Three Bean and Beef Chili
Show: Healthy Appetite with Ellie Krieger
Episode: Right On Budget
Rate This RecipeRead users' reviews (336)
- Recipe categories: Meat, Beef, Beans and Legumes,
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Nutrition Facts
- Nutritional Analysis
- per Serving
- Calories
- 295
- Total fat
- 8 grams
- Saturated fat
- 2.5 grams
- Protein
- 22 grams
- Carbohydrates
- 35 grams
- Fiber
- 10 grams
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Average Rating:
Total Reviews: 336
Showing 221-230 of 336
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By june741704_12189247
Alabama
on October 01, 2009
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I made this last night and it was excellent. Full of flavor and I really enjoyed the variety of beans and the carrots. The best chili recipe I've ever used! I will definitely make this again and wouldn't hesitate to serve it for company!
By sylviastar_570098
Downey, CA
on September 29, 2009
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This was my first time making chili and it was fabulous. The chili had a lot of flavor and it was very hearty. I will definitely make this again.
By whawkins_12183219
Knoxville, 82
on September 28, 2009
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Once the recipe says to raise the cooking temp to high, it never says to lower it. My instincts told me to cook at a lower temp - either that or you will need far more than 2 cups of water. Any advice?
By jayelle
Dallas,Tx
on September 28, 2009
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So good-even my most picky eaters loved this. Major hit.
By parkerandotis_1...
Marietta, GA
on September 24, 2009
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loved the base of this chili and really enjoyed it! however, i thought it was a bit bland so i added more chipotle and adobo sauce and a bit of chili powder. this was gobbled up by our football watching crowd and i will make it again definitely!
By rachelinboulder...
boulder, CO
on September 21, 2009
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After looking over 30 different recipes for chili, I decided on this one because it sounded easy and I liked the ingredients. WOW am I glad I chose this one.
So delicious. The chipotle in adobe was the secret ingredient. Sprinkled bowls with shredded cheese, greek yogurt (or sour cream and some chopped fresh cilantro & got rave reviews. I will be making this recipe for years.
By mat45_11271775
Glastonbury, CT
on September 21, 2009
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Just a question, can you freeze the left overs. There is just two of us and if I make this recipe it will be alot. Can anyone tell me.
By kathy from virginia
glen allen, VA
on September 20, 2009
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The addition of the carrots and red peppers really added a sweetness which was a good balance with the spice of the chipotle. The recipe made a big batch, which was great as leftovers. I diced up some avacados, thinly sliced scallions and added some shredded cheese and plain yogurt as garnishes and it really was a great Sunday meal. I serrved this with corn muffins and my 15 yr old son couldn't get enough. Definately a keeper.
By Louie's Mom
Oxford, MS
on September 19, 2009
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Wow! This is surprisingly good and a nice change of pace from traditional chili. The red peppers and carrots add a wonderful, unique flavor and texture. I love the smoky heat of the chipoltle and adobo sauce (I only added one teaspoon though, and it was plenty hot enough for me. Great chili!!!
By klange86_11724944
madison, WI
on September 10, 2009
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Wow!! This was soo simple to make. I usually have leftovers to make a chili dip. I had leftovers, but it was soo good the next day I didn'twant to make my chili dip. The only thing that I changed is that I added the whole can of adobe and I added chili powder. I will make this again and again.