Yield: Yields 7 cups.
Servings: four to six.
A light but still-hearty chili for cold winter nights.
Make Ahead Tips
The chili can be refrigerated for up to two days.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I agree with DJ and have used tin of roma tomatoes with juice instead.
I have made this twice; will not be making it again. Way too much tomato pure and overpowering tomato flavor. The second time I added two cups plus of water to get it to a consistency that would simmer and not burn because of all that tomato pure.
A staple in our house for years now. Comes together very easily and the flavored are great!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?