not a ton of eye appeal. item not reviewed by moderator and published
I made this recipe for a pot luck chili contest in our community and won FIRST PRIZE! The chili is very tasty! I followed the directions exactly!! Thanks for the awesome recipe!! item not reviewed by moderator and published
This was a hugh hit with the family, they polished it off! Since we are not butter users (I used oil instead of butter to sauté the garlic and onion, I substituted oil. I never thought I would ever make a Paula Dean recipe since we stay away from white flour, butter, and sugar. This was an awesome recipe, I will definitely make it again. item not reviewed by moderator and published
FANTASTIC RECIPE! I altered the recipe some and would not change anything that I did except that I wish that I had made more! I used left-over Thanksgiving turkey, 5 cups of homemade turkey stock, 3 cans of white beans, 2 (7.5-oz. cans of diced chilies, 1 tablespoon of garlic, 1 onion, 1/2 a poblano, 1/2 a jalepeno, and 1/2 a bunch of cilantro; I served it with white corn tortilla chips and a spicy red beer. It smelled wonderful while it was cooking and tasted even better--everybody loved it. Another reviewer suggested using less liquid if you use canned beans, which I agree with if you are looking for true chili consistency. We did not mind that it was a little soupy because the liquid was so tasty! Also, another reviewer mentioned that the video says to use 1 garlic clove, rather than 1 tbls, but I am glad that I used 1 tbls. Everybody agreed that the spice level was just right. This recipe is definitely one that I will keep and use again and again and again. item not reviewed by moderator and published
I just put everything together and sneaked a taste. I think it's great. I also think it's really nice that since there isn't any salt to speak of in the recipe, everyone can salt it as they would like. I wanted to add that I'm not a very good cook, and when it said 1 Tbsp minced garlic, I assumed it was the seasoning "minced garlic." I went to the recipe and watched the video and found that it was "garlic clove, minced." For people like me who aren't terribly cooking savvy, I have found this to be a problem. Just wanted to let you know. Thanks for the really good recipe! item not reviewed by moderator and published
Great recipe...easy and delicious. Using canned beans and rotisserie chicken will make IT SALTY......people. It is always best to make it from scratch even if it takes more time. Salt is always a preference and that is a giveme. item not reviewed by moderator and published
Very easy to make and my family loved it..had a great flavor..will for sure make again item not reviewed by moderator and published
This was the best soup! I used white canneloni beans also known as White Kidney Beans and canned chiles. The taste was fabulous. I did think it was a little salty but I added water to dilute it. I used a store bought rotisserie chicken to save time and added it to the beans. It only took about 30 minutes because everything was already prepared. Great recipe Paula! My guests loved it! item not reviewed by moderator and published
Made it today in my crock pot - cooked for about 8 hours or so and it was very good, but needed quite a bit of salt, which the recipe doesn't call for....will definitely make it again. item not reviewed by moderator and published
I think this dish had a nice flavor but a little salty. This is actually the first Paula recipe that I couldn't give a 5 star. I even went with the low sodium chicken stock and it was still salty. I probably will not cook this one again, but as always it was fun giving it a try: item not reviewed by moderator and published
Great soup/chili. I put it the crockpot for 10 hours. I left out the cilantro by accident. I don't think it made a difference. After 8 hours it was looking more soup like than chili. I spooned a cup of soup into my food processor to puree it. I poured that back into the chili. It gave it a little more body. As a garnish, I spooned a bit of cream cheese and a sprig of green onion. So delicious! item not reviewed by moderator and published
I tried this recipe. I soaked the beans over night to be sure they'd be ready the next day. I cooked the chilli for 5 hours and the beans were still firm!! I was in a chilli cook-off at work so by noon, I had to serve it. The flavor was awesome but I still can't understand why it would take so long for the navy beans to cook when I actually soaked them! Very dissappointing, I'll use canned beans next time. I will definitely try again, can't beat the flavor. item not reviewed by moderator and published
