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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 6, 2009
I probably won't make this again. This was bland when following the recipe as stated. I had to add more chili powder, red pepper flakes, rosemary, and an extra dash of salt. It still remained just ok although it did improve some when left overnight. Very easy dish to assemble though.
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Reviewer:

Betty Crocker
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Photo by Amy M
Reviewed: Jan. 4, 2009
Great low-fat recipe. I followed recipe as stated and added a 28 ounce can of diced tomatoes and green chilies to juice it up a bit as it looked dry.
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Amy M
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 27, 2008
It wasn't the best but it was good!
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PIXIEGINI
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 22, 2008
So easy, so yummy!
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foodyum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 14, 2008
This is delicious. I've served it at football parties with corn chips and shredded cheddar cheese. Thank you for the recipe!
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JKUHL
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 11, 2008
The flavor is great but the "chili" concept is hard to understand because there is not much liquid in it. I read some reviews; but many of them don't talk about what they added to actually make it chili. 1 cup of salsa does not make enough liquid for 8 servings of chili. I have made it twice and served in on brown rice both times. It is very good but would prefer more liquid. Maybe next time I will add some tomatoes and some chicken broth. Any other ideas?
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Reviewer:

Allison S.
Cooking Level: Intermediate
Home Town: Houston, Texas, USA
Living In: Pearland, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 9, 2008
Great chili. Very hearty and satisfying. Didn't give it five stars because I thought it was a little bland. Next time I'll add more spices. Found that it was actually tastier the next day. Overall, a very good basic chili recipe.
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rainbowchip
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Cooking Level: Intermediate
Home Town: Newberg, Oregon, USA
Living In: Kaneohe, Hawaii, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 9, 2008
Great recipe to serve a couple nights in a row with cornbread or chips- easy!
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petitchou
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Cooking Level: Intermediate
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 9, 2008
This went over well at the in-law's but I didn't think it was anything like chili. I used shredded leftover turkey from thanksgiving and dumped everything in the slow cooker to sit until we were ready to eat. Everyone seemed to like it but it was more like soup than chili. I served cornbread and tortilla chips on the side and sour cream and shredded cheese for toppings. Maybe I'll try it again using chicken breast and following the recipe more closely to see if it comes out more hearty and chili-like.
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bandrs
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Cooking Level: Intermediate
Home Town: Lowry City, Missouri, USA
Living In: Kearney, Missouri, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 8, 2008
This recipe was just ok. We really didn't care for it and I won't make it again.
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Amy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 24, 2008
Would give 5 stars, but I never use store bought canned food so. . . . I added my own beans I soaked the night before. I cooked a chicken breast on the stove until almost done then followed the instructions. Added fresh corn that I had canned myself. Served with homemade corn tortillas. Flavor was really good.
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Reviewer:

IZECREEMER
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Cooking Level: Expert
Living In: Corning, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 13, 2008
I love this! I usually use fresh garlic instead of garlic powder. I also add chicken broth and use black and great northern beans. I put it in tortillas with enchillada sauce on top and bake for a bit. Wonderful!
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Laura
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 13, 2008
Love this recipe! I've made it twice, and each time I freeze half of the batch to use later. I omit the corn and use one can pinto beans (drained) and one can black beans (with their juice). I also add 1/4 t. cayenne pepper to add some spice and used 3 cloves chopped fresh garlic instead of the powder. I think next time around I might add a touch more cumin, also. Would be really thick to eat as a chili, so we served it with all the fixings for tacos/burritos. Yummy!
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Reviewer:

nurse_kati
Cooking Level: Intermediate
Living In: Phoenix, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2008
This is one of the best and easiest chili recipes. I doubled the recipe as we have lots of people eating here. I, like others, substituted black beans - a personal preference. I made enchiladas the first night then everyone just ate bowls of it. It got rave reviews! Will definitely be making this again.
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Suzanne
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 3, 2008
I was short on time so I boiled the chicken breasts, shredded them, then simmered everything in a pan on the stove top. I made burritos with the chili and some rice, topped them with grated cheese, then baked them in the oven til the cheese was melty. Turned out great. Husband especially liked them. Thanks!
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Caroline C
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 27, 2008
This turned out really, really good.
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Reviewer:

bmcdearis
Cooking Level: Expert
Home Town: Atlanta, Georgia, USA
Living In: Cumming, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 21, 2008
WONDERFUL!! I roasted the chicken thighs the night before to speed up the process. Everything went into the crock pot at the same time and let it cook on low for the entire day. I did add diced green chiles for a little more zip. I also added leftover enchilada sauce because it was on hand. What a differenc. This is definitely a keeper.
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