Made a vegetarian version and a turkey version, but started it in one pot and then separated into two pots. Both my meat-loving Texan man and my vegetarian midwestern mother loved it. It was delicious! I added several dashes of celery seed, curry, and hot sauce (I couldn't find my chili powder). Also, I doubled the garlic (I'm a garlic fanatic). Instead of using all black beans, I substituted one can for kidney beans. I think next time I make this (which will likely be very soon because this recipe is amazing), I will add a can of white beans.
I put this over quinoa and sprinkled the top with cheddar cheese and a spoonful of sour cream.
We had last night's batch again this morning for breakfast, and we realized that it was even better today. Next time I make this, I am going to put all the ingredients in a slow cooker in the morning, set it on low and let it cook all day.
Make this -- you won't regret it. It's easy and yummy.
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Made a vegetarian version and a turkey version, but started it in one pot and then separated...