I make this recipe all the time for tailgating and work. I took the other users' advise and have used 2 cans of canneloni beans or great northern beans instead of soaking the dry beans.I only use a box of chicken stock instead of the 5 cups. It comes out great every time! It's a wonderful alternative to regular chilli and has great flavor. It's very hearty and the heat sneaks up on you for a nice kick! It's one of my husband's favorite dishes. item not reviewed by moderator and published
Delicious! However, if you use canned beans you do not need as much stock-3 cups will probably suffice. I just thickened with a roux. I also added chili powder because I prefer that flavor even in a white chili. I added avocado, lime squeeze and cilantro to my bowl at the end since my husband and kids don't care for those things. Easy to make and easy to make any substitutions and still taste wonderful! item not reviewed by moderator and published
I have fixed this many times and my family and I love it. I have tried many different versions but this one is the best. Simple and delicious! item not reviewed by moderator and published
I love this recipe...it is delicious as-is or you can flavor it up more (or less) ....it freezes well...so we eat it one day (or so) and then freeze individual servings to have later...it is very good for anyone watching their weight cuz the only fat is the butter and you can really minimize that and skim the cold chili if need be. item not reviewed by moderator and published
In response to Dernhelm916, table salt (NaCl) is neutral, not acidic nor basic. I cook rice in chicken stock (salted) or salted water all the time. I cook pasta in salted water all the time. There must have been something else going on there for your beans to not be cooking. I know my mom soaks her beans over night. Maybe that will help next time? item not reviewed by moderator and published
This white bean chili adapts well to a slow cooker. Excellent source of fiber and other nutrients. Replace the butter with a bit of olive oil to saute the vegetables before adding to the bean pot. I used ground turkey and, yes, chicken broth--low sodium. It tasted great and the grandkids liked it too, especially with crumbled corn chips on top. item not reviewed by moderator and published
The recipe needs to emphasize the chicken STOCK needs to be unsalted. I used chicken Broth, NOT The same thing. The salt in the broth prevents the beans from cooking. We were able to "save" it by adding a small amount of baking soda to it to neutralize the acidly, but then you need to stop the beans again or they go mushy. Several other recipes have canned tomatoes or tomato paste, by adding an acid back in, this will help to stop the the beans from over cooking. item not reviewed by moderator and published
Wonderful blend of flavors. The cook time for raw beans is way off. Raw beans, of any kind, must simmer a minimum of 4 hours to tenderize. Also at the end of the 4 hours the squeeze of 1 fresh lime is essential. item not reviewed by moderator and published
No variations with this one. It is perfectly delicious! item not reviewed by moderator and published
This is awesome. I went a step further since I had a whole chicken. I went ahead and boiled my chicken whole and at the same time made stock. I kept the breast meat to use to make chicken salad later and used the rest of the meat from the bird for the chili. When she say's a "pinch" of hot pepper flakes, pinch lightly or you'll have to do what I did and add more stock because of the heat. item not reviewed by moderator and published
The best, and first, white bean chili recipe that I have ever used. Very very satisfying, and it was the first time that I used dried beans. AWESOME item not reviewed by moderator and published
I followed this recipe and read the review from the person before me by judy. added some creamcheese to taste, and it tasted delicious!!! would definitely recommend adding cream cheese to this recipe. item not reviewed by moderator and published
I made this exactly by the recipe. It was delicious but I thought it needed a little more "white", so I added a block of cream cheese. DELICIOUS! That's just what it needed. This is definitely going to be in my "favorites"! item not reviewed by moderator and published
Awesome recipe! First try & my wife thought it was fantastic. I made a few modifications like added bacon & andouille sausage to give it a little more pizazz (plus I like those kinds of meats) & used a variety of white beans; great northern white beans, spanish white beans, cannellini beans, & pinto beans. I think the next time I will leave out the pinto beans because they were more orange or pinkish & took away from the white aspect of white chili. It was flavorful with them. Also I used canned beans & will use dry beans next time just because I like chili when it's reheated to make the spices & flavors meld together. Canned beans are a bit too soft (thinking texture). It wasn't too salty (in fact I thought it could use more salt) but it was a more peppery taste than a chili powder taste. We started sampling 30 minutes before the cook time was finished & couldn't get enough of it. By the time the cook time was done we were full. item not reviewed by moderator and published
