This recipe serves as a great starting point. I prefer to make mine in the crockpot, using dried/soaked beans. For a non-soy option that adds meaty texture, I add finely chopped baby portobello mushrooms. Like other reviewers, I add chopped bell peppers (all colors work great) and fresh garlic, rather than garlic powder. Adding brown sugar and corn a nice variation. I add a half a cup of uncooked quinoa for the last 30 min of cooking time for added nutrition and texture. May need to add 1/2cup of water at this point if the liquid level low in crock.
Leftovers can make "Chili Pie." Pour chili in rectangular (larger) casserole dish. Cover with layer of shredded cheese, then top with jiffy cornbread mix (prepare mix as directed on box). Bake at 350 until cornbread golden.
Was this review helpful?
0 users found this review helpful
This recipe serves as a great starting point. I prefer to make mine in the crockpot, using...