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White Chicken Chili Recipe

White Chicken Chili Recipe

Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just enough zip. —Taste of Home Cooking School
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:10 servings


  • 1 pound boneless skinless chicken breasts, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cans (14 ounces each) chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons cayenne pepper
  • 3 cans (14-1/2 ounces each) great northern beans, drained, divided
  • 1 cup shredded Monterey Jack cheese
  • Sliced jalapeno pepper, optional


  • 1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
  • 2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  • 3. Top each serving with cheese and, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)

Recipe Note

Test Kitchen Tips

  • One of our staff's favorite time-saving tricks is using shredded rotisserie chicken. We save the bones to make homemade broth in the slow cooker.
  • Can't find great northern beans? Cannellini, navy and pinto all work well here.
  • If you don't have a potato masher, relax! Add all three cans of beans to the Dutch oven. Smush some of the beans against the sides of the pot with a ladle or wooden spoon until chili is slightly thickened.
  • Nutritional Facts

    1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein.

    Reviews for White Chicken Chili

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    goober3 User ID: 8933736 262032
    Reviewed Mar. 4, 2017

    "As this recipe was, I found it to be rather bland. Consequently the next time I made it, I cooked my own dry beans in chicken bouillion. I added garlic, oregano, basil, and pepper. With these additions it was a good recipe."

    Carol User ID: 9068798 260841
    Reviewed Feb. 5, 2017

    "Loved it. So delicious. I added a can of southwestern corn as well. Thanks for the recipe!"

    abby User ID: 9058306 260501
    Reviewed Jan. 29, 2017

    "Really great.... except... way too much cayenne... start with 1/2 tsp and go from there.

    I love the aspect of pureeing one can of the beans... made it less watery than other WBCC recipes I've made! CHEERS!!!"

    Appy_Girl User ID: 1132413 259502
    Reviewed Jan. 10, 2017

    "I'd like to join the other 5 star reviewers. Tasty healthy and oh so good. Real Winter Comfort food. I used turkey as that's what I had on hand and like another reviewer I too used the whole can of Mild Green Chilies. I also lost one can of Northern beans and used well rinsed and drained Black Beans and to finish off some Taco spice mix. I also topped it with some Southwestern Tortilla Strips as a garnish. A true Winner.

    Taste of home Volunteer Field Editor."

    No_Time_To_Cook User ID: 6334849 256159
    Reviewed Oct. 30, 2016

    "Really Good!!!! A little spicy as others said, but I don't think I would do any less because it had such good flavor. Only thing I did different, was I added the whole can (7 oz) of green chilies."

    jag777 User ID: 8943312 254743
    Reviewed Sep. 28, 2016

    "The recipe combines good flavors, but it was a bit too spicy for me (and I used only half of the cayenne, a big 42 oz. can of chicken broth, and an extra can of beans). In the end I had to add 2 cans of corn to bring the spice down to my liking. I also added a little corn starch to thicken it. I will make the recipe again, but the next time I will use only 1/2 teaspoon of cayenne!! And I will keep the corn as well. It adds a nice flavor."

    1Goodfoodlover User ID: 7773792 254568
    Reviewed Sep. 24, 2016

    "This is the first time I made chicken chili and it was delicious! I used 1 can of great northern beans and 2 cans of Bush's white chili beans with mild chili sauce. Then I only added 1/2 teaspoon of cayenne pepper. Otherwise I didn't change anything. This was a quick and easy recipe and very delicious."

    tigortweet User ID: 6916011 254093
    Reviewed Sep. 13, 2016

    "Very good! I reduced the cayenne to one top since my kids don't do spicy. I also did it in the crock pot, so I reduced the broth to one can and added a cup of frozen corn. Served with rice, cheese, and sour cream so delicious."

    Mollydod33 User ID: 8923883 253468
    Reviewed Aug. 31, 2016

    "I created an account just to review this recipe. I have made it 3 times now and my family loves it. It is a little spicy but we love spicy. Delicious and will continue making it!"

    macguz53 User ID: 8777427 250675
    Reviewed Jul. 20, 2016

    "Great chili recipe, lighter then regular chili."

    aug2295 User ID: 4631582 248333
    Reviewed May. 17, 2016 Edited May. 22, 2016

    "We loved this. I thought it had just enough heat. I would reduce the broth a bit next time since I like it a little thicker."

