ADVERTISEMENT
- Real Recipes from Real People -

I love White Bean and Chicken Chili!!

Misc.

I love to cook White bean and chicken chili!! It's so low in fat and so goood!! I add cumin, rotel and chili powder to give it a kick!! The rain has finally stopped here--Hope you all dry out soon!!
Jill



MsgID: 081752
Shared by: Jill/TX
In reply to: Julie, great minds and all that stuff, m...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Almond Filled Coffee Cake
  • ALMOND FILLED COFFEE CAKE 7 egg yolks Grated peel of half lemon 9 oz. ground almonds 7 egg whites 3 oz. sugar 5 tbsp. cherry marmalade 1/2 recipe of vanilla pudding for pie filling 5 oz. butter, softened 3 tsp. inst...
  • Albondigas Soup
  • ALBONDIGAS SOUP 1 pound ground beef 1/4 cup long grain rice, uncooked 1 egg 1 tablespoon chopped fresh cilantro 1 teaspoon seasoned salt 1/4 cup ice water 2 cans (14 1/2 ounces each) chicken broth 1 can (14 1/2 ounce...
  • Donut Wizard recipe for Plain Donuts
  • You might try this recipe for the donut master. DONUT WIZARD PLAIN DONUTS 2 eggs 1 cup sugar 1 1/4 cups milk 5 tablespoons vegetable oil 1/4 teaspoon vanilla 2 cups all-purpose flour 4 teaspoons double-acting baking...
  • KFC Coleslaw
  • I just tried the a diet version of this receipe using sugar substitute, light mayo, fat free yogart, with great success! My craving for KFC Coleslaw is satisfied!...
  • Homemade Goldfish Crackers (vegan)
  • HOMEMADE GOLDFISH CRACKERS "One fish, two fish, kids love these all-natural homemade Goldfish. If we're being honest, adults love them, too. Am I right? I've made these for eight-year-olds and eighty-year-olds, and th...
ADVERTISEMENT
  • Noodles with Bread Crumbs
  • NOODLES WITH BREAD CRUMBS "Pasta or noodles served with oil and bread crumbs is as traditional in Italy as pasta sauce with garlic. In some regions of Italy, bread for crumbs is toasted, then grated. In other regions,...
  • Chicken Kitchen Mustard N Curry Sauce - My best attempt
  • I, like many of you, left Miami years ago and crave this Chicken Kitchen sauce. So I made it tonight with Dijon mustard and miracle whip (which is all I had). I think it needs to be about 3 parts mayo to one part mus...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • I love White Bean and Chicken Chili!!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!