By ellie_ on October 14, 2009
Photo by KateL
Photo by KateL
"Recipe source: Bon Appetit (January 2009)"
Serving Size: 1 (598 g)
Servings Per Recipe: 4
"Delicious variation, I loved how the orange juice (from Temple Oranges) brightened this chili. DH was still debating whether this qualifies as chili because he thinks meat is required, but once he got past that misconception, he enjoyed his serving very much. The seasonings were very mild; I added 8 drops of Crystal hot sauce at first. When I added more hot sauce, I tasted too much hot sauce, not enough chili. So if your DH is hung up on a specific concept of "chili", maybe he would prefer this more with half the beans pureed as "soup". As for me, I had 3 bowls! Made for Rookie Recipe Tag."
"Delicious over brown rice. I subbed part of the chili powder with chipotle powder. The orange was an inspired addition! Worked well cooking this in the crock pot on LOW for several hours being sure not to let the beans dry out. Served with a tossed salad. Thanks for posting. Reviewed for Veg Tag/April."
"Easy, hearty chili. The addition of cinnamon and orange was very enjoyable. This made very generous portions; we ended up with 6 servings for us. Thanks for sharing!"
"Quick and delicious! My DH even told me to rate it highly - very rare endorsement from him. I made as directed, including full measurements of the spices, which I cannot imagine cutting back on. Thanks, ellie! Made for Veggie Recipe Swap."
"This is an interesting & very enjoyable chili, even if I did cut back on the amount (down to 3 teaspoons each) of both the chili powder & the cumin, & used just a dash of the hot pepper sauce ~ And still, for us, a chili with great flavor! The orange juice & zest was very nice! Will be adding this to several other chili recipes that I often make! Thanks for sharing it! [Tagged, made & reviewed in Newest Zaar tag]"