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My review
Chicken Chili I
Jennifer
"This is really great with chopped green onions and Monterey Jack cheese served on top."
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Ingredients
3 h 40 m servings 227 calsOriginal recipe yields 12 servings (12 cups)
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Directions
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Prep
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Cook
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Ready In
- Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.
- Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
Nutrition Facts
Per Serving: 227 calories; 3.1 g fat; 25.4 g carbohydrates; 24.6 g protein; 44 mg cholesterol; 446 mg sodium. Full nutrition
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
1/17/2001
Great recipe for chili. A nice change from the typical meat, bean and tomato variety. I'd recommend it to anyone.
Most helpful critical review
4/27/2000
This has potential to be really good, but I didn't think that the mixture of spices went very well together. I also enjoy chili with a tomato base much better.
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1/17/2001
Great recipe for chili. A nice change from the typical meat, bean and tomato variety. I'd recommend it to anyone.
1/4/2002
This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne, a little cilantro and coriander to the other ingredients spice wise. When adding the chick...
1/20/2007
LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster), We do not like extra spicy, so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili p...
7/26/2004
I soak the beans a couple of hours or overnight, then drain and proceed with the recipe as stated. Very Good.
6/10/2004
I like this recipe because of its fairly unusual use of navy beans. Nice change...
4/27/2000
This has potential to be really good, but I didn't think that the mixture of spices went very well together. I also enjoy chili with a tomato base much better.
12/4/2009
Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly, I used all the chicken broth called for, which normal...