Recipe by Daisysmuse
"This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt."
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1 (16 ounce) package
dry kidney beans
1 (15.25 ounce) can
whole kernel corn, drained
1 (15 ounce) can
1 (8 ounce) package
1 (8 ounce) package
dry black beans
1 (6 ounce) can
This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal, but make it the day before you serve it, after the flavors had a chance to marry.
Glad to find this recipe, as I had assorted leftover dry beans I wanted to use up. I followed the recipe to the letter, and it's very tasty, but more like glorified baked beans. Going to try adding more spices to see if that helps.
I love this recipe. I made a change based on 12 servings. I used a 1/4 cup light agave nector in place of 1/2 cup of sugar. Yes, this is a sweet chili, but that's what I like about it.
Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it should be arrived at through slightly more natural means. as for salt, perhaps the original chef intended for some of the original ingredients to be salted at the onset. Barring dietary restrictions this recipe will improve dramatically with pitches of salt across the board. Consider garnishing with fresh cilantro and queso fresco for a southwestern flare!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cook 3-Bean Chili (Vegetarian and Gluten-Free)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 36
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