This recipe is a good base for building off of. I made as directed and added additional ground pepper, salt, cumin and Sriracha hot chili sauce to taste.
Three-Bean Vegetarian Chili
jnordstr Posted: 01/07/13
LynnieM Posted: 11/04/12
Delicious soup/chili!!! Followed the ingredients with the exception of using cannellini beans instead of the red kidney beans....mainly for color. I also only cooked in the slow cooker for 5 hours instead of the recommended 8 hours. If left in slow cooker for 8 hours, it would be too mushy. So easy and so good!
sporkful Posted: 02/23/13
I haven't tried this recipe (although it looks good) but Worcestershire sauce isn't vegetarian!!
Myrecipename Posted: 01/16/13
Easy, but needed something to make it hearty. Kinda like a big bowl of black bean dip.
nnadiofuvnap Posted: 11/15/13
I've made this basic recipe several times now and really like it. It isn't as thick as many chills, so I use less broth and make a slurry of masa and broth at the end. I prefer the fire-roasted tomatoes, and last time I added a teaspoon of smoked paprika and the whole pot went to another level of amazing. I've also included fire-roasted corn and chopped red and green peppers for more veggies. My point is not to be one of those readers who modifies everything into basically a new recipe, though. It's just such a good basic recipe that it allows for small modifications to your taste, without changing how well everything works together. (Just be sure to take out an ingredient to about match the volume of your add-ins, or adjust the spices accordingly. I chopped a whole pepper and added 1/2 cup of corn, then left out one can of beans.) Also - there are vegetarian Worcestershire sauces available.
ziggy2go Posted: 12/29/13
Good base. Super easy & super cheap. :)
Fawnleibo Posted: 12/01/13
I made this tonight and followed the recipe exactly as written. I stirred in a squeeze of lime at the end and served it with fresh cilantro, fresh jalapeños (with seeds), and shredded pepper jack cheese. Delicious! I will definitely be making it again soon.
ruprex Posted: 11/24/13
I have made this ten times. Love it.
traybee Posted: 07/11/14
Delicious. The sour cream, cilantro and jalapeno jack cheese is a must. Added a small spritz of fresh lime juice to my bowl and toasted some corn tortillas on the stove top. I used one jalapeno and added half tsp of paprika. Next time I will drain the liquid from one can of the diced tomatoes. Cooked it for 8 hours in the slow cooker, wasn't too mushy but if I don't want to wait I think 6 hours would suffice.
SuzanneM Posted: 10/23/13
This delicious, filling vegetarian meal was perfect for tonight's chilly foggy evening. I followed the recipe mostly as written except for using 1 can each of lower-sodium kidney, white, black and garbanzo beans (for their different flavor profiles, textures and color) and the addition of some chopped carrots. One of the cans of tomato may have been fire-roasted. There was plenty of flavor, and it was easy to spice it up with more hot sauce for those who wished to. The addition of the sour cream and cheese helped make it thicker (a previous reviewer mentioned its lack of heartiness), and the cilantro is a must for its bright flavor. I cooked it for only 6 hours on low, leaving the vegetables with a little crunch. Very easy and tasty. I marked this one as a favorite.
shantasei Posted: 03/26/14
Wow! Doesn't seem like anything particularly amazing but it turned out SO flavorful and delicious. I only did 1 jalepeno, but left the seeds in so it was quite spicy -- YUM! I Did one can of pinto beans instead of the 2nd can of black beans called for. Otherwise followed exactly and used the slow cooker. Will definitely hold on tho this recipe!
Yellowrose7 Posted: 07/23/14
I haven't made this yet, but I've made similar recipes, and some zucchini, carrots and corn added would up the health value while continuing the authentic Mexican theme. Though I would leave out the Worchestershire, not Mexican or vegetarian!