By Babs in Toyland on January 18, 2002
"This is a low fat, delicious & vegetarian if you use vegetable broth chili that is very tasty. I got the recipe from my neighbors' sister-in-law, Michele in Texas, and we have been enjoying it ever since."
Serving Size: 1 (477 g)
Servings Per Recipe: 6
"I have passed this receipe along to lots of people to. For all you vegetarians out there this is a great chili receipe. Put cheese on it and chips. It's really good and easy to make."
"It's currently on the stove and smells wonderful. I added an extra can of black beans for the protein, and some green peas to make the stew even more colorful."
"Delicious soup! I had some frozen butternut squash that needed to be used, so made this for lunches this week. Had a bit for snack and will serve with cheese and some tortilla chips. Yum! Thanks for posting!"
"I made a few changes: used 1 green pepper, substituted one can of chicken broth, plus 1/2 cup tomato sauce for 14 ounces tomatoes. After I cooked it I decided to try slightly pureeing the soup and LOVED the texture, so I did the rest. The squash pureed roughly and the beans and corn stayed whole. I enjoyed the creaminess of the squash much more. It reminded me of a tortilla soup in a restaurant. Delicious! Roxygirl"
"great stuff. loved it- just remember to not advertise it as vegetarian due to the chicken broth. super yummy though, and I'm not a vegetarian! :)"
"Yum! I made this for our church fellowship dinner and it went over well. Full of vegetables, a vegetarian delight! Thanks Babs!"
"I was looking for a tasty way to eat one of my least favorite vegetables--butternut squash--and this recipe blew me away! I replaced the corn with barley, and it was also tasty. This recipe is now a permanent part of my collection."
"It isn't vegetarian if you use chicken broth."