21 Reviews

Always a treat to come home and have dinner ready...this is a great chili recipe to add to my arsenal, and takes less work than some of my other favorites!

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drbecca26 March 14, 2011

I tried this yesterday and cut down on the amount of spice-i added one tablespoon of chili powder and one chipotle chili only, as i was not sure how spicy it would be. The chipoltle chili was from a can in adobe sauce as i could not get any dried, i don't know if a dried one would have given a different flavour? I enjoyed it, but could handle some more spice, but not sure my hubby would agree! It was tasty and there was lots of liquid. I am just getting used to my slow cooker, and i have noticed that the last few things i have cooked sem to have an aftertaste of sorts.Anyway, i would definately try this again, thank you

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dramaqueen in belize October 19, 2009

I have been wanting to try this and finally got around to it today. The tomatoes didn't cook into a broth like they did for one member, rather, it got very thick as it cooked. I used cannelini beans for the navy beans, but other than that, everything was the same. I didn't really care for the taste as far as a meal goes, but I think it might be good on a hotdog as a chili condiment. Thanks for the recipe, always nice to try something new.

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SmoochTheCook January 23, 2009

This is really good! Too spicy for my kids, though, and I only added one teaspoon of the chili powder. I also made it with red and white kidney beans instead black and navy since that's what I had. Served it with polenta and string beans... Will definitely make again, but maybe a little less spicy!

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GeekyChica January 04, 2009

I used kidney beans instead of navy beans. This was delish - except next time I will tone down the chili powder by about half.

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lisa.conklin November 05, 2008

Delicious! Good with kidney beans, as well. I added 3-4 times the chipotle (and threw a bit of the adobo sauce in there) the second time to give it a bit more of a kick. Garnished with a little light sour cream and some grated Monterey jack, served with jalapeno cornbread. Yum. Meat lovers thought it was yummy, too.

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karenrae October 20, 2008

This is IT! Unbelievably rich. I can't imagine a better chili. This is just perfect in a word. Used cooked dry beans and let it cook on low for the full 10 hours which I think is absolutely worth it.

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Jiktes October 06, 2008

This was amazing. I only made a few adjustments due to what I had available at the time. I switched hot chili beans for the navy beans. I couldn't find a chipotle pepper so used a dried red pepper and added a couple dashes of chipotle hot sauce. This is a pretty spicy chili but not too hot that you can't eat it. LOVE IT!!!

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kyepsen September 29, 2008

Excellent! We added ground beef at the end and topped our bowls with monterey jack - delicious.

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Gnat B. Myers July 14, 2008
Black & White Vegetarian Chipotle Chili (Crock Pot)