White-Bean Chili

Recipe courtesy Paula Deen for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

Recipe categories: Poultry, Chicken, Vegetables, Beans/Legumes,
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- Dish : Chili
- Who's Dining : For a Family

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ratings & reviews(67)

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Average Rating:

Total Reviews: 67

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By katrena31

Coppell, 83

on May 04, 2012
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Absolutely Awesome!!!! This dish was so good and will make it again next week and for the next pot luck. Followed the recipe and did not make any changes.

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By ekmaday

on February 24, 2012
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The BEST! I absolutely could eat this everyday and NEVER get tired of it. Everyone I serve this to at parties RAVES about it and asks for the recipe! :- THANK YOU, PAULA!!

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By sarahspigo

on February 01, 2012
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This is one of my favorites-it's so good in the summer and keeps really well. I use spinach instead of collard greens and sometimes add chickpeas. I definitely recommend adding diced tomatoes, yum!

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By lcfteach

on January 29, 2012
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I do not like greens at all, but this is the best chili I have ever eaten!!! My husband-a very picky eater-liked it too! I doubled the recipe the second time I made it so I could have it the next day as well.

Awesome!!!!

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By carolanne87

Au Sable Forks,

on January 25, 2012
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my son made this chili for us last night and it was spectacular! The only addition we used was a spoonful of sour cream on top of everyone's dish. Will definately make again (or at least hope my son does!!

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By s_tiggs_1959_82...

cartersville, GA

on January 22, 2012
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Although this was one of Paula's lighter recipes it was great! I did not have oregano so I used chili powder because I wanted it to have more of a chili taste. It held up good as a leftover for a few days.

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By cgorman

Hayden Lake, Idaho

on January 18, 2012
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Perfection!!! The only change was I used a different bean. It has the perfect amount of flavor & kick. We doubled the recipe & it was huge hit with our friends. I had to give out copies of the recipe. Thanks Paula for another great recipe.

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By edallan

Silver Spring, MD

on January 17, 2012
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I too found it quite easy to make and tasty, although the only way that this recipe would provide 10-15 servings would be if people were given only demitasse size servings. (I made basically a half-recipe and got only 2-1/2 servings -- I'm glad that I didn't have to share with anyone else! (This chili IS good! But as others have noted, it's not all that thick and is more of a stew.

Like others, I used kale instead of collard greens. Please note: If you use kale, you should discard the stems first. I didn't have any actual chiles, so I used ancho chili powder instead. For a half-recipe, I'd suggest at least a teaspoon and a half, even considering that you're likely using some red pepper flakes (more than a pinch. Next time, I'll probably toss in a bay leaf or two as well.

Note that for a half-recipe, preparation did take less than half an hour.

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By jayhef_808

austin, TX

on January 17, 2012
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This was delicious! I made it for my brother, who swears he doesn't like soups and stews (he believes white bean chili falls into this category and he went back for seconds and thirds. It did come out a little more soupy than I would normally expect for a chili, but it was so flavorful no one minded. I will definitely make it again.

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By xiolableu

atlanta, GA

on January 16, 2012
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Delicious! This was so simple to make and health. It has a bit of kick to it, too.

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