Multi-Bean Chili

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)

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. "

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17 Reviews for Multi-Bean Chili

12/30/2010

bhess26

Good basic recipe after minor tweaks

I really liked this but I made multiple changes to the recipe. I added a diced red pepper to the onion at the beginning. I also replaced the white beans with chili beans. On another reviewers advice, I added a can of corn. I didn't find it nearly spicy enough so I also diced some jalapeno and threw it in as well. I used vegetable broth instead of water and I think I only put in about 2 cups and it seemed like plenty. I then let it simmer for about 2 hours covered so that the flavors would blend together. Before serving I squeezed in a little lime juice and topped it with shredded cheese. It was a pretty basic chili but very satisfying and tasty.

Pros: Very easy to make, good fall/winter dinner

Comments

09/27/2010

Anonymous

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.

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08/30/2010

Anonymous

Excellent. Cooking it tonight. We will probably not add hardly any of the spices for the kids sake, but I'm very stoked to find the recipe! Our family has recently went 80% fruits/veggie as a new way of life and really needed a way to incorporate a healthy way of getting in organic beans into the mix! Thanks a lot! :)

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03/02/2010

Anonymous

This chili was delicious. I made a few alterations. I added 4 tbsp of chili powder, 2 tbsp of cumin, and tsp of white sugar. I also replaced the water for chicken stock and added half a green pepper. Delicious! I sautéed the onions, garlic, and green pepper and then followed the rest of the recipe. I brought to a boil and let simmer for 30 minutes before transferring it into a slow cooker on low heat. It thickened up beautifully. We had company coming and going, and this fed them all day. It develops such a meaty consistency that people didn't even realize it was vegetarian. This will be a staple in our weekly meals!

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03/01/2010

Anonymous

My beautiful girlfriend and I made this delicious chili tonight. I am a HUGE meat-in-chili kind of guy but this is meatless version hit the spot. Add a little dollop of sour cream and corn bread!

One HUGE suggestion: Do NOT use that much water! We doubled the recipe (to freeze the leftovers for great left overs) and only used 4 cups of water, to the 6 called for. Even with that much less, it was extremely watery after 2 hours of simmering! We even added an extra can of black beans and a can of corn. If we did it again (and considering doubling the recipe) we would probably start with 2 cups and see how it goes. Maybe 3.

But great chili!

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