I thought the cilantro overpowered everything else. item not reviewed by moderator and published
I have made this recipe many times since it first appeared in the magazine, and have loved it every single time. I've switched it up in the past, but the base recipe deserves 5 stars on its own! I usually add the whole bunch of cilantro, just bc I don't want to store it and forget about it. I serve this with sliced radishes, limes, sour cream and avocado as garnishes. item not reviewed by moderator and published
Really a very yummy recipe and nice way to use up chicken leftovers. I had roasted a whole chicken for another dinner. I picked off all the remaining meat and used the carcass to make a homemade stock. Uesd both the leftover chicken and stock in this recipe. I did cut the butter, didn't see a need to use 1/2 stick of butter to sautee some onions and garlic (used about 1/4 stick.) Also added a can of corn at the end which made a nice sweet contrast to the subtle spices in the dish. Overall, very yummy and super cost effective! Already thinking about the leftovers I have waiting in my lunch bag :) item not reviewed by moderator and published
In answer to one of the reviewers, I don't pre-cook the chicken. Also, a version of this recipe is in Paula's Lady & Son's Savannah Country Cookbook. In that recipe it lists 6 cups chicken stock, which is one additional cup of liquid and that may be why some reviewers said their chili was too thick. Also, in the L&SSCC it lists 1-1/2 green chilies, NOT cups as noted in this posted recipe. So I'm a bit confused on that one. I added 1 can of chopped chilies and it was fine. This is a good chili recipe for those who tire of beef & tomato chili. item not reviewed by moderator and published
Big pot of this on the stove. I soaked the beans over-night and boiled a whole chicken early this morning for the chicken and the stock. This tastes really good and is perfect for a cold snowy day! I don't care for beef chili and this is a great alternative. Yummy! item not reviewed by moderator and published
This may be a dumb question, but can someone please tell me whether the chicken should be cooked prior to adding it to the chili? Or should raw chicken be chopped up & added? item not reviewed by moderator and published
Delicious. Made with leftover turkey, canned navy and great northern beans and added a small can of diced jalapenos. Also used soup base and water instead of stock for a little more flavor. So easy and good. item not reviewed by moderator and published
I make this after Thanksgiving with leftover smoked turkey. The meat gives it a great flavor. I sometimes also add a spicy pepper or two for a kick. Everyone always loves it and scrapes the bottom of the pot looking for more! item not reviewed by moderator and published
Tastes great, but like others have said, either use canned beans or soak the dry beans overnight. item not reviewed by moderator and published
I have to say it again.... AWESOME!!!! item not reviewed by moderator and published
I LOVE YOU PAULA DEAN!!! this chili was just what I was looking for! I added a dollop of sour cream at serving.. everything else remained the same... served with sweet cornbread too. item not reviewed by moderator and published
I made this chili today for lunch and it is delicious! I love the flavor and the amount of spice is just right. I did not feel the need to cook the onions in a separate pan like the recipe said to do--I just threw everything in one pot and let it go to town. I also used a pound and a quarter of ground turkey instead of cut up chicken. It turned out great. I will definitely be making this again!!! item not reviewed by moderator and published
I lost my old white chili recipe and decided to try this one. Very good, even my kids devoured it. I may try it vegetarian next time like a previous poster did, that sounds just as yummy. item not reviewed by moderator and published
We just had a house-full of guests and this chili was a big hit! I highly recommend it for a cool summer night with corn on the cob. It has good heat and lots of flavor. item not reviewed by moderator and published
