White-Bean Chili

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This was very yummy! I wish I had chopped the greens into smaller pieces. I also did not cook them as long as the recipe calls for - because they seem slimmy when they're overcooked to me. We'll have this again for sure!

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It's good... BUT - I use 4 cans of rinsed beans instead of the soak method to prevent firm beans and still stay within the desired cooking time. I skip the white pepper and throw in some chili powder and a full tsp of red pepper flakes instead to kick up the flavor a notch since the flavor came up a little flat on the first run.
Hearty meal, paired with the suggested cornbread and offered sour cream to guests - was a major hit!

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This is one of my favorite (and easy! recipes...great for game days because I can double or triple the recipe. I lalso love to throw in some corn for a bit more southwestern flavor and it is great with slices of cold avocado on top, as well as Lots of lime juice!
- Brett Christine Holaday

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I didn't change a thing and it is excellent! It's one of my husband's favorites. This recipe has now become one of our staples.

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Mine turned out more like a green chili but still delicious. I incorporated Ellie Krieger's recipe so I added 3 poblano peppers and used spinach instead of the mustard greens. I would advice adding your leafy greens at the end of the cooking process (which I thought to do but didn't. My spinach became too cooked and deteriorated into the chili. I also only used 2 cups of chicken broth because I didn't want a soup or stew. I juiced a lime into the bowls and really enjoyed the fresh taste it added. Overall, it was a nice change from my regular red, ground beef chili. I would make it again perhaps shredding the chicken instead of cubing it though.

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This recipe is pretty good and healthy. Can't ask for more than that :

I cut the recipe down by half, which wasn't too hard to do. If you're wondering how many cups in one quart is for the chicken stock (like me, it's 4 cups so if you're doing half of the recipe then you would need two cups. I did find it a bit "soupy" like the other reviews even when I cut back to a cup and a half. Next time I will add one cup of chicken broth or a half a can of more beans.

I did mix in some spinach with collard greens since I have never cooked with collard greens before. The garlic and lemon zest mixed in well.

A must try for healthy eating.

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Oh my goodness!!!! I thought adding extra spicey spices might make it too spicey, but golly!! It is wonderful!! I added a can of hot diced tomatoes also, and it is just so delicious! Depending on how large or small you make the servings, you might be able to make about 6 to 10 servings. I was hoping for 15!!! Delicious with my Chile Spiked Cornbread!! Yummy!!

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Easy to make and wonderful flavors. I shredded the chicken instead of dicing. Also used spinach instead of collard greens.

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Made this last night and loved it!!! added some chili powder for some extra spice.
Definitely does not make 10 - 15 servings...

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This was a delicious and flavor-packed recipe, although it was more of a soup than a chili. Very good with a little bit of sour cream on the side.