White Bean Chili

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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.

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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

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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.

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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"!

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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.

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I thought the cilantro overpowered everything else.

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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.

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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 :

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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.

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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!