    64linda User ID: 5821386 245850
    Reviewed Mar. 23, 2016

    "It is a good recipe but I would cut the cayenne to 1/2 tsp. and less if you don't want it to hot.

    I also added a can of creamed corn. I used a 1/2 of tsp of cayenne and I felt it was still too hot so I added a tbsp of butter to mellow it out."

    lmtha17 User ID: 8710619 242350
    Reviewed Jan. 23, 2016

    "Great flavor! It is spicy. Next time may do a little less heat. Strongly recommend !"

    ssistrunk User ID: 8701748 241933
    Reviewed Jan. 17, 2016

    "This is an awesome recipe! Full of flavor and spice. I used it the first time I made white chicken chili and have been using it ever since. I once lost the recipe and searched for it for 2 hours because it's so good. My husband, coworkers and family love it! It's pretty spicy but we like spicy. I use 1 tsp. of garlic powder instead of minced garlic. I also add 1 tsp. of salt but honestly it's good with or without it.

    Also, I have not tried it with the cheese or jalepeno."

    Jra927 User ID: 8684586 240978
    Reviewed Jan. 3, 2016

    "This recipe was very easy to make. My husband and I enjoyed the chilli, but we both agreed it was a bit spicy, and he likes spicy food. I will definitely make this again."

    Shuggy12 User ID: 8679475 240559
    Reviewed Dec. 29, 2015

    "Hubby says Good!!"

    petrie911 User ID: 8640746 238325
    Reviewed Nov. 28, 2015

    "Yum! I've been searching for the perfect white chili recipe and this is it. I used 3 larger cans of great northern beans but basically followed the rest as written. Had to simmer for a long time to get it to the right thickness. Made a bit more that way and it worked great. Keeping this one."

    Canstacker User ID: 7489389 236130
    Reviewed Nov. 1, 2015

    "Flavour was good, maybe a little loose for me as I prefer a thicker chili. Great spice combination. I made a roux of butter, and flour then added 1/2 cup of mayo and 1/2 cup of chicken stock to make a white sauce. I thickened it up until it was very thick then whisked into the chili. Made it creamier and thicker."

    autio010 User ID: 8549055 233415
    Reviewed Sep. 25, 2015

    "Great recipe, I think it'll be the base recipe for any future white chicken chili I make.

    I kicked up the spices and flavor a bit, saut?ed about 6 cloves of crushed garlic, 4 seeded jalape?os and probably five stalks of chopped celery along with the chicken/onion. Also doubled the chicken and onion. I threw in a can of Rotel along with the green chiles. Used two cans mashed great northern beans and then put in a whole can each of the great northern and pinto beans, unmashed. I like things spicy so I had generous teaspoons of the cayenne. I was initially concerned with how spicy it might be but the seeded jalape?os were pretty mild after cooking down a bit.
    It did turn out a bit thin, though may have been my fault, I used a whole 48 oz container of broth. I threw some cornstarch in to help thicken it up a bit. I think in the future I might add another can of mashed beans, add a can of cream of chicken soup, or both.
    Great flavor, definitely a winner for me. Thank you!"

    Janettey User ID: 1271866 233159
    Reviewed Sep. 19, 2015

    "I just tied for first place in a chili cook-off with this recipe! The only changes I made were to use shredded chicken (dark and white meat) from a rotisserie chicken, use refined coconut oil in place of the olive oil, and I cut the cayenne by half a tsp. I am not a big chili fan, so I was looking for something different than a traditional chili recipe. This fit the bill perfectly, and apparently, others agree! Thank you for sharing this recipe."

    nightskystar User ID: 1034705 229137
    Reviewed Jul. 7, 2015

    "yummm...i am not one to change recipes before I try them the first time, but I have stomach problems so I made this without the chiles, cayenne and was DELICIOUS!! I did add about a tablespoon of regular (not hot) chili powder and some hungarian paprika with the chicken. garlic and onion and let it toast to bring out the flavor. So sorry to the person submitting this that I had to change it a little before trying it!!!"

    gunnerlund User ID: 8322046 224305
    Reviewed Apr. 6, 2015

    "Make this couple times per month. Added 14oz can of cleaned black beans and fresh cilantro."

    pwarrington User ID: 2191950 223793
    Reviewed Mar. 29, 2015

    "I cooked the northern beans the night before. It was fabulous! We had jalapeno hush puppies with it. Yum! Will certainly be a "go to" for our family."

