Three-Bean Chili with Vegetables

this is hearty and flavorful. i doubled the garlic and added some tobasco at the end. will definitely make this again!

Good, fairly quick, easy, and cheap. Halving it makes 4 filling servings under 500 calories each.

This is my favorite chili. I've made it many times. I usually freeze ~half of it in individual containers. Love Love Love it!

FINALLY, a Cooking Light recipe that makes my nose run! While I typically find that I have to double spices called for just to be able to taste them, this recipe is so spicy my nose was running from the first bit (FYI, this is a plus in my book). I suspect this is because of the chipotle in adobo...I'm now wondering why I've never cooked with them before! If you don't like heat, you may want to either seed the chilis, rinse the adobo sauce off them, or both. I used dried beans, no salt added tomatoes, and did not add the called for salt and found I didn't miss it. My previous go to chili recipe was CL's three been with roasted red peppers and butternut squash; this is my new go to recipe. Next time I'll add in some butternut squash to this recipe! I did have to cook this about 15 minutes longer than called for (and at more than a simmer); the end result was veggies that were tender, but still had a nice bit of life left in them. Make sure you have an 8+ qt. stock pot!

Excellent! My husband said while it may not win a chili content, it certainly was better than some chili's he's had at a chili context. He said it was excellent, and I agree. The only thing I'd change the next time is to add the chipotle chili (didn't have it around) and you need the heat, just a little kick. I'd leave it out for the kids though. Great recipe, quick and pretty easy. Love the 3 beans. Oh, and add some tasty ground beef if you are a meat eater. It's delicious!

I LOVE this recipe. I make it often for many different occasions. The recipe makes enough to freeze half for another meal or two. I often make it for families who have just had a baby or are sick. Everyone loves it and asks for the recipe. I always add more veggies, too. The cilantro topping is the key to making it even more flavorful and yummy!!

I have made this chili three or four times now, and I am in love with it. It is so hearty that my husband doesn't miss the meat. And I love that it's loaded with veggies and heart healthy beans. The chipotle chile in adobo, rice vinegar, and cilantro really take it to the next level....do not omit these if you want an amazing chili dish. We also like to garnish with a lime wedge to squeeze on top. D-Lish!

We have Chili every year for the first time on Halloween night. I have made the same chili for many years. This year I made this recipe--I think that we will keep it for the next couple of years as our go chili. Served with Spicy Jalapeno Corn Bread.

FANTASTIC!!! I served this for the first time yesterday at our post trick or treating party and it was a smashing success. I followed the recipe to the T and added the following: I de-glazed the pan after the onions with some Black and Tan beer; I also added one pound of ground turkey. Adults and kids alike were raving, including my husband who is the pickiest eater in the family (and hates veggies). Thank you, this is now a treasured family recipe!

Pros: Easy to make, good quantity for freezing, looks like veggie chili. Cons: Tomato paste needs something to counter its bitterness, way too much cilantro. Tastes like what it is; tomato and cilantro with chili powder. Type of dish you might find as an afterthought for vegetarians at a cheap diner.

One could skip the zucchini - it adds another texture that seems unnecessary. Otherwise I love the smoky flavor of this chili.

I fixed this recipe again this year for our Halloween supper. This recipe is absolutely a 5 star rating. Everyone in the family from 3 years old to 64 years old loves it. I do add 2 pounds of sausage to the recipe which the whole family thinks is a great addition. Excellent!!!!

This has become my "base" chili recipe. As written, it is fabulous! The rice wine vinegar is a wonderful addition. I will never make chili without it now! At times, I have added ground turkey to appease my meat-eating hubby. I have also deglazed the pan with a dark beer before I add the water. Going to eat leftovers right now :)

This is a GREAT veggie chili. Very hearty. The only substitution I made was putting in diced roasted poblanos in place of the chipotle chilis in adobo. With this change (maybe) there is very little heat, so I'm going to add some pepper mash to mine when I serve it again tomorrow! Wonderful, and makes a HUGE portion! This recipe is also very pretty looking with all the colors--