This chili was extremely easy and very tasty. I have specific diet requirements and this one filled them all while being delicious. I added some cumin and a dash of Tabasco for my personal taste...the red wine vinegar really gives it a kick, I love that! Count me among those who used a 28 oz can of crushed tomatoes, I wanted a little more liquid.

Reviewed On: Aug. 19, 2009

I pack bento-style lunches for myself, as I'm on a quest for better healthy and fewer pounds, and this recipe was great. I'm always looking for good dishes to make on the weekends for the upcoming lunches. I used non-instant brown rice, just cooked two cups' worth. I also cut out the Parmesan cheese and the margarine, and I used low-fat cottage cheese. It tasted great, although I think next time I will add some seasoned salt for a little extra kick. It keeps well and is great re-heated...we'll see how the portions that I froze turn out! Thanks for a great recipe.

Reviewed On: Jun. 2, 2008

I made this dish last night and it was really fantastic. Easy and delicious, and so healthy! I pack bento lunches for myself so I'm always looking for good recipes to make on the weekend for the upcoming lunches, and this was perfect. It actually makes 8 cups, so to me it's 8 1-cup servings, which makes the nutritional information very favorable! The only thing I'd change is that next time I'll put in even more asparagus, because I love asparagus. I wanted to note for future cooks that I used frozen pre-cooked shrimp and it was fine. I also used powdered ginger as I didn't have any fresh, but I used more of it. I used lime juice out of a bottle, about 1/4 cup seemed the appropriate amount. This recipe will be a staple, I know! Thanks for a great way to eat quinoa, a real superfood.

Reviewed On: Jun. 2, 2008