White Chili

Soaking dried beans softens them and helps to ensure even, thorough cooking. Once the beans come to a boil, skim off the foam that rises to the top and reduce the heat so the water is simmering. Slow cooking is essential because boiling the beans will cause their skins to split.
Average Customer Rating:
3.5 out of 5
3.5
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for White Chili
Review 1 for White Chili
2 out of 5
2 out of 5
March 21, 2016
Would You Recommend? No
0points
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Lacked Flavor
March 21, 2016
I was interested in this recipe because it had cloves, which is something that I've never quite seen before in chili, so I decided to give it a shot. Even with Monterrey Jack cheese and avocado, I found the dish to be fairly bland and the cloves to be a tad overpowering.
Review 2 for White Chili
5 out of 5
5 out of 5
,Shakopee
,MN
January 9, 2013
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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White Chili
January 9, 2013
I have been using (almost) the exact recipe (minus the coriander, but now I'll have to add it) since 1990. I found it in the San Jose Mercury News. Never a fan of dried beans, it looked intriguing and I tried it. AWESOME. Over the years, I have spiced it up by using fresh jalapenos which CAN often be pretty mild so I always try them to verify that they'll add the correct amt of heat.
I've served this frequently and have gotten rave reviews.