Pinto bean chili from River Cottage Veg: 200 Inspired Vegetable Recipes (page 23) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ksg518 on October 02, 2017

    This is reasonably good, although we both couldn't help but thinking some sausage would make it better. We used hot Hungarian peppers for the green chilies and threw in an extra poblano since we're trying to get through a pepper surplus. The lettuce in the ingredient list is just a suggested topping, along with cheddar, sour cream and guacamole.

  • Zosia on September 14, 2014

    Made with end of summer zucchini and bell peppers, this quick cooking chili isn't as hearty as most, perfect for transition into fall. I really enjoyed the sweet element the vegetables brought to the dish.

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