THANKS FOR THE REVIEW BABSAWRITER!! I LOVE THIS KIND OF CHILI...MY HUSBAND AND I USED TO LOVE IT AT PANERA BREAD AND THEN THEY STOPPED MAKING IT AND SAID IT WAS SEASONAL, BUT IT NEVER RETURNED I WILL HAVE TO TRY THIS ONE, AND HOPE IT IS SIMILAR...PROBABLY NOT AS RICH BUT THAT'S OK. LOVE HAVING LEFT OVERS FOR OTHER MEALS, TOO. THANKS! TAKE CARE AND HAVE A GREAT WEEK! MARY
For supper tonight, I made the Slow-Cooker White Bean Chicken Chili (pg 172). It was a nice meal to make on a Sunday when I didn't want to do much more than relax for the afternoon. 2 out of the 3 people in my house found it very tasty--my dad didn't like it but he's picky as I said before. I thought it was very simple to make and quite delicious. It's the kind of meal that I know is going to taste better when it's reheated. I now have enough for 4 lunches this week. It said it would make 10 servings. We each ate 1 and a half servings which is quite filling.
Changes I made to the recipe: I didn't add the green chiles or cilantro since no one except me likes those. About an hour before serving when I tasted it, I thought it needed more spice so I added more chili powder and also some paprika. We did all add a little salt to it when we ate it (I wouldn't add salt to it when cooking because I think I've read that salt will make beans tough).
Thinking ahead: I'm wondering if using a can of the tomatoes with green chiles would be a good addition. I think next time, I'm going to make sure we have some shredded cheese to add to each serving and then will cut back on the serving sizes.
Edited by: BABSAWRITER at: 11/6/2011 (17:32)
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