Multi-Bean Chili

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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:

"I loved this chili. I made this exactly as the recipe stated and did not have any problems with the chili being watery. I did not eat this meal right away. I portioned it out for lunches and found it to be awesome reheated. Very...

Comments

Comment	Posted
I loved this chili. I made this exactly as the recipe stated and did not have any problems with the chili being watery. I did not eat this meal right away. I portioned it out for lunches and found it to be awesome reheated. Very flavorful and filling meal. kaykaypee1	4 weeks 4 days ago
second time to make this... i used a 28 oz can of diced tomatoes instead of the 3 fresh... MUCH better! again, i simmered for 2 hrs (without covering) to cook down. i would definitely add another can of beans to it though and maybe another tbsp of chili powder.. other than that, YUM! my husband even added some left over ground beef with taco seasoning from the night before to his - fabulous! bw, Dallas, TX	8 weeks 5 days ago
This chili had a nice smokiness, but it seemed like it was missing something. It just wasn't flavorful enough. I doctored it up with about 1/2 cup picante sauce and topped my serving with pico de gallo and avocado, which was tasty. (We only used about 2 cups of water.) I would make this again because it's very easy, but I'll look for ways to improve upon the original recipe. Beth, Milwaukee, WI	8 weeks 5 days ago
good but it was too sweet for chili (maybe from the crushed tomatoes? ...i think next time i might use diced instead). like others, i noticed it was a little watery so i cooked it for about 2 hrs instead of 15 min. even though ive had better, i will definitely make again - quick, easy and hearty enough for the biggest meat lovers! bw, Dallas, TX	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
I added several cups of frozen corn. It was a nice addition. Jennifer, Windham, ME	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago