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White-Bean Chili Recipe

White-Bean Chili

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 11-20 of 74

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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • on January 15, 2012

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    This was an easy to prepare, healthy meal that was very tasty. I didn't have all of the ingredients on hand and substituted spinach (add the spinach right before serving for the collards and rotel tomatoes(drained and a can of salsa verde for the chilies--we like spicy food so this helped kick it up a notch. If you use the amount of chicken broth in the recipe it will be more soupy. One can either use less broth or add the liquid from the beans to help thicken it.

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  • on January 15, 2012

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    Really good, healthy, and tasty. I am going to make it without the chicken this time for a veggie style meal.

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  • on January 13, 2012

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    This has become a staple at our house that we make almost every week. It is good reheated, healthy, and tasty.
    The first time it was a little spicy for us so now we leave out the red pepper and only use 1 teaspoon of cumin.

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