Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)
Servings Per Recipe: 12 Calories: 389.7
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it should be arrived at through slightly more natural means. as for salt perhaps the original chef intended for some of the original ingredients to be salted at the onset. Barring dietary restrictions this recipe will improve dramatically with pitches of salt across the board. Consider garnishing with fresh cilantro and queso fresco for a southwestern flare!
Excellent base recipe but I did change a few things. Found it a little dry and added an extra 28-oz can of diced tomatoes plus a little water. I also added more chili powder to get a bit of a kick. I also did not need to cook it after adding the sauteed onions and garlic; the beans were already tender without being mushy. I really enjoyed the end-result - so healthy and delicious - not to mention affordable!
Glad to find this recipe as I had assorted leftover dry beans I wanted to use up. I followed the recipe to the letter and it's very tasty but more like glorified baked beans. Going to try adding more spices to see if that helps.
I live in China and have been craving some good ol' American chilli! This was perfect! However I added about 1 tablespoon of taco seasoning to the mixture in the crockpot for a little extra kick! It turned out delicious!