White-Bean Chili

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I made it this weekend and it turned out awesome. One of the previous reviews have mentioned that it was not thick enough like actual chili. So I mashed about 1/4 of the navy beans lightly with a fork before adding it to the pot which thickened my chili to my liking.

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I've never liked white chili. Way too bland, that is until now! I agree with HomeCookin1234, the collard green make the dish. My friend grows swiss chard, I think I'll try that next. The anaheim chili is a great idea, I'll try that too! I used jalapeno, and 1/4 dried scotch bonnet pepper. Gotta be careful with the scotch bonnet, These peppers are only for the really brave!
Think habenaro on a scortchin hot day!

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This chili is very, very good! The collard greens made the dish! I cut the recipe in half and it made enough for three good meals. My brother recommended substituting an anaheim chili and one jalepeno (without the seeds and ribs instead of the green chilis in a can that cost so much - I also used pinto beans. The jalepeno brought a little heat - the meal starts off with a mild spice - gets a medium rating through most of the dish - and then got "spicy" towards the end. Every last drop was gone when I finished that bowl. I looked forward to having leftovers - great job Paula!

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The taste is really delicious. I agree with the other reviewer that any kind of greens can be used (spinach, escarole. I like things spicy, so I used 1 whole onion, 4 garlic cloves, 1 seeded jalapeno, and a little lime juice. My only issue is that this recipe is more like a stew than a standard chili. Next time, I will use 3 cups of broth instead of 4. Mixing sour cream into the individual bowls of cooked chili also helps to thicken up the broth.

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This was amazing! I substituted half escarole and baby spinach for the recommended greens and it was still great! Will make again and again.

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Easy to make and good every time. I've made it several times and it is a crowd pleaser. My only complaint is there are never any leftovers!

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Subbed Northern beans for Navy ones I couldn't find them. Also used low sodium Sun Harvest brand broth - lowest sodium than other ones. It came out delish! We would definitely eat this again. Even meat-eater hubby loved this.

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I absolutely love it-it is different and I put in some pepper jack cheese in it and a splash of cream-but it is so great! Thanks Paula!

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Love it! I didn't have any collard greens so I put in some frozen okra.....which thickened the chili up. I had leftover chicken that I used and put it in the slow cooker. Definitely will make again.

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I used some low-fat roasted garlic chicken sausage I had on-hand instead of the chicken breast, but followed the rest of the recipe. It turned out great, and it's a great base to use for a variety of different meats (or even vegetarian.

Thanks Paula!