Yummy! Loved this!<br/>I am a vegitarian so the change I made was to use a veggie stock instead of chicken broth. I also added about two tablespoons diced Jalapeno.
This was very good, and a nice change of pace from other chili and bean soup recipes. I made it as written except for adding in a couple of chipotle chilis and using a mix of fresh cilantro and parsley instead of straight parsley. I liked the amount of cumin used, and the thickness of the chili. Next time I will add more corn and bell pepper - I just think it could use more veggies, but overall the flavor and texture was great. Thank you!
This is delicious chili! I made this today for my vegan daughter....she loved it and I couldn't stop eating it myself! At first I used two cans of beans-one was cannellini, the other an organic heirloom bean called 'European Soldier', rinsed and drained. As the chili was cooking, I decided to throw in a can of pinto beans. This made a really nice, interesting mixture of beans (also rinsed and drained) - tasty as well! Also, I used vegetable broth rather than chicken, to keep the chili vegetarian. I added 1/2 cup of chopped cilantro right before serving, which gives the chili a great flavor (if you like cilantro). Thanks Barb, this is a winner and I have another meal I can prepare for 'the vegan'