"I like chili, but I'm not a fan of heat for heat's sake. I wanted something that would warm me up but not be overwhelmingly hot, and this was the result. My husband says that this would also make a good sloppy joe (with beans) mix." — Enallage
Watch video tips and tricks
1 (28 ounce) can
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
kidney beans, rinsed and drained
1 (14.5 ounce) can
1 (6 ounce) can
ground black pepper
I've made a lot of chili recipes, and thought this one was pretty nice. I made it exactly as written. It was a little interesting that no onions (or even onion powder) was in it, as most chilis have it - I didn't miss them, though. It was also a bit unusual, and nice, that two kinds of beans were used. I happen to like blazing-hot food, and this was definitely mild-mannered. It might have just been my crock-pot (mine is very large), but I found that the chili didn't get all that hot after cooking for 3 hours on Low. The chili came out nice and thick, and was perhaps a bit too heavy on the tomato flavor. I didn't really mind these last points, but, noting that three kinds of tomatoes were used here, I might have cut back, or even omitted, the tomato paste, for example.
Overall, I liked this - it lasted me for two nights, totaling four big bowlfuls. It might not be the best chili ever, but it's still worth recommending.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 40
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make a super-simple ground turkey chili in the crock pot.
See how to make super-spicy turkey chili with kidney beans.
See how to make a simple but hearty turkey chili with beans.