Reviewed: Oct. 25, 2006

Very so-so as far as chili's go. My husband was very disappointed there was no meat in this recipe. It was very bland and he added a lot of tabasco to spice it up. I didn't touch the leftovers.

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ROSE4JC2

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Reviewed: Oct. 24, 2006

This recipe is easy and delicious....mmmm mmmm good!

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learningtocook28

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Reviewed: Oct. 20, 2006

We love this recipe because it has a chicken broth base versus tomato base. I leave out the mushrooms and on occassion will add left over chicken meat. Everyone asks for the recipe and it is always a hit! I usually double the ingredients as it disappears all too quickly!

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kathyk

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Reviewed: Sep. 25, 2006

I loved this recipe!! I am a vegetarian so I changed the chicken broth to veggie broth and I thought it would be good to add in some veggie ground round which it was, it tasted just like real meat chili. I also changed the chili powder to cayenne pepper which made it much spicier ( if you want to do this I suggest 1/2 Tablespoon because a full tablespoon made it extremly hot).

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Melissa

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Sep. 11, 2006

We liked it, but had to add more cumin, chili powder and jalapenos to get it as spicy as we normally like our chili. We also added some ground hamburger to make it into a meal, so we decided not to puree half of it. I will definitely make it again as the weather gets colder. It's great comfort food - very filling!

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KRISTEN H

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Sep. 11, 2006

I absolutely love this stuff but I really like Mexican food so if you're not one for mexican dishes I would not recommend this one. I did not use the jalapeno in the dish either times because I found it to be spicey enough without it. I used it over rice with cheddar cheese on top and tortilla chips for an added crunch and it was so good! My husband liked it but he did not love it.

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ANGIEK13

Cooking Level: Intermediate

Living In: Platteville, Wisconsin, USA

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Reviewed: Aug. 25, 2006

I think I added way too much chili powder to compensate for no cumin.warning if you're thinking of doing the same! It was great though not a total burst of flavors.

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 16, 2006

We liked this chili very much - even my five year old ate it (I didn't cut back on the jalepeno or chili powder - we didn't find it too spicy at all). I served it with cornbread on the side. I think if I were to make this again, I'd use canned ingredients because it was VERY time consuming to use all fresh. It did taste good though!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Jun. 13, 2006

Amazing! Love this recipe... very easy, very simple. Will definitely make again.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 5, 2006

This is an excellent recipe that my husband and I loved. It tastes so fresh and healthy!

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Jcrossy

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jun. 2, 2006

This was a good recipe. Prepare to do a lot of chopping if you go with all fresh vegetables like I did. I used half of the jalopeno pepper, but will probably use more next time. I will probably use less chicken broth next time as well. I tend to like it a bit thicker.

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sglass123

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Reviewed: May 11, 2006

This was outstanding! I even had to change it around a little, and it was so good. I used canned tomatoes instead of fresh (2 14 oz cans) and omitted the mushrooms and jalepeno. I added some chopped carrots and a dash of cayenne pepper. I used frozen super sweet white corn, which gave it a delicious sweetness. I didn't add any salt because of the canned tomatoes. Served with a little bit of sour cream, some tortilla chips, and whole-wheat quesadillas.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2006

I guess I didn't believe the other reviews, but this really was very spicy! It made great burritos with my homemade salsa, cilantro lime rice, and charley's slow cooker mexican style meat from this site. Thanks.

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SCRAPBOOKWORM

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Reviewed: Mar. 28, 2006

Excellent! I made it slightly less spicy by eliminating the jalapenos and decreased the cayenne so the kids would eat it. They enjoyed it with bread and butter.

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KRISTINA815

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Living In: Gurnee, Illinois, USA

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Reviewed: Mar. 15, 2006

This is a great vegitarian chili. I make it for meat eaters and they always say they don't miss the meat. I made it as is and it turned out great.

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sally_a_n_n

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Reviewed: Mar. 8, 2006

I made this last night and we loved it. I used diced tomatoes and canned corn like in previous reviews. I didn't have a jalapeno pepper, so used 2 serranos instead. I didn't think this was very spicy, so if you like it spicy, I would add some extry spices. This will be made again in my house!

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HMRANK

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 13, 2006

This recipe has potential to be a 5-star. I feel it just needs a little tweeking. I used canned mushrooms instead of fresh, a can of tomatoes with green chilis instead of fresh romas, and a can of sweet crunch corn. These are items that I keep stocked all the time. I put the chili over corn bread instead of rice, as I didn't like the idea of rice and chili. This recipe was loved by my whole family (including my 'meat and potatoes' father.)

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NINA_BINA

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Reviewed: Jan. 19, 2006

It was absolutely delicous! I omitted the mushrooms. I forgot to put the diced tomaotes in but it was still awesome! I used dry beans (12 ounces) and put them in the pressure cooker with water to soften them up. Stabalized the pressure and cooked for 20 minutes. Let it sit for 10 minutes and then removed beans from the pressure cooker. They grow to 32 oz of beans after the soak. After that I just followed the instructions as listed. Depending on how much stuff you put in there, you just adjust the amount of chicken broth. I used 1 3/4 cups. And I omitted the jalapeno pepper, its spicy enough as is. Also added a little garlic powder and a bay leaf. The puree step is definateley worth it, gives a very nice appearance. (I just used my blender).

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ALLEYCAT27

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Reviewed: Jan. 8, 2006

Very good, especially for as healthy as it is!

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brcook1

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Reviewed: Dec. 3, 2005

I made it as a black Bean veggie turkey burrito. Eliminated the chicken stock and mushrooms. I took the suggestion to add frozen corn and canned diced tomatoes/also diced my cooked slices of turkey breast which was in my freezer. Served it on a heated tortilla shell(microwave 30 seconds individually)shredded cheese on top. I was feeding teenagers and so I didn't spice it up. They loved it. Healthy and good.

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June Connolly

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Black Bean Chili

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