By: EatingWell User
Good starting point
This is a great base recipe, and like any chili is flexible and easily customizable to taste. Personally, I used fewer beans (about 1 1/2 cans worth, and it was still pretty beany), fire-roasted tomatoes, and homemade chicken stock instead of water. It's a little soupy as written, so if you like a thicker chili, add some tomato paste and less liquid. I think it would also be great served over rice to soak up the extra juice, and rice (whole grain) plus beans makes a complete protein!
The spices are bold, so some people may want to start with half the amount and add to taste after that.
Don't skip the lime juice! It adds a bright note that really compliments all the deep smoky flavors.
I suggest a big dollop of sour cream on top, and some cheese quesadillas on the side!
Pros: delicious and nutritious