Good basic recipe but I made changes due to what I had on hand. Be careful and only add salt 1 t. at a time. Mine was way to salty until I added some canned tomatoes. Here is what I did:
I thought this was a too salty. I would use only 1t. salt next time. I added: 3 cloves garlic (that I sauteed with the onion), precooked chicken, extra water, 1c. white beans, 2 c. kidney beans, 1 can pureed Italian style tomatoes, and I skipped on the chipotle pepper and the heavy cream. I served with a dollop of sour cream, wedges of avocado, and a few crushed tortilla chips. Pretty tasty. Next time I would also double the recipe so that we would have leftovers.
Outstanding...I found this recipe so that I could use some of my fast growing cilantro and it was wonderful. I did add some cilantro to the beans before I placed them in the food processor for a little extra flavor. Far tastier and lighter than regular chili.
Awesome is the only word to describe this chili! I used jalapenos in place of the chipotle pepper, to tone down the heat a little. We aren't wimps, but we aren't fire eating dragons either! This has 5***** written all over it, but more like 10!