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Sharsh's White Bean Chicken Chili Recipe

Sharsh's White Bean Chicken Chili

Recipe courtesy Jim Fox

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on October 29, 2009

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    I made this recipe for a work potluck and it was a total hit. The heat level was fantastic, unless you dont like it hot. My pablanos were warm, never needed to add the jalepenos. I will made it again and again, a very nice change from the heavy tomato sauce of regular chili.

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  • on March 08, 2009

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    This is the best white bean chili that I have cooked; the heat from the poblano peppers and the texture from the tomatillos makes for a great combination.

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  • on February 22, 2009

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    I have made this chili twice. The first time I made it, the poblano peppers were quite warm, the second time they had a much milder flavor. Both times my family really enjoyed it. I did add more chicken and used one can of beans. I plan on making it a regularly.

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  • on February 16, 2009

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    I made this recipe this weekend and altered a few things, like adding more chicken, 2 cups more chicken stock, vary the heat with 6 pablanos and 2 jalapenos and i thought it came out good. Also, something that every chili has as a must add topper is a scoop of sour cream. Would defin make it again with the mutli levels of flavor this chili has going on.

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  • on February 08, 2009

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    It took a bit of time to make but turned out great. A great mix of flavors.

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  • on February 06, 2009

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    I made this yesterday and shared it w/my friends. It was a big success! You could definetely taste all the different vegetables in it. I will definetely keep this recipe.

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  • on January 31, 2009

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    While I found the amount of heat in this dish just right, the flavor was a bit bland. I doctored it up by adding cumin, more chili powder, and paprika. Also, the amount of liquid was a bit too much for the amount of chicken and beans. It turned out to be more of a soup, so I added more chicken and beans at the end to balance the ratio of liquid to solid. It was also a bit too runny for my taste, so I added some masa to thicken it a bit. After putting it in bowls to serve, I topped it with a dollop of sour cream and some crumbled tortilla chips. With all the changes, it was quite good.

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  • on January 31, 2009

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    This is incredible, but what I find so incredible that the creator of this recipe was able to pull this off in a hour competition - my hat is off to you sir! But, I loved this recipe so much! The combo of the roasted peppers and the tomatillos are so delicious. I used dried beans because I am going to freeze the chili and I believe the dried beans just hold up better in the freezer than can ones. Thanks for an unbelievable recipe.

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  • on January 29, 2009

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    I made this chili for a Chili Cook-off at work on Fri Jan 30. This has an incredible mix of flavors. I added a red bell pepper for color, fresh mushrooms and white corn.

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  • on January 29, 2009

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    Made this yesterday. A little time consuming; however, the flavor and heat level were wonderful. Will repeat this one!!

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