Slow Cook 3-Bean Chili (Vegetarian and Gluten-Free) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 16, 2015
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.
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Photo by Elizabeth Ledesma
Reviewed: Apr. 5, 2015
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.
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Photo by Elizabeth Ledesma

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Mar. 4, 2015
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!
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Photo by Peter Roper

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Reviewed: Jun. 29, 2013
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.
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