As I usually do, I followed the recipe the first time I cooked it. It's a good base, but I agree with commenters who say that it needs a flavor pickup and more heat. Next time I'll adjust the spices (maybe some smoked paprika and cumin?) and probably add more tomato. This time I dressed it up with some sour cream and a healthy amount of Valentina.

This is great: cheap, easy, quick, and tasty. Definitely use ground dark-meat chicken.

Made this with ground dark meat turkey and red pepper for sweetness. Was absolutely perfect.

Delicious and easy. I used half ancho chili and half chipotle…ended up using lean ground beef bc I was too lazy to go to the store. Will definitely make this again.

One of the rare "easy weeknight meals" that actually lived up to the hype. Had to chop 3 veg (two peppers and one onion), peel and press 3 cloves of garlic, rinse the canned beans and that was basically the only prep required! Turned out great. My 5yo asked "can we eat this tomorrow night also?"

Very easy and tasty recipe. I substituted zucchini for the beans to make it less carb-y.

Delicious! I used yellow bell pepper because that’s what I had but everything else was as written. Will definitely add into rotation.

This was delicious and easy. I added about 1 tablespoon of cumin and coriander as I found the flavor needed a boost. Also a can of crushed tomatoes. And Whole Foods has a can with 3 different beans - life changing! Will make this again!

Easy to make and tasty—though a bit too spicy for my liking. Perhaps next time I will half the chili powder.

Comes out more soup like. Simmer uncovered for the 30 minutes and maybe reduce the added stock to achieve a more stew like consistency.

Used ground turkey and added fresh corn off 1 cob. Topped with a dollop of sour cream, cilantro and a squeeze of lime which it needed cuz a little thin on taste (only had regular chili powder). Next time will fortify the chili powder with some smoked paprika. Probably add a jalapeño or some shishito peppers. As with all chilies, improves with age. Will make again.

Nice flavor but prepared as directed it is a soup, not a chili. It needs to be reduced and I did so at a slow simmer for an hour plus, not 30 minutes. Then take a masher to some of the beans. I liked it.

For being chicken chili (which will never be as good as beef chili), this was a great recipe. I used only 1 can of beans, added 1 can of diced tomatoes, and reduced the chicken broth to 1 cup. I also reduced the chili powder to 2tsp. Next time I will try adding 1tsp. paprika. Be sure to season with salt throughout as directed. Served with quinoa, avocado, and sour cream. This would probably freeze well if you left out the beans (which could be added after defrosting and reheating).

Really flavorful! I used boneless chicken thighs (what I had in the fridge), browned them up first and removed them from the pot, then fried up the onion/peppers, etc. Added the chicken, shredded up a bit, back to the pot with the broth, and added a can of green chiles. So delicious. Would be great with homemade cornbread.

Would definitely make again! It was a little too spicy, so next time only use half of the chipotle and the use half regular chili powder.