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My sister shared this chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.
Originally published as White Bean Chicken Chili in Taste of Home February/March 2008, p31
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Reviewed on Apr. 29, 2012 by cyd-lou
it turned out really good--i may have added to much broth but still really good
Reviewed on Feb. 05, 2012 by layla noel
I found this recipe to be lacking something, so I threw in a few extra things and it turned out pretty well. I used only 1/4 tsp oregano, instead of 4 garlic cloves I used garlic powder, I also added a handful of spinach, and some wild rice. I added a little of a seasoning blend, and added fresh ground pepper.
Reviewed on Jan. 16, 2012 by risej
Like the pervious reviews, I left the seeds in the jalapeno to turn up the heat (which really worked well). However, I agree with the review regarding flavor leakness. I will make the chili again but with a few changes to kick-up the flavor. I added more salt and pepper to taste, as well as lime juice (1 fresh). I perfer my chili thick, so I also thicken the chili. I added a mix of wide rice, as well. Yum. Next time I will add more beans and lime juice, and the wild rice.
Reviewed on Nov. 25, 2011 by amiemendenhall
SOOO good. I will for sure be doubling next time. It was very flavorful and it satisfied my guests!! Perfect for a cold day!
Reviewed on Nov. 25, 2011 by Linda Witt
The recipe just seemed to lack a little something. I will Tyrone more time but next time I'm roasting my peppers. It will probably intensify the flavor and it won't seem like it is not fully cooked.
Reviewed on Nov. 25, 2011 by Meggomyeggos
We make this recipe frequently. It's a classic and guests always love it. For a little more flavor, I leave the seeds in the jalepeno. I usually always double the recipe to feed six adults. We prefer the cannellini beans because they're larger and softer. We love to serve it with cheese, sour cream, and tortilla chips.
Reviewed on Nov. 16, 2011 by saralynnrusher
Amazing. Everyone at my small group asked me for the recipe.
Reviewed on Oct. 31, 2011 by ekatiakarpova
Wow, my husband told me that it is the best chili he had! I am very happy!
Reviewed on Oct. 20, 2011 by Kristin3
This one was a hit with my boyfriend and our kids. Everyone was asking for more. I think I'll double the recipe next time so we have enough to take to work for lunch.
Reviewed on Oct. 11, 2011 by Ashley Nichole
I've used this recipe a number of times and it is always a crowd pleaser. It is packed with protien and perfectly filling. I add 1 cup of cooked brown rice and 1 can of mexicorn (you can find it at most grocery stores, its a mix of corn and red and green bell peppers). I usually double the recipe because it is so popular and when I do, I like to sub out one of the cans of white kidney bean (left whole) with a can of red kidney beans for some more color. These modifications keep it healthy as well as add a little more hardiness to the dish. I will always have this one in my recipe box! LOVE IT!
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