    LEH User ID: 157457 221858
    Reviewed Mar. 2, 2015

    "I used ground turkey and added shredded taco cheese at end , yum!"

    denran111 User ID: 1624313 221807
    Reviewed Mar. 2, 2015


    drumsdaylilies User ID: 1925082 220259
    Reviewed Feb. 11, 2015

    "Love this recipe! easy to make and the flavor is awesome! My family loved it!"

    Crazo428 User ID: 8220706 218342
    Reviewed Jan. 19, 2015

    "Love this recipe!!! So easy, and one of our winter staples. The only things I change are:

    1. Use chicken thighs instead of breast for a much heartier flavor
    2. Cut back on the cayenne pepper because my husband can't take the heat. :)"

    tamkf3 User ID: 1370565 217450
    Reviewed Jan. 10, 2015

    "This was great. Did add a can of corn gave it some good flavor."

    AngieTapley User ID: 8185693 216114
    Reviewed Dec. 27, 2014

    "My cousin brought this to our family reunion and I ABSOLUTELY loved it!! We all's a nice change from traditional chili and now a family favorite!!"

    Adnankhan User ID: 8177984 215663
    Reviewed Dec. 23, 2014

    "This is pretty good delicious and yummy really i like most and even in my home also..i want you all can try this please"

    firemoongypsy User ID: 8130424 114452
    Reviewed Nov. 28, 2014

    "This is pretty good! I took the advice of another user and added salt-garlic salt to be exact- and let it simmer for an hour so the flavors had a chance to soak into the rotisserie chicken I used. I doubled the recipe and it seemed a bit soupy, but it was good. If you're making it for kids I recommend cutting back on the heat, but I made a special batch for my husband and I and threw in the diced jalape?os and added a little extra cayenne pepper. Nice and spicy!"

    traciesroka User ID: 8106641 180706
    Reviewed Nov. 17, 2014

    "My favorite chili recipe! Freezes well individual portions, too!"

    TheDix User ID: 607421 114278
    Reviewed Nov. 12, 2014

    "I couldn't find my usual White chicken chili recipe so tried this. I did not add the chiles, cut back on the cayenne pepper, and it was still plenty hot! Have located my usual recipe and will probably make it next time; I like the spice combination in it."

    bpowanda User ID: 8068726 183320
    Reviewed Nov. 2, 2014

    "easy recipe and delicious too! I cut it down with a guesstimate of measurements because it is just 2 of us. I also sprinkled some Wondra in as it was cooking to thicken it up a bit. Next time I will cut chicken into smaller chunks, mine were a bit large., and add a bit more green chiles. i was very pleased with the taste and look."

    bbelllarin User ID: 8055893 114395
    Reviewed Oct. 24, 2014

    "Always everyone's favorite."

    sheltrasam User ID: 8053896 181877
    Reviewed Oct. 23, 2014

    "This is pretty amazing... especially on a cold blustery night. I used whatever I had... three different beans : chickpeas, red kidney beans and cannelini (mashed up, hearty), and I used chicken thighs with skin and bone, and shredded it after for a deeper, richer taste. My family asked for me to make this a regular menu item! :D"

    rnchristy User ID: 3183387 168782
    Reviewed Sep. 30, 2014

    "I'm not a fan of onions, so left them out & added onion powder. I added some corn also. Delicious & very easy! Will definitely be making this again soon!"

    meljack67 User ID: 1082130 168781
    Reviewed Sep. 21, 2014

    "Great recipe and very easy to make. The only change I made was to add about 2 tsp salt. Will be making this again very soon!"

    lily08 User ID: 7800425 114393
    Reviewed Sep. 10, 2014

    "Very tasty and filling, loved with some corn bread on the side!"

    Elizastew User ID: 7674955 124513
    Reviewed Feb. 22, 2014

    "Love this chili! Have made this several times now, it's easy, very healthy, and DELICIOUS too! I like to make it thicker, so use 2 cans of the beans mashed and 2 whole. Highly recommend."

    [email protected] User ID: 6501613 114391
    Reviewed Jan. 16, 2014

    "Yum! This was a fantastic chili recipe! It was delicious with cornbread muffins!"

    julieharter User ID: 4310616 181876
    Reviewed Jan. 11, 2014

    "Great recipe!!"

