This to me seemed more like a soup than a chili - it didn't have the thick sauce that I associate with a chili. Also, I would have added more chili powder - it didn't seem spicy to me at all. It was good but I don't know if I would make it again, especially due to the high levels of sodium;
This was just wonderful. I used diced tomatoes (del monte) with jalapeno peppers and used one can of pinto beans and one can of black beans and it was terrific. I did only use about half a cup of vegetable broth and thought more would have made it soupy.
I enjoy black beans so this recipe appealed to me. I really liked the flavors of the chili. 10 oz. of corn didn't seem like it was enough for me, next time I will add more. Also, I was liberal with the cumin and chili powder and I had to add a little more broth because it was too spicy. I will definitely make this again. Thanks, MI!
I thought this would be good, but it was actually much better than I anticipated. It was the perfect quick and easy dinner on a cold night. I've pretty much always got these ingredients on hand, so this will definitely become a standard around here. Thanks for posting!
I thought it was good but the corn flavor didn't pop like I thought it would. The smell of the corn roasting was divine! The chili was good. It also made about 5 servings.
This was easy to prepare and uses ingredients I always have on hand. The flavor was outstanding. The roasted corn really sets it apart from other recipes. The only changes I made was to use vegetable broth and add extra garlic. Thank you for a delicious and nutritious recipe that is going into my permanent cookbook!