Made this tonight and I REALLY like it! I'm constantly experimenting with chili recipes and wanted to try a vegetarian version. I did make some substitutions based on what I had in the pantry: diced tomatoes w/green chilis instead of whole, garbanzos instead of pintos, small can of mexicorn, and added zucchini. I did rinse the beans to reduce sodium & gassy after-effects, so I added a can of tomato sauce & a splash of red wine. I hit it a few times with my immersion blender to make the texture a bit creamier for my 18 month old. I also adjusted the spices to taste, adding a bit more of everything. I served it with cheese quesadillas for a super-yummy meatless Monday dinner. I can't wait to have leftovers tomorrow since I'm sure it'll taste even better!
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Made this tonight and I REALLY like it! I'm constantly experimenting with chili recipes and...