28 responses

  1. mickshan
    January 6, 2011

    Wow. I never thought of putting chili over grits. I’ve lived in Texas most of my life and haven’t tried that, but I’ll be trying it this weekend! I especially like yellow corn grits (polenta). Thanks for the tip!

  2. Katherine Lawrence
    January 6, 2011

    Yes, I prefer it over yellow grits! After the grits are cooked, I pour them into a casserole dish and let them set until they’re firm. Then you can slice it and put it in the bottom of a bowl with chili on top – it SOOOOOO delicious!

  3. Chili Dude
    January 11, 2011

    Wow two of my favorite foods, chili and grits. I am going to make this chili recipe Friday night for the kids. Thanks

  4. Angie QC
    January 14, 2011

    Wow, this sounds yummy! It’s perfect for what I can eat while currently on the Daniel Fast! I can’t wait to try it!

  5. Barbara
    January 26, 2011

    This sounds so great. I can’t wait to try it tonight. I was just wondering what the nutritional facts were. Like, how many calories. Thanks so much. :D

  6. Dianne
    February 8, 2011

    I tried it. It was deliecious. I added sliced mushrooms and 1/8 t of sugar. I also changed the bell pepper to red. The results were unbelievable. Thank you for the recipe!

  7. Mindy
    February 8, 2011

    This is great! I used canellini beans instead of kidney and red pepper instead of green. I also used 99% fat free ground turkey because I do eat meat, just love the recipes on this site.

  8. August
    February 28, 2011

    Had some friends over for the Oscars and we decided on a mexican meal. Made this chili and they LOVED it. Couple of minor changes I made:

    -cut the cumin to 1tsp instead of 2. Cumin has a strong flavor and I don’t like too much of it.

    -replaced the pinto beans with garbanzo beans and it tasted fantastic.

    This will definitely be a repeat!

  9. Janel
    March 30, 2011

    This one’s dinner tonight! Thanks for all of the inspiration, Susan :)

  10. SusanV (admin)
    March 30, 2011

    Janel, I can’t take credit for this one. Thank you Katherine Lawrence for submitting it!

  11. Jola
    April 6, 2011

    What is the nutritional value of the meal? Calories, fat, protein etc..

  12. Rachel
    April 17, 2011

    Made this last night, it was delicious. Made a few minor changes; ommited corn and added garbanzos in its place, red pepper instead of green, and served it over noodles. So delicious. Had to pull myself away from the pot.

  13. valerie
    April 18, 2011

    so can you eat this on the first phase of eat to live?

  14. gemma
    July 12, 2011

    i just made this now. it is amazing!!

  15. Gail
    October 4, 2011

    I thought I would share this with you as it gets rave reviews over and over again and can be slow cooker made … I do not do soy as it is a mucas maker messes with your hormones and is highly processed …. change it up this is the base ….

    1 bag of Quorn Grounds “hamburger” (healthy frozen section)
    1 can of diced or chopped tomatoes (fire roasted w garlic is good)
    1 big can of whole tomatoes (cut them up or mash them with your hand)
    1 can tomato sauce
    1 can pinto beans
    1 can kidney beans
    1 large zucchini diced small
    1 or 2 mushrooms diced small
    dash of sea salt
    1 2lb pack of Mc Cormicks original chili seasonings (if they only have the 4lb pack use 2/3 of it)
    serious squirt of the chinese red rooster sauce

    I usually use these 2
    optional large handful of quinoa or cover the top of the pot lightly, if you use this add 1/2 cup of water to the pot
    optional frozen chopped broccoli small bits only (large handful)

    sometimes these
    optional fresh tomato diced up
    optional diced garlic

    most important is to dice the zucchini up to the right size, to small it gets lost in it too big its slimy so I cut it in half then those in half again length wise then chop it down

    put everything in large pot
    cook at medium heat then lower n let simmer till beans n zucchini are soft about an hour or so … or in the crock pot

  16. Gail
    October 4, 2011

    my non veggie friends and lots of guys like this one :) it tastes like “real” chili and they really like the zucchini even my friends who don’t eat many veggies

  17. Lupita
    November 30, 2011

    Amazing! I’m not exactly known for my cooking abilities – but this was AMAZING and easy. Loving it! Granted, I made some minor adjustments, simply because I didn’t have cumin, kidney beans, or soy crumble (threw in garbanzo beans and some turmeric – wild, I know) and some misc veggies (mushrooms and banana peppers) before they go bad. Yum yum yum! Will make again!

  18. Kathleen
    January 2, 2012

    Awesome! Something the kids AND adults liked. Only change was to not include the seeds since my kids won’t eat things too spicy. One of my favorites!!

  19. Diane
    January 11, 2012

    Deish , left out the water, added red and green pepper, celery and mushrooms and don’t forget the cilantro !!!! sauteed up lil tofu bits added to the pot as well , ( ssh don’t tell the kids )lol

  20. dave
    January 16, 2012

    I just made this and it is delicious. It was very hearty, but my sauce was not very thick. Any idea what I did wrong?

  21. Katherine
    January 28, 2012

    Dave, I’ve found that it depends on the brand of soy crumbles you use. If you don’t use them at all, I would suggest leaving the water out. You could also simmer it uncovered to reduce some of the liquid. I’m glad you liked it!

  22. dave
    January 30, 2012

    Katherine,

    I found that after the chili sat for a while it thickened up. I posted that right after I ate it for the first time. Thanks again.

  23. Sheena
    February 3, 2012

    Great recipe, we added cayenne instead of jalapeno since we had one of my daughters’ friends over and didn’t want to turn up the heat too much. Also used probably twice as much chili powder and cumin. We love spice at our house :) I used TVP crumbles, but will leave out next time since they really didn’t add much flavor. Great recipe overall :) Will make again and double! It was gone very quickly.

  24. Mayling
    October 15, 2012

    I loved this recipe but I think It needs less cinnamon

  25. Bill
    June 29, 2013

    I have used this recipe about 6 times and I find it delicious. The Grits were good, however, I prefer it over couscous. I wondered if you have any nutritional values for this fabulous Chili.

  26. Bill
    June 29, 2013

    To Gail, I plan to try your recipe today and I will comment on it later. I really like the idea of the Zucchini.

  27. Katrina
    August 16, 2013

    Please forgive me but I have to ask – I live in England so could you provide me with a few translations please? What on earth are “grits?” – grit here is like fine gravel and you certainly don’t eat it, lol! Also when you say “broth” – that here is a thick soup mix with lentils, dried split peas and pearl barley. Is that what you mean or do you just mean stock (a vegetable stock cube dissolved in hot water)? And while I’m at it, I saw a different recipe with quantities describes as “c” – would that be a cup?
    Thanks so much

  28. Carli
    January 16, 2014

    I’ve made a version of this one at least a dozen times – minus the fake meat stuff and less cinnamon. I also tend to throw in whatever veggies I have left from something else (a few mushrooms, a small zucchini, peppers or onions). We top it with simple guac (avocado, garlic, onion and tomato). This is dinner tonight again. Excellent as a leftover meal too.

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