By MI Mitten on January 27, 2005
Photo by Junebug
Photo by Junebug
"I aquired this recipe from a co-worker at a pot luck about a year ago. This is a bit different from your average chili and offers just the right amount of spice and great flavors. It can easily be made fully vegetarian by substituting for the chicken broth. Enjoy! Suggestion: If you want a thicker more 'chili-like' consistency try mashing a half a cup or more of the rinsed black beans then add with the rest of the beans."
Serving Size: 1 (573 g)
Servings Per Recipe: 3
"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!"