The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 4, 2009
This was tasty and pretty easy, I followed the recipe almost exactly except I used 1 green and 1 red pepper and canned corn. I think it lacked salt so I added a little. It's really very pretty and fall like, the colors of the vegetable look so nice. I brought the left overs to work and everyone loved it. We are only two people and it makes quite a bit. It actually tasted better the next day, I guess all the flavors get to blend together. My husband does not like chick peas and picked some of them out but all in all it was quite good and very healthy. One more thing, it is not very spicy at all so if you want it spicy you definitely have to add more chili powder or maybe fresh chili pepper.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 2, 2009
Fantastic! My husband doesn't like spicy, like I do, so I kept the spices the same and he loved it and so did I. It makes so much that we made a few more meals from it including nachos! We spooned it over chips, covered with pepper jack cheese then baked. When the dish came out we dotted fat-free sour cream and avocado...delicious!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 9, 2009
Good recipe, especially for a high veggie low sat fat meal, with caveats. I doubled the chili powder and added 2 cloves of diced garlic to the veggies and found it to be STILL mild but very tasty... but I live in California where Mexican food is commonplace and spicy. I also increased the cumin by half and it could have probably been doubled. I did not have corn in the house - we eat very little or no starch - so diced a zucchini and sauteed it with the veggies and it worked perfectly. Also, the recipe makes about 8 servings, not 12, unless you are serving it in small portions or as a side dish. We ate it as a one dish meal with a little brown rice underneath, and in this case, it was 8 normal portions, not big man-sized ones. The time allocated is fairly accurate, maybe a little optimistic for the first time unless you're a ginzu chopper!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Photo by sueb
Reviewed: Apr. 8, 2009
I doubled the recipe for everything except the turkey. This is great! I did not puree the mixture because I like the chunks of beans, meat and veggies! I love how vivid all the colors are!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?