Ok Paula Deen, Have I got a challenge for you. I made this recipe vegetarian, and if there are any others out there like me searching to alter recipes, this is a great one. First, I just bought canned beans one Navy and one Cantonelli and added two cups of Vegetable Broth and boiled Then, Diced two jalapenos and 3/4 C. Onion and 2 cloves garlic then sauteed for 5 mins with 1/2 stick butter as recommended. Skipped chicken totally and instead of adding 1Tbsp only added 1 Tsp. of each seasoning, with an extra pinch of red pepper flakes and some salt. Then I let it boil and simmer out until I found it partially between a soup and a chili. While that was going, I was using the pan from the veggies to cook up some Facon, (my fave. is MorningStar), untill well done & crumbled up for later use! When the soup/chili was done I served some out and did a dallop (realistically two, for all you sour cream lovers) and added the facon'bits and it was DELISH! Even my picky boyfriend loved it! item not reviewed by moderator and published
This white bean chili recipe is the ballz! Mine turned out really well yesterday after I made a few minor tweaks to Paula's recipe. First, I added a small diced tomato from the garden -- mainly for color. Second, instead of just adding green peppers, I added two small diced jalapenos. Third -- and perhaps most importantly -- I substituted a small amound of fried bacon for a portion of the ground chicken. It all turned out great! item not reviewed by moderator and published
I made this at last years chili cookoff for a fundraising function. It won 2nd place. This year I found out that it may have been that two of the judges rated one of their own chilis as highest. Long story short, the chili would have won 1st place! item not reviewed by moderator and published
This is by far the best white bean chili recipe I have ever had . Thanks Paula item not reviewed by moderator and published
Made this hoping I would love it...and I was disappointed. I did leave out the onion as my husband does not care for it, but I can't imagine it makes or breaks the dish. I ended up needing more liquid as the beans soaked up the 5 cups within 40 mins or so. I didn't end up cooking it much more than an hour either as i was running out of extra broth to add to it (without making another trip to the store). All in all, not sure if I will make this again. Maybe im just spoiled by my regular chili receipe? item not reviewed by moderator and published
This was a very flavorful healthy soup and you could cut down the butter in half with it still tasting great. I agree the flavor is enhanced the next day. item not reviewed by moderator and published
I thought this was very very good. I can't wait to make it again! I had to make it without the cilantro becasue neither one of the stores, in my small town, had any to buy. But it was quite easy to make and it was very tasty. item not reviewed by moderator and published
I used poblano peppers instead. (boy am I glad I did) and added an extra cup of a good chicken stock as others suggested. Topped with New York Extra Shap Cheddar Cheese. Would not have been as good I don't think tho without the cheese. item not reviewed by moderator and published
this is hearty dish, cheap to make, but defintiely not boring - good flavor. It comes out more like a 'chicken n' bean' main dish rather than a chili - not a lot of liquid or broth at all. Very thick. We liked a little queso fresco crumbled up or a little dollop of sour cream on it for garnish. item not reviewed by moderator and published
Chili has always been a main stay at my Super Bowl Parties. I am definitely going to make this as my contribution to our feast! http://www.signupgenius.com/lifestyle/super-bowl-party item not reviewed by moderator and published
I make this recipe all the time and it's the most requested Chili recipe in my family. I made it for our Super Bowl Party last year and by popular demand I am making it again this year. So as to have one white and one red chili on party day, I also make Tyler Florence's All Day Pork Loin Chili. Both are always a hit. Make the day before and reheat for true melded flavors. Yum! item not reviewed by moderator and published
I made this last night and can I just say "OH MY!" This was absolutely delicious! My husband and I are not big chili fans, but this one sounded good and turned out great! I also added canned white beans and cut my time in half and grilled the chicken first then shredded it. . . it was fantastic! Will for sure make this again. item not reviewed by moderator and published