    Cintka User ID: 2034224 144251
    Reviewed Oct. 22, 2013

    "This is one of the best White chicken chili recipes, I have made this for years and it is Excellent!!"

    VashtiV User ID: 4807542 166227
    Reviewed Oct. 18, 2013

    "Excellent! Never have left-overs..."

    4evrl8 User ID: 5789635 114277
    Reviewed Sep. 15, 2013

    "Love this recipe every bite seems to explode with flavor. I added a can of corn and reduced the cayenne a bit for the benefit of my kids and it still had plenty of "kick." Definitely a keeper!"

    sooperwife User ID: 2578044 210805
    Reviewed Apr. 4, 2013

    "Ok my Kindle does a few things without me! This is a keeper! I used rotisserie chicken and let it simmer for 1 hour!"

    sooperwife User ID: 2578044 105316
    Reviewed Apr. 4, 2013

    "LWhen our (120"

    MammaTracyinSTL User ID: 1055930 166208
    Reviewed Mar. 30, 2013

    "I followed DebLovesJoe's suggestion and added a can of cream of chicken soup. REALLY helped! I also added an additional can of beans and did NOT drain them because it helped thicken the chili. Finally, I omitted the green chiles and used only a scant tsp of cayenne. I did add a tsp of chipotle chili powder and a little more cumin. It was chili consistency and absolutely awesome! Thanks!!!!"

    12sophie User ID: 7185332 210804
    Reviewed Mar. 29, 2013


    Jandph User ID: 7189715 144250
    Reviewed Mar. 20, 2013

    "Taste great."

    carrieannie33 User ID: 7147536 183318
    Reviewed Feb. 22, 2013

    "It has been a Hit everytime I make this,,,great for parties!"

    porkpen User ID: 79330 164216
    Reviewed Feb. 3, 2013

    "I added cheese tortellini to it and there were no leftovers"

    lclendenin User ID: 4267712 114387
    Reviewed Feb. 2, 2013

    "We were hungry for chili, and tomato products spike by hubbies blood sugar; I was looking for an alternative. I was skeptical . . . our only complaint is that it wasn't thick enough! My son said, "Just add cornstarch; it thickens everything!" Going to try it again tomorrow for the Super Bowl."

    BamaBookwyrm User ID: 6994774 181562
    Reviewed Jan. 26, 2013

    "This is a go-to recipe in my house. I use rotisserie chicken or occasionally leftover turkey."

    mjstarrs User ID: 3508109 181863
    Reviewed Jan. 9, 2013

    "My family LOVES this recipe! I have to cut the spices in half because it is a bit much for us, but still worth it!"

    beann01 User ID: 5394290 183317
    Reviewed Jan. 1, 2013

    "I've made this several times now. This is a favorite at our house."

    DebLovesJoe User ID: 6933780 168780
    Reviewed Oct. 22, 2012

    "I substituted a can of cream of chicken soup for one of the cans of chicken broth and it had more of a chili consistency.I would use

    less cayenne next time, also."

    aleanak User ID: 692 124509
    Reviewed Oct. 1, 2012

    "Made a few minor changes. Made the chicken broth with cilantro. Only added a dash of cayenne pepper. Would also label as a soup instead of chili."

    tonibomp User ID: 4244640 183316
    Reviewed Sep. 25, 2012

    "very good- however i added a big can of green enchilada sauce and it gave it another layer of flavor!!"

    lefty11 User ID: 6163125 105311
    Reviewed Feb. 19, 2012

    "Fantastic! I love how the chicken cooks in the soup!"

    chocoloco User ID: 1876593 164215
    Reviewed Feb. 16, 2012

    "I was craving a tortilla soup, and this definatly isn't what I was craving:-( However my husband liked it and wants me to make it again."

    curlysue024 User ID: 2353502 181560
    Reviewed Feb. 10, 2012

    "I used 32 ounces of chicken broth and more chicken. I also added about 1/2 cup of water. The soup definitely had more liquid, but it tasted great. Next time, I will use less cayenne pepper. This soup is delicious!"

    Hannajo23 User ID: 6516719 183315
    Reviewed Feb. 8, 2012

    "I won a chili cook off with this recipe! I put in about 1/2 of the cayenne the recipe calls for. Great alternative to regular chili!"

