I came up with my version of white chili by reading three different recipes and combining the ingredients I liked. Everyone from my 2-year-old grandson to my 83-year-old mother is a fan. It's even placed in some recipe contests—one of these days, I just may bring home the blue ribbon. —Julie White, Yacolt, Washington
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are great rolled in tortillas and reheated, too. It's so comforting to have a pot simmering when cold Kansas winds are blowing.
This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. “If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos,” she adds.
For a simple, speedy recipe, this chili has the rich flavor of one that has simmered a lot longer. Set on the table in the unique heart-shaped bread bowl, it's an especially "hearty" main dish. —Kay Curtis, Guthrie, Oklahoma
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well!
-Debbie Cosford, Bayfield, Ontario
Seven ingredients makes this mild version of a Southwestern chicken chili. I like to add a dash of hot sauce and some sour cream on top, and serve it with tortilla chips. It's a great alternative to traditional chili.—mamesmom, Taste of Home Online Community
I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.—Rob Via, Charlotte, North Carolina
Charlotte, North Carolina