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
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
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!
Really tasty with some changes Firstly I added diced roasted-capsicum to the onion (to roast 220- C for 25 minutes turning occasionally. Let sit covered for ten minutes after roasting). Secondly I added fresh chili (peppers in the states?) to the chili powder. I only used 2 cans of beans (4 bean mix) and so only added 1 cup of water. In the future I would add perhaps half a cup of water for 2 cans of beans and 1 cup for 3 cans. Simmer for much longer than 10 minutes 1 hour to 2 hour should do it. Pros: Very easy delicious Cons: Watery
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.
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
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
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.
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
