(67)

White Chili II

Flecks of jalapeno and red and yellow bell peppers accent this hot, zesty chicken and white bean chili. Not for the timid.
Reviews (67)
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11/18/2010
Reviewed By: Allen Kozlowski
Loved it. I made a few modifications. I smoked 2 whole chickens to give the chili a nice smoky richness. I increased the cumin to a full teaspoon. I utilized red, orange, and yellow peppers for color and added a can of cannellini beans in addition to one can of great northern. Even better the second day after the flavors have had a chance to meld. Topped it with tortilla chips and shredded cheddar. I will make this recipe for the rest of my life.
11/08/2010
Reviewed By: kja
I renamed it Hot Chicken Chili...I'm the 2nd person on here that won a church chili cookoff with this recipe! That's why I selected it in the first place. I doubled the recipe and ended up only using 5 jalepenos (doubling called for 8) and there was still plenty of kick!
10/23/2010
Reviewed By: SCHERRY21
This was very good. Easy to prepare i made it again today and even with the 4 jalapeno's it was not overly spicy. I splashed a little Frank's Red Hot sauce "chili lime" flavor and grated asiago cheese on top and crunched up some tortilla chips and it was perfect.
10/19/2010
Reviewed By: DarkAngel
Four and a half stars because I needed to tweak some things to get it just right. I used 3 cups of chicken stock for this, or it would have been too thick. I used 1 1/2 tsp ground cumin and added 1/2 tsp cayenne pepper as well as 1/2 tsp crushed red pepper flakes. This may sound like a lot, but I cut back the jalapenos to two and kept the seeds (easier to change and add to the hotness once the dish was almost done rather than upfront with the jalapenos). I also added a green bell pepper as well as a small chopped yellow onion (in addition to the green onion). One of the biggest things, however, was that I ended up picking out the chicken chunks and shredding them to help the chicken pick up more flavor; otherwise the pieces were tasting rather bland. Served with shredded cheddar on top - really good! Thanks for the recipe.
10/13/2010
Reviewed By: bookwyrm
This is a great recipe. I did make a few changes, though. I used one can of cannellini beans instead of a second can of great northern beans, just for variety. I also decided to drain the beans instead of add the liquid, and I'm glad I did. We like a thicker chili, and the chicken broth and flour base was just enough for us. The spice combination was perfect, but I upped the amount on all the spices because we like it spicy. I also added oregano and some cayenne pepper as well, and tossed in some fresh cilantro at the end. Because we like it spicy, I substituted one of the bell peppers for a New Mexico chile and two of the jalapenos with habaneros. To really set it off, squeeze some lime juice over each serving - trust me on this.
10/13/2010
Reviewed By: Muffin Mans wife
really yummy! Easy to make.....thanks!
10/11/2010
Reviewed By: dbray
Made stove top. Used only 2 jalapenos, forgot the ginger and drained the beans before I realized I shouldn't have. Substituted corn and a small zucchini for the yellow bell pepper. No need for flour or butter since I wanted a brothy, thinner soup. Sauted everything in olive oil. I think this is a no fail recipe and can easily be customized to your taste. Served with sliced avocado on top, rounding out the meal with a tomato salad and warm corn muffins drizzled with honey.
09/10/2010
Reviewed By: kdawg1777
this was awesome!!!
08/17/2010
Reviewed By: Lori
I took this to a chili cook-off at church and won 1st place. I added roasted, peeled and chopped long green chili also.
07/19/2010
Reviewed By: Tycha
this has become one of my families all time favs on a cold day..... YUMMY
07/06/2010
Reviewed By: Alexmluc
I love this recipe and my boyfriend requests it all the time. So easy and fast for chili. The changes I make is using more chicken since we're big poultry fans and less butter as it is great with only half a tablespoon or so and so much healthier. We also usually use white or yellow onion in place of the green onions since that's what tends to be in the house. Two thumbs up!
04/19/2010
Reviewed By: EJ
I love that this dish is super healthy. I always go crazy with spices and even though I did (of course) change little things, this chili was delicious.
03/03/2010
Reviewed By: Peggy
Very Good
02/11/2010
Reviewed By: belle4397
This is really good! I almost never make anything from this website as per the original instructions (I normally tweak it based on the reviews) but I made this exactly as it said in the instructions and it turned out great! I don't like things super spicy, but I do like some hotness to it, and 4 seedless jalapenos were just right. If you like things really hot, you'll want to add something extra though. I like to serve white chili over fritos (that's how it was served to me the first time I ever had it, and I liked it so much that I have always done it that way!) and I also added some cheese on top (a slice of pepperjack and some shredded cheddar).
01/19/2010
Reviewed By: babynurse54
I added orange bell pepper to my recipe and fresh cilanto. Very good!
01/06/2010
Reviewed By: WNC Mom
Would not suggest this in the slow cooker as mentioned in the caption. It was just so-so that way. I imagine it is much better when done as read, to keep some substance to the bell peppers. I like my vegetables to have more crunch than just mush. Also, I used dried beans that I'd soaked overnight which I'd probably do again just because of the savings. I like a lot of beans. I used a few different kinds (great northern, navy, and garbanzo).
01/05/2010
Reviewed By: GOLFBHARD
I add 1/4 tsp of ground clove, 1/2 tsp sweet basil, and 1/2 tsp oregano. My recipe is just like this with no butter or oil or flour. I make in crock pot. I also use a 48 oz northern beans. Pretty much the same recipe...but, try the extra spices...and I am not stingy with the cummin..I use 1 tsp.
10/19/2009
Reviewed By: lyndawithay
I have now used this same recipe for years at our church chili festivals. It is always the requested "White Chili" of choice. Thank you for bringing this recipe to our family and countless others!
09/11/2009
Reviewed By: Summer
This recipe was DELICIOUS!!! My husband and my 9 year old picky daughter loved it!
08/18/2009
Reviewed By: T-Rock
This was an excellent recipe! I also added one can of yellow corn. The only problem was that I spent the entire night nursing burns on my fingers from chopping jalapenos. Make sure you wear gloves when chopping those jalapenos!
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