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Multi-Bean Chili

The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (69 votes)

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.



READER'S COMMENT:
"Found this ok. Followed the recipe but it was really watery and did not have a great flavour. Ended up adding in a package of soy meat, mushrooms, green pepper, carrots and simmering for about 2.5 hours. Much better after that. "
Multi-Bean Chili

17 Reviews for Multi-Bean Chili

09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Jennifer, Windham, ME

Comments
09/21/2009
Anonymous

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

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