Black Bean Chili

I ignored The chopped fresh cilantro, chipotle chili purée, and rice vinegar. I modified the recipe a little I added corn, jalapeño, a can of diced tomatos, and the whole can of crushed tomato sauce. Plus I threw all the ingredients in the crockpot and I worked out very well, I put it on low for 4 1/2 hours.

I was craving chili and not about to pay $4/lb for ground beef, so I thought I'd try this instead of my regular chili recipe. This recipe really hit the spot--we didn't miss the meat at all. I am making it again for the third time in two months. The only change I make is to add more tomatoes. The first time I made it I only had a 28 oz can and after I carefully measured out the amount called for in the recipe, I just dumped in the rest, too. Turned out perfect consistency, so I'm sticking with it.

This was an alright recipe. I added corn and instead of chipotle peppers I roasted some serano peppers and threw them in the mix. Topped with greek yogurt, instead of sour cream, cheese and salsa.

This chili is terrific, even better the second day! Plus it's really easy and quick

This is Very Good. I did add an additional can of tomatoes as I like my chili not so thick. The Chili paste made it a bit too spicy for us so next time will cut that back, otherwise I would not change a thing. I will be making this to put in the freezer for quick dinners. I also like to make the chili and then let it sit overnight in the fridge before serving, it is ALWAYS better the next day !! I serve with sour cream & tortillia chips, green onions and cheese.

I really enjoyed it. I just ignored the "fake beef" and used the real ground beef with as much less fat as possible. It is great. I would definitively use this recipe again.

I made this chili untested for a charity cook-off at work. I made a double batch, won first prize, and it was gone by the end of the day. All the flavors blend perfectly--as others have said, the chipotle puree is a must, and the garlic, onion, cumin, and fresh cilantro give it a fresh and spicy-but-not-hot flavor. Very easy and absolutely delicious!

A very bold chili. My first time making this and we LOVED it! The chipotle was great. I would definitely make again. Quick and easy. Perfect amount for 2-3 people. Has anyone made this recipe with chicken? How was it? Canned chipotle was a bit a tricky to find in the store as QFC only offered one kind. $4 per can. All the ingredients were $25 (incl store made cornbread). I may have saved money by visiting Safeway or one of the other big box stores. Also, cost was high because I did not already have most of the ingredients.

I hardly ever write reviews. This was so good. Fast. Easy. I substituted lime juice for the rice vinegar. My blender/food processor is broken so I just used the adobo sauce in the can instead of making the puree. Yummy.

This is the best black bean chili recipe I've ever made! The chipotle chili puree is a must and 1 tbps is just the right amount of spice. I used 1 cup of vegetable stock instead of 1/2 cup of water, but otherwise followed the recipe. This is a great, hearty vegetarian meal.

I just made this chili and it is wonderful. The recipe is easy to follow. I think it was more difficult finding the chipolte peppers in adobo sauce than preparing this recipe. I did not add any salt because the peppers in adobo sauce provide enough seasoning for my taste. I topped the soup with lowfat sour cream. This recipe fits my weeknight rotation as well as my budget.

Not only is this the best vegetarian chili I've ever made, it's the best vegetarian chili I've ever EATEN. It's perfect for weeknights -- goes together in a snap. I double the chipotle but still don't find it overly spicy. It's perfect over brown rice or spaghetti, topped with some lowfat sour cream and a little bit of grated cheddar. Yum yum yum, and inexpensive, too.

Quick easy yummmm! I make it as a everyday meal