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Came out great. Would love to know the nutrional info
Hi, Wendy! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one.
I’ve been making this chili for YEARS! I’ve used ground beef, and chuck roast cubed and browned off. It’s always a big hit. Thank you, Simply Recipes.
You are very welcome Mercer! I’m so glad this recipe has found a home in yours.
It was really tasty. I’ll definitely make it again. It says that it yields 6 servings. As I am calorie counting, I’d like to know how much constitutes 1 serving?
I have made this twice, the first time I followed the recipe exactly and it is SO delicious. I love the switch from regular chili beans to yummy black beans.
Tonight I didn’t have all of the ingredients, so I compromised with what I had on hand. Instead of bell peppers, I added a can of fire roasted tomatoes. Also had to leave out the carrots since I didn’t have any. Again, this chili was delicious!
Thanks for such a yummy, versatile recipe.
This was a delicious chili. I was worried that it would be too liquidy but it cooked down beautifully. I only had sun dried tomato paste and it worked. I also added some canned chopped tomatoes for a saucier consistency. I served in with a dollop of yogurt and chopped avocado. Yum!! Thank you!
I added some frozen corn to it too!! It’s a great recipe!! Me and my family love it!!!
So tasty! Made it twice already and shared it with friends who also loved it.
This is an awesome dish! Lots of ingredients but simple and quick to put together.
Made it today for the first time and enjoyed it very much. Happy to heat it up tomorrow for lunch. Thank you for the recipe.
This chili is a wintertime favorite in our household, and leftovers are great over a twice-baked potato.
Snowed in! I only have 1 bell pepper. Can I sub jarred roasted red peppers?
Hi Lynn, jarred bell peppers are already cooked, so I would add them in step 4, not step 1. Also I would use much less of them, maybe 3/4 of a cup, chopped? Start there and add more to taste.
I have made this chili several times and my husband and I love it. I did add an extra tablespoon of chili powder and I also added some heat with 1/2 teaspoon on Cayenne pepper at the point where the oregano went in. I serve it with Tostitos as well. Such a great recipe for a cold night. Enjoy!!
Just made this for the first time, and it’s the best chili I’ve made in years! I like tomato-based chili, but it was a nice change to leave it out (although I did keep in the tomato paste). Mine was more soupy than the photo, but that was OK. The only changes I made were to substitute celery for the carrot because that’s what I had, and to decrease the amount of chili powder. As someone else mentioned, the heat of chili powder can vary a lot from type to type, and I know mine is fairly hot. One tablespoon was just right. Thanks for another great recipe!
I’ve made this chili numerous times and slowly ratcheted up the spice/heat. Excellent, easy recipe full of protein and vegetables. To prevent runny chili, I reduced broth to one can. I skipped the tomato paste and substituted with one can of diced tomatoes. I don’t like the tougher texture of kidney beans so I use white or chili beans. Flavorful, hearty meal. Four snaps out of four!
Making it right now I didn’t include the cayenne pepper because I was my 4 year old to have some and I did add a can of sweet corn looks delish it’s on the last 30 mins of cooking uncovered, smells terrific I can’t wait to eat lol
Several people asked if this was hot. I think you have to know your own brand of chili powder. I made this recipe for the first time today. I was using a new brand of chili powder and so I was conservative. I used 2 tsp instead of 2 T and it’s plenty hot. We aren’t wimps when it comes to heat so I would just be cautious and re-season rather than arbitrarily use the full amount. I really like this recipe. It’s different in that it’s not loaded with tomatoes. Thanks!
Make this at least once a month year-round (more in winter!). I sub a craft beer for two of the 3 cups of the broth, also use 2 lbs. turkey (with 3 teenage boys, we need the protein). Best, yummiest, easiest chile recipe I’ve come across in years. Thank you!
This was great! I used some of our leftover Thanksgiving turkey and chopped it up in my mini food chopper. I added a cup of frozen corn, a little bit of cilantro, and a can of drained diced tomatoes. Also, I increased the amount of cumin (because I love it!) and veggies, and I added two cups of broth (vegetable), to make sure I had enough chili for our family of seven. Everyone liked it, even my picky daughter:) Thank you for providing such simple, healthy recipes for us, Elise!
I love this recipe! I’ve made it at least 5 times now and the past couple I’ve followed the directions, but also added cayenne pepper (my husband and I love spicy), as well as cinnamon and nutmeg. Perfect for fall! :)
This is great with Worcester sauce!