Black & White Vegetarian Chipotle Chili (Crock Pot)

From: dramaqueen in belize

On Oct 19, 2009

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

From: SmoochTheCook

On Jan 23, 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.

From: EmilyStrikesAgain

On Dec 20, 2007

We loved this. A versatile vegan recipe (meat is easily added if wanted) that is SIMPLE! At first I was concerned that it was too thick (no broth or water), but as it cooked - only about 4 hours - the tomatoes softened and became a broth. It had a subtle heat and everyone loved it. I doubled the recipe and used Kidney Beans instead of Navy just because of what I had on hand.

From: Chef #440726

On Jan 29, 2007

This was a great recipe. VERY EASY! I used pinto and kidney beans instead based on personal preference. I thought this recipe was perfectly spicy! Thanks kburie!