White Bean Chili

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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. ;-

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Great tasting chili that is easy to make.

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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!

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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. :

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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!

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This was delicious, made it in the crockpot, used olive oil not butter and just a teaspoon, no cilantro either. Easy and tasty!

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This was so good, but very hot. Less peppers next time

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Very Good went over great

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So good, so easy!!!

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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.