    [email protected] User ID: 1131605 183312
    Reviewed Dec. 29, 2011

    "this did not turn out like a traditional chili. it was more like a soup. way too much broth."

    Kelly Seidel User ID: 5573888 185237
    Reviewed Oct. 27, 2011

    "Very good! Might only put 1 teaspoon of cayenne. The chicken was nice and tender! Never thought white beans could taste this good ;)"

    Bella's_Mom User ID: 5519407 124507
    Reviewed Sep. 14, 2011

    "A huge hit with everyone in my family, even the ones who aren't big chili fans. It is one of my fall and winter standbys."

    Grandmother Lesley User ID: 4637377 181812
    Reviewed Mar. 15, 2011

    "I have never made white chili in any form, so I made this and followed the directions to the "T" without adding any twist of mine to the recipe. We loved it! And I think I am going to cook my own white northern beans to make it next time and put in some frozen turkey breast I have left over from ??? So easy to make with the chopped raw chicken breasts and canned beans."

    joeychick User ID: 4388747 185236
    Reviewed Mar. 14, 2011

    "To make this super easy, either get a cooked rotisserie chicken from the deli, or buy a bag of frozen cooked chicken breast strips (that's what I did). Otherwise, I'd probably just fry up some chicken with the onions in the first step. 1.5 tsp of cayenne is way too much. I used somewhere between 0.25 and 0.5 tsp, and I thought that was a little spicy, and I like spicy. Everything else was great. This easy recipe is a keeper for a quick, filling meal."

    starmom5 User ID: 5533987 210803
    Reviewed Mar. 10, 2011

    "Great recipe, only thing I changed is the amount of cayenne pepper. I reduced it the first time I made, still spicy. I completely left out the cayenne pepper and still good. I like it a little spicy but my young kids don't like spicy food. Still very good without the spice. Much better than a brand name seasoning packet for white chicken chili. I think the secret to making it taste restaurant style is crushing a can of beans for the base. That really gives it flavor and more filling instead of being too soupy. I might even add an extra can of crushed beans next time to make it a little thicker."

    blue_eyes998 User ID: 5762850 166168
    Reviewed Mar. 8, 2011

    "This was good. I know I can't handle too much "zip" so I cut the cayenne to 1/2 tsp. and it was still a little too spicy, but I solved that by serving this with cheese and sour cream on top (yum!). I thought it still looked a little thin so I added creamed corn, which made a nice addition. I don't know what it was, but we felt like it was missing something to make it really stand out, so we might try another recipe next time we want white chili."

    heather_anne User ID: 4443135 181559
    Reviewed Mar. 7, 2011

    "When I went shopping for this recipe I did it off of memory. Therefore, I only got two cans of beans. So instead of mushing beans I put in a can of cream of chicken and a little rue with 7oz of green chilis (I didn't want the rest of the can to go to waste, plus in New Mexico we LOVE our chili :D ). Made alot for two people... Had lots of leftovers and lovin it!!!! DEFINAYELY will make it again!"

    marinersgal69 User ID: 5826429 105309
    Reviewed Feb. 28, 2011

    "I made this last night for dinner and froze half of it. I thought it was delicious. Never had a white bean chili before. I added a can of corn and uses an extra clove of garlic. I also added some dried Cilantro. I didn't have any Cayenne Pepper, so I added 2 shakes of red pepper flakes. Gave it just enough bite, but not too much. It's very filling. I'll definitely be making this again."

    MidwestMiddie User ID: 5552815 124505
    Reviewed Feb. 28, 2011

    "Forgot to mention - I did add the

    minced fresh garlic too.
    This is a really good recipe.
    Will make again."

    MidwestMiddie User ID: 5552815 185231
    Reviewed Feb. 28, 2011

    "Great Recipe.

    I prepared it using the Philadelphia
    Garlic Cooking Creme, which was suggested
    by another poster.
    I used my Crock Pot on low and the chili
    was done in 5 hours.
    Added some olive oil to the pot, uncooked
    diced onion, 2 cans of chopped green chilies,
    seasonings, 4 chopped, frozen & raw boneless
    skinless chicken breast halves, chicken broth,
    one can of the Northern Beans & one
    container of the Philly Cooking Creme.
    By adding the one can of Northern Beans
    at the beginning, I didn't need to mash them.
    About 30 minutes before eating, I added the
    last two cans of drained Northern Beans.
    We added shredded cheese and a dollop
    of sour cream to each bowl before serving.
    Note: chicken breast halves used - frozen,
    raw, individually packaged halves sold by
    a well known company. Guaranteed freshness
    and equal size. No problem cutting these
    into bite size pieces when frozen.
    The chicken in the chili was tender. Perfect."