I shared this recipe with everyone I know because it was so delicious. I found this recipe and have made it three times already. I did realize after the first batch that it was a good idea to go easy on the chiles, I use just less than a full chili chopped fresh. When i saute my onions and chiles i add the chicken all chopped up and added salt and pepper. When my chicken was cooked through I added flour slowly until it soaked up all the butter and let it all brown evenly in the skillet for a minute or two then I added that combination to the broth and continued the recipe as follows. I also used canned navy beans instead of preparing my own. My cook time after combining all ingredients was more like 45 minutes instead of an hour and a half. item not reviewed by moderator and published
I loved Paula's Cinnamon Rolls and Baked French Toast recipes and so I thought she would be good on this. From the ingredient list it seemed like the chili would have a lot of flavor. Once made, it was totally flavorless the first day, the second day it was better, but it still sorely misses some salt, some fat, and needs more umami. Which is weird right, because its not like PD to normally be shy with the fat... I might try making it again using a chicken sausage instead of chicken, add more salt and double all the spices. It did look quite pretty though. I used 1 bell pepper, 1 poblano pepper, 1 jalepeno pepper (without seeds) and a red bell pepper, so there were some nice colors and a very quiet heat but that was really the only flavor in the dish. I read the other reviews saying that it was soupy and I did not find this to be the case, although I did find that the cook time was much longer than noted in order to achieve the correct consistency. Otherwise I followed the recipe to the letter. Maybe its the chicken stock I used? I used Pacific Organic chicken stock instead of Swanson. Maybe Swanson has a lot more salt or something? I don't know. It wasn't bad though, just nothing to write home about. item not reviewed by moderator and published
This was a nice clean flavored chile. I definitely agree with soaking beans longer. I soaked my all morning and beans probably could have just soaked overnight and been fine. I had to add a can of cream chicken soup because it got a little to dry and 1 can and 1/2 of water, but also it was in the pot longer than 2 hours and more like 3. I wanted the beans to be softer. I just used a the small can of green chiles, which worked great. I like this recipe because flavors did not get lost in a thick sauce. Thanks Paula dean! item not reviewed by moderator and published
This recipe calls for '1 1/2 cups' chopped green chilis, but Paula Dean's recipe in 'the Lady & Sons Savanah...' cookbook calls for '1 1/2 green chilis'. I used 1 1/2 cups of canned chilis and it was way to spicy for our taste. 1 1/2 chilis would be much more appropriate. item not reviewed by moderator and published
My kids don't like chili, and they even think b-b-q sauce is spicy, so I left out the red pepper and told them it was white bean chicken soup (they like chicken noodle soup). I served it with Fritos, and they both liked it. My son (4 years old) told us that he wanted it tomorrow night. It was very easy to make and it tasted great. Not many meals get approval from all three (husband is like another kid!) children, and it actually had flavor, which was a great treat for me! item not reviewed by moderator and published
This is a very tasty chili. I used canned beans and it still turned out excellent. I believe the key is the fresh cilantro. It adds a great flavor! item not reviewed by moderator and published
I HAVE BEEN LOOKING FOR THIS ! GOING TO MAKE IT TONIGHT FOR DINNER,WILL LET YOU KNOW HOW IT COMES OUT. item not reviewed by moderator and published
This had become a regular recipe in our house. My husband loves chili, so I am always looking for new variations. This is so good and healthy, too. I use two cans of cannellini beans instead of dried ones. I also don't put in quite all of the green chiles, since I don't like things too spicy. It is also great the next day! item not reviewed by moderator and published
I registered today just so I could review this recipe. I've been searching for a white bean chicken chili recipe for a while and am happy to say the search is over! This recipe turned out incredibly! I did do a few things differently - I used canned "Great Northern" beans which didn't need to be soaked. I also cooked the chicken before adding it to the soup. These two changes cut down on the cooking time drastically. Basically I was just heating it up and boiling down the broth - it was ready in about 30-45 minutes including prep time. I also had no chilis so just added more red pepper flakes. This recipe was a different twist on regular chili and had a perfect spicy kick. My partner and I loved it and will definitely be adding it to our staple recipes. item not reviewed by moderator and published
