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Veg-Head Three-Bean Chili Recipe

Veg-Head Three-Bean Chili

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (161)

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Average Rating:

Total Reviews: 161

Showing 41-50 of 161

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  • on September 10, 2010

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    This chili was really easy to make, and super delicious. The refried beans gave it a creamy texture that my family loved. I am definitely saving this recipe.

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  • on August 14, 2010

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    This is the fastest, easiest, tastiest chili I've ever made. Yum!

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  • on July 29, 2010

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    This was just the recipe i was looking for, as it was a "meal from the pantry" night since noone was going out to the store... The only major difference is we had a can of Pintos with Jalapenos. I just mashed them up and tossed them in as the 'refried bean' component. Also the use of beer was interesting, and quite good. We added some quite hot peppers, skipped the bell peppers, and tossed in more heat from a bottle... Served over brown rice with a fresh made guacamole on the side, it was quite the feast!

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  • on April 18, 2010

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    I used this recipe as a grocery list and took a few liberties. It came out really well. For starters, even though I like vegetables, I don't care for chunks of peppers so I put all the peppers and the onion in my food processer and gave it a whirl before cooking it up a bit in my dutch oven. Then I added all the other ingrediants. Since some texture was lost by processing the peppers and onion I used two cans of black beans. I used the whole can of refried, added a bag of frozen corn and a can of green chilies. I let it simmer for a couple hours because I lke my beans more tender. It was good. I am looking forward to trying the leftovers today!

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  • on April 06, 2010

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    I am not a vegetarian, but I love veggies and a friend suggested this recipe to me & I made it. It was simple, affordable & delicious. Totally awesome!!! The only suggestion i would make is that this recipe also comes with a WARNING: there is sooo much fiber packed into this chili that if you find yourself eating this as leftovers for 3 days or so, expect to find yourself in the bathroom multiple times during the day. Skip the daily fiber/flaxseed supplements if your on them!!!

    Thanks for the recipe Rachel, I love you!!!,
    Grigorious Dihamorious

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  • on February 22, 2010

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    Made this for super bowl and it was amazing. My boyfriend loved it!

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  • on February 07, 2010

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    So, I'm in love with this recipe. The only things I changed were the color of the peppers (store was out of green, so I used orange and red and I added morningstar farms crumbles (so my fabulous meat eating boyfriend wouldn't know there wasn't meat in it... I used the whole can of refried beans...I like my chili thick :

    It was SO good. SO good. I am so happy I have leftovers!!!

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  • on January 23, 2010

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    This recipe was so easy to follow and I thought it was fool proof! One thing I added was whole wheat baked tortilla chips, that I served on top of the chili. The recipe for that is 2 to 4 Whole Wheat Tortilla, spray with your favorite cooking oil spray on both sides, cut in 1" pieces and place on a cookie sheet and bake in a 375 degree oven for about 8 to 10 minutes.

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  • on January 06, 2010

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    I am a Family & Consumer Science teacher, my culinary classes make this chili as part of their vegetarian unit. It is a HUGE hit! Very easy prep, and if you can excite high school kids it must be great! The aroma brings even non-students to my door. Thanks 1

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  • on January 05, 2010

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    I loved this recipe. The refried beans give it a great and immediate heartiness that you just dont get with other chilis. It is certainly not a downside, but this makes way more than 4 servings. More like 6 to 8. At the end I split it in half and added ground beef to half. Also very good.

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