Tuesday, February 22, 2011

Product Review: Williams-Sonoma White Chili Starter

Today's post is a new type of post... 

 A Product Review

I thought that you all might benefit from reviews of products that you may like to try but haven't.  These reviews will be of a food item that I've recently purchased and used.  Just an honest opinion of the product. They are not sponsored by anyone.

I hope you enjoy these reviews.

Williams-Sonoma White Chili Starter

I made White Chicken Chili using Williams-Sonoma starter last Saturday when it was cold and rainy here in LA.  I used the recipe straight off the bottle.  I found that it was a simple recipe and very easy to make.  Cook time was about 40 min. 

The flavor of the starter has a very nice combination of spices and made for a tasty chili.  It is not hot with spicy heat, and I detected the lime juice to be a prominent flavor.  Not overpowering but definitely prominent.  My boyfriend and I both ate this for dinner and liked the flavor.  The one shortfall is the servings per bottle.  This bottle makes about 4 servings.  If you eat a good portion then most likely it will only be enough for 2 people.  MGG ate 2 bowls full, and they were not more than 1 1/2 cups each serving, I ate only 1 bowl.  There was just enough for lunch the following day for 1 person.

The cost is $14.50 at any Williams-Sonoma store or you can order online.  Click here for a link to the product.  White Chili Starter

It's definitely a good item and worth trying.  My only reservation would again be the cost per bottle/serving.

If you try this item or have in the past, let me know what you think!

Here's the recipe:

Easy White Chili
Whip up a pot of this Southwestern-style chili with ease by using our time-saving starter. You can prepare the chili with cubed chicken breast or ground chicken or turkey.
  • 1 to 1 1/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes, or ground chicken or turkey
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. vegetable oil
  • 1 jar white chili starter
Tortilla chips, chopped fresh cilantro and sour cream for serving
Season the chicken with salt and pepper.

Stovetop method: In a Dutch oven over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Return all the chicken to the pot, reduce the heat to medium-low and add the white chili starter, stirring to scrape up the browned bits. Cover and simmer for about 15 minutes.

Slow-cooker method: In a fry pan over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Transfer the chicken to a slow cooker and add the chili starter. Cover and cook on high for 2 hours according to the manufacturer’s instructions.

Ladle the chili into warmed bowls and serve immediately with tortilla chips, cilantro and sour cream. Serves 6.

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