    Brenda625 User ID: 5811551 124503
    Reviewed Feb. 27, 2011

    "sorry...i rated the wrong recipe. i didn't try this one. i tried the one called "white bean chicken chili".-- maybe i should have tried this one because i was not impressed with the other recipe anyway."

    Brenda625 User ID: 5811551 99645
    Reviewed Feb. 27, 2011

    "I made this recipe tonight. I was hoping for a thicker broth from the mashed beans but the longer it cooked the thinner it seemed to be. Maybe I am just not a huge fan of white chili. I left out the jalepenos because my kids were eating it. I just thought with all of the other spices and onions, garlic, salt and pepper it would have more of a flavor. It was fair but a bit bland. I will have to say that adding the sour cream and cheese did enhance the flavor but overall I thought it was not that great."

    oklahomachess User ID: 5336706 183287
    Reviewed Feb. 26, 2011

    "Very nice recipe. easy and very good. I added one tub of Philadelphia Cooking Cream (garlic style) (it is by the Philadelphia cream cheese at the grocery store)...that was a GREAT addition to this recipe!"

    SMQMC User ID: 1135775 114276
    Reviewed Feb. 25, 2011

    "This was a very good white chili recipe but I also reduced the cayenne pepper to start because of other reviews. I also thought I had a small can of green chilies in the cabinet but I didn't, so I left them out. Actually, it was a good thing, as the dish is a little spicy for my tastes and it may have been too much had I added those. I also used only 2 cans of great northern beans making this "soupier" than a thick chili. I only did that because I'm the only one here to cook for so I was afraid the recipe as-is would be too large. It came out really well, and I also added some fresh cilantro at the end of cooking. Very good!"

    silvrhwk User ID: 5129043 180704
    Reviewed Feb. 24, 2011

    "Surprisingly tasty! I used turkey instead of chicken, roasted garlic from a jar, reduced the cayenne down to 1/4 tsp, and added 1/4 tsp salt. Also added a bit of half and half to my serving after it was all done -- terrific!!! Can't wait to make this for my hubby."

    muoshoo User ID: 5277612 114275
    Reviewed Feb. 24, 2011

    "omg this recipe is so easy and making it on a snowy day...perfect! I feel like a real chef! :)"

    [email protected] User ID: 2061061 144248
    Reviewed Feb. 23, 2011

    "I haven't actually made this exact recipe, but have one very similar that came in an Ortega pamphlet from years ago that's called "chili Blanco". It has long replaced the typical red beef chili at my house. I do add about 1/2 cup of low fat sour cream at the end, and serve it with additional sour cream, shredded cheese, and verde sauce on the side. Love this dish!"

    giuffrida User ID: 2582807 164213
    Reviewed Feb. 23, 2011

    "I have been making this chili for yrs. Every time I bring it to our church chili contest everyone wants the recipe. I usually win something for it."

    JBEADLES User ID: 5795836 144247
    Reviewed Feb. 2, 2011


    jenluv37 User ID: 3627926 210802
    Reviewed Apr. 27, 2010

    "Good once I added a little salt. Too bland for me without it."

    dianalynn15174 User ID: 3220171 164181
    Reviewed Feb. 17, 2010

    "I have made this recipe twice and served it to friends and family. Everyone has loved it. I put a chopped jalapeno in with the onions and garlic, add a can of corn, and reduce the cayenne pepper just because I don't like a lot of spice."

    EXCITEABLE2U2 User ID: 4618273 114271
    Reviewed Jan. 30, 2010


    berumen User ID: 2492959 181558
    Reviewed Dec. 21, 2009

    "My family and i love this recipe so much it has replaced my husbands favorite beef chilli i make. Its very good with some fat free sour cream."

    nateforlife1 User ID: 1543682 99435
    Reviewed Oct. 31, 2009

    "Made this for a chili supper at church and everyone loved it!"

    Proudmama39 User ID: 2073357 98951
    Reviewed Oct. 10, 2009

    "I made this using my own pre-soaked white beans and served it at a luncheon. It got rave reviews. I've made it several times and my family loves it."

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