Smoky Two-Bean Vegetarian Chili
A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat. (Cost for 4: $4.69)
Recipe by Cooking Light March 2015
Sort by:
Newest
Newest
Oldest
01/31/2017
I tried it again with all black beans, plus the hominy substitution. So good! Also nice to mellow out the spice by using dried oregano & chili powder, instead of the chipotle. Big, easy crowd pleaser :)
09/20/2015
I think this recipe would be 4 stars as is. However, it's a 5 with these additions:
1 extra tsp of chipotle with adobo
1 tblsp chili powder
2 tblsp of sourcream (whilst cooking)
1 package of ground turkey
an extra 1/2 cup of water
1 raw sweet potato, cut into 1 in. chunks added at the end before simmering for 4 hours.
Awesome!
03/26/2015
This turned out much better than I expected, after modifications: used beans and tomatoes *with* salt [not 'no salt added']; I added about 1 Tbls oregano, 1 Tbls chili powder, ~1/3-1/2 c corn, and a handful of Morningstar veggie Chik'n pieces right at the end of cooking. I also cooked it much more than 5 min, more like 1/2 hour at least, and ate the next day so all the flavors would have blended. Yum!
Advertisement