Anasazi and black bean chili from Cooking Light Annual Recipes 2010: Every Recipe...a Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Notes about this recipe

  • wkhull on December 19, 2023

    This was pretty good chili; excellent for serving a bean craving. I did not rate this recipe because I substitute Jacob's Cattle for Anasazi beans. Despite soaking, the JC beans took ~ 1 1/2 hours and black ~3 hours to properly cook simmered on stovetop. Recommend chipotle chili powder for a smokey flavor. I de-ribbed/seeded 2 serrano pepper and the chili came out a little too hot for me, but nothing a dollop (okay, large dollop) of sour cream or cheese could tame.

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