Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

Makes 6 servings, scant 2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 tablespoon canola oil
1 large onion, diced
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1/4-1/2 teaspoon ground chipotle chile or cayenne pepper, or to taste
1 28-ounce can crushed tomatoes
3 medium tomatoes, chopped
1 15-ounce can dark red kidney beans, rinsed
1 15-ounce can small white beans, such as navy beans, rinsed
1 15-ounce can black beans, rinsed
3 cups water
1/2 teaspoon freshly ground pepper

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

NUTRITION INFORMATION: Per serving: 294 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 55 g carbohydrate; 16 g protein; 16 g fiber; 806 mg sodium; 777 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (45% dv), Iron (30% dv), Potassium (22% dv), Calcium (15% dv).

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

The taste was good, but it was soupy and not chili-like in consistancy even though I did not add any where near the amount of water the recipe called for. But it was fast and warming. By the way, I used beans I had cooked up the prior weekend and so just had pintos and kidney beans but used the same amount as 3 cans.

Anonymous, Roxbury, MA

A definite addition to the family dinner menus on those chilly nights. However, I substituted two cups chicken broth for the 3 cups water because I didn't think it would have enough flavor and added a little rice because it was not thickening.

po, Pomona, NY

I won first place in a chili contest with this recipe. It thickens beautifully after 2 hours on a slow simmer. I also make this in a slow cooker, adding only 2 cups of water instead of 3. Even in this hot weather, it makes an excellent topping for a meat free/dairy free addition to baby greens and romaine lettuce for a very healthy taco salad. Add a couple slices of avocado and a squeeze of lime on top--absolutely delicious!

, Columbus, OH

I added several cups of frozen corn. It was a nice addition.

Jennifer, Windham, ME

For a quick chili, I found this to be quite good (and easy). Even better the next day! I also found the 3 cups of water to be a bit much at first, but it did simmer down nicely after a couple of hours. If you're tight for time, I would suggest adding 1 cup at a time at the end until you reach desired consistency. My alterations: sauteed 1 red bell pepper with the onions. Before adding tomatoes & beans, I deglazed the pan with red wine. I used 2 canned chipotles in adobo sauce (instead of the ground chili) for a nice smoky flavor. Also added some fresh lime juice and a little brown sugar.

Penelope, Burlington, VT

I was very skeptical about making a meatless chili recipe. Would it be watery and tasteless? Well it is wonderful! You don't even miss the meat at all. In an effort to make it more acceptable to my palate, the first time I made the recipe I decided to add some meatless veggie crumbles (I used Boca the first time and then the MorningStar variety.) It turned out to be a very nice addition. This recipe is all around great!

Chris, Marietta, GA

I followed other's comments and added 2 cups of chicken stock, rather than 3 cups of water. Also, I cooked it for way longer than 10-15 minutes to let it cook down a bit. And, I also added corn as someone suggested and I even added some diced carrots (lot of vegetables for my kids!). In the end, my kids, ages 3 1/2 and 1 1/2, loved this dish. I served it over brown rice. And I made extra and stuck it in the freezer to pull out when I don't have anything prepared for them. Next time I make it, I might add some crumbled turkey sausage, but even without it, it was a hit.

Valerie, Scarsdale, NY