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Multi-Bean Chili

The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (63 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 Recipe

17 Reviews for Multi-Bean Chili

09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

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