By Pa. Hiker on September 12, 2005
"The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop."
Serving Size: 1 (740 g)
Servings Per Recipe: 4
"This chili was fantastic. It had a full, authentic chili-taste. I used black beans and kidney beans as an emergency substitution, but I think I would stick with that bean combo because we enjoyed it so much."
"This definitely filled my crock pot. It was a a little acidic but 2tsp of honey and a gnerous sprinkling of cheese before serving solved the problem. "