Reviewed: Nov. 24, 2005

Great base. I used canned diced tomatoes instead of fresh, 1 can garbanzos and 1 can black beans, omitted the mushrooms, added frozen corn and fresh coined carrots, and once at the end I added browned ground turkey. It would be delicious with anything you add to it! The mushrooms just don't add much to it, they're not needed. And I love a lot of veggies.

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Jenny

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Queens, New York, USA

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Reviewed: Nov. 1, 2005

This was a hit at a Halloween party last night! Based on fellow reviewers' recommendations, I made it two days in advance, which gave the flavors a chance to meld well. I used a 32 oz can of tomatoes, 1 can of corn, no mushrooms, and vegetable broth instead of chicken broth (I'm vegetarian). I left out the jalapeno pepper in lieu of 1 teaspoon of chili powder, which in and of itself gave it heat!! I can't imagine adding 1 TABLESPOON of chili powder to this dish (as the recipe says) without being near a fire station to extinguish the flames! :) Definitely be careful with the chili powder. Luckily, I had bread, sour cream, cheese, and green onions on hand to temper the heat. Delicious, and SO easy to make!

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prema

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Reviewed: Sep. 18, 2005

Fun to make and eat. Does freeze well.

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vickitori

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Reviewed: Apr. 28, 2005

Good and good for you. If you want it less soupy reduce the chicken broth by about 1/2 cup. I used a can of corn. Served this over mashed potatoes. The prep time is longer than listed. Lots of chopping

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 8, 2005

Yum. I served with cheese, sour cream, and rice in tortillas for a vegetarian burrito. I'm looking forward to trying the leftovers simply as the chili. Thanks for the recipe. (Oh, and I used canned corn, and one can of diced tomatoes and one can of Rotel. I also left out the mushrooms. Was quite pleased with the results.)

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mcmg

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Reviewed: Jan. 23, 2005

This is so delicious! I made a batch and brought it to work for lunch and everyone was asking about it. They all wanted the recipe! It is a little on the spicy side but you can adjust the chili powder to suit your taste.

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JELZA

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Reviewed: Nov. 10, 2004

Wonderful! Don't skip on the part where you puree some of the soup, it adds a great texture! I added 2 cloves of garlic, but otherwise followed the recipe exactly and loved it!

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JODILEE123

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Reviewed: Oct. 27, 2004

Great stuff! I took the advice of others and used two cans of Del Monte mexican spiced tomatoes. And since the people I'm cooking this for aren't big mushroom fans, I took them out to put on the side after it was done cooking. Excellent recipe. I'll definitely make this one again!

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CHILLMAN

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Reviewed: Oct. 24, 2004

I thought this recipe was very good, but it definately needed some more spice. I added a lot more chili powder and some cocoa powder. I used 2 cans of diced tomatoes (next time I will use tomato sauce instead because my husband did not like the chunks), frozen corn, and used only one can of beans. I also added hamburger. I topped it off with some sour cream and cheddar cheese. I served it with jalapeno bread with melted cheese on top. Very good!!

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friskyjen

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Reviewed: Sep. 27, 2004

This soup was awsome. The flavors blend together really welland the presentation is beautiful. What a great way to use all those fresh fall vegetables. We added some leftover grilled chicken, yummy

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SPAUTZKE

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Reviewed: Sep. 7, 2004

Excellent recipe! Easy too, I add a touch more chili powder for an extra kick.

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GRANALLI

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Reviewed: Aug. 30, 2004

Great recipe. We served it over a bed of shredded lettuce, with shredded Mozza on top. Our son-in-law added tobasco sauce at the table. Everyone loved it.

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ROCKSNTREES

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Reviewed: Jul. 15, 2004

Loved this recipe! Very hearty and tasty. Was even better the next day. I used canned diced tomatoes. Next time I will use the mexican spiced diced tomatoes.

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JOYJOYJOY

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Reviewed: Jul. 14, 2004

How lucky to get this in my Allrecipes email of the day. It is terrific! I followed another reviewer's advice and used 1 can diced tomatoes and 1 can diced tomatoes with green chilies, instead of fresh tomatoes. Didn't change anything else. Can't wait to have it for leftovers. I think it will taste even better. Thanks!

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HATSOFF2U

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Reviewed: May 29, 2004

Yummy and nutritious!

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KL_ALLEN

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Reviewed: May 24, 2004

I sauteed a little garlic with the vegetables in the beginning. I also used 1 red bell pepper, eliminated the jalapeno pepper, chopped the mushrooms into small chunks because they were large, used frozen corn niblets, and only used 1/2 tsp. of cumin. I didn't bother pureeing some of the chili either. It was tasty as chili, especially with some shredded cheddar as a topping. Another time though when I reheated it, I added an extra cup of chicken broth to the leftovers as well as some cooked brown rice. I think I actually preferred it this way as a yummy black bean soup. Of course, when adding more liquid, you can adjust the seasoning to your taste.

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FBA

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Reviewed: Mar. 3, 2004

This is very good. The only thing I did different was to add garlic powder and green chili peppers.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 20, 2004

Halved the recipe as was only cooking for 2 but wished I hadn't! Can't cook without garlic so added 2 minced cloves. Also mixed in some fresh cilantro just before serving which gave it that extra special something.

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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Jan. 21, 2004

The best Black Bean Chili I've ever had.

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PAULINA1

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Reviewed: Nov. 14, 2003

This is delicious! Don't let all the fresh ingrediants discourage you from trying it. I have made this seveal times now, but I use canned corn and tomatoes and it tastes great! I use one can if diced tomatoes, and one can of Mexican tomatoes and chilis (instead of the jalapeno). I serve it with cheese quesadillas. Yum! It's kinda like the Tex-Mex version of tomato soup and grilled cheese sandwiches. I garnish with sour cream and chopped red onion. The first time I made this I thought the step where you puree half of it was strange, but it really adds to the texture. Don't skip this step if you can! I have actually done that to some other dishes since then, it's a good trick. Really beefs it up. This is a wholesome, hearty meal, a good change from the tradional chili.

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