I decreased the ground beef to 1 lb. since I prefer a veggie/bean based chili. I used 1 lg. onion, 4 green chili peppers, 15.5 oz. drained and rinsed black beans, 15 oz. organic tri-beans drained and rinsed, 23 oz. spicy V8 juice, 14.5 oz. diced tomatoes with juice, 10 oz. original Rotel with juice, 1/2 c. heaping pumpkin puree, 1 T. pumpkin pie spice, 1 T. chili powder and 2 T. sugar. My intent was not to alter to the recipe only use what I had on hand since I'm moving and trying to clean out my cupboards. Initially, I tried to omit the sugar but it was definitely missing something so I added 2T. and it hit the mark. If you want a soupier chili, keep the lid on while simmering otherwise remove the lid. I will store in the fridge overnight and then separate into Ziploc bags to freeze for later. I will definitely serve over rice or noodles. Delicious!
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I decreased the ground beef to 1 lb. since I prefer a veggie/bean based chili. I used 1 lg....