I served this on Halloween and everyone loved it!!! It's very taste and easy to prepare in a crockpot. item not reviewed by moderator and published
Excellent and different. I agree with the other reviews-soak your beans longer than 2 hours, I would double that. While I tasted the recipe at 20 minutes to go in cooking time, it was good, but it did need some thickening. I added 1 block of Monterey Jack Cheese at the end and a 1/4 cream. It gave it a silky smooth finish. Let it sit for an hour. I just came back to it after we finished and it tastes even better, the flavors had a chance to really bind and it is just great! Thanks Paula! item not reviewed by moderator and published
I must have done something wrong on this one. My friend made it and everyone was raving about how good it was. I made it and I didn't like it. The consistency was like chili, but the beans seemed mushy. I followed the recipe exactly so I'm not sure what went wrong? item not reviewed by moderator and published
Well, it is summer here but I decided to try this anyway. It is pretty good, but needed some tweeking. It definitely calls for some salt and I added a 28 oz. can of stewed tomatoes, which added flavor but also made the appearance more appealing. I cooked it on low for at least a couple of hours and added cheddar cheese on the top before serving. item not reviewed by moderator and published
Ya know Very, there is a huge difference between the cooking styles of Bobby Flay and Paula Deen. If you want spicy, southwestern chili then why are you looking at Paula Deen recipes? This is obviously a southern version. From reading your email sounds like you are auditionling for your own show. Maybe you should go to manners class first. I dont really care for rude people. I found this recipe to be very good just as written. My entire family enjoyed it. I will definitely make it again. item not reviewed by moderator and published
Make Bobby Flay's salsa verde from his chicken enchilada recipe. Put half of it in this recipe while leaving out everything but the chicken, beans and chicken broth. Cook over low heat for 3 hours stirring occasionally. There is no way beans, even soaked overnight which they should be, are going to cook down enough in 1 1/2 hours. The times for some of these recipes are ridiculous! Freeze the remaining salsa verde. To use up the remain salsa in the future, throw it in with 3 boneless, skinless chicken breasts and two cups of chicken broth. Cook all day in a crock pot. At the end, make a roux of 2 tablespoons of flour and 2 tablespoons vegetable oil. Get the roux fairly brown. Mix in and let the mixture thicken up. Serve as a enchilada on whole grain tostadas with cheddar or Monterey Jack cheese inside and on top. Heat in a microwave to melt the cheese, garnish with sour cream. Paula Deens chili might be good for an old folks home, but some of us want some flavor! item not reviewed by moderator and published
The only thing I did differently from Paula's original recipe was that I had a leftover chicken carcass from roasting it on my outdoor grill. I made a beer butt chicken and smoked it with hickory chips. I boiled the carcass a couple of days later and used the chicken and chicken broth from this instead of white chicken breast. I think it makes the soup taste heartier. This was only my first time. Next time, I will use a little less pepper as I felt it was a little too peppery for my liking. Other than that, this is a very tasty recipe!! item not reviewed by moderator and published
What a great chili. I have made this 3 times so far. It's so much better then the usual red chili recipes and healthier item not reviewed by moderator and published
This is a great chili recipe. I have made it several times and one added flavor kick is to grill the chicken first then chop and add it. item not reviewed by moderator and published
I read the reviews before I made this recipe. I used the canned beans because I wanted something fast and easy - cooked the whole thing in 30 minutes. I expected it to be soupy, which is fine because I served it over some left over brown rice. Added extra crushed red pepper so it had plenty of kick. Can't wait to try the original recipe when I have the time to devote. Great aroma and very flavorful - YUM! item not reviewed by moderator and published
I also 'smashed the beans' beforeputting in the pot because we don't like the 'whole bean' in foods, and it came out nice and thick... instead of soupy like others have cooked it. item not reviewed by moderator and published
I think your beans might have been old? If so they can take forever to cook. I've learned from hard experience to never mix beans w/different expiry dates on the pkg. item not reviewed by moderator and published

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