Forums: Main Kickstart Forum: Recipe question
Created on: 01/16/13 02:45 PM Views: 240 Replies: 8
readpr Joined: 01/16/13 Posts: 20	Black Bean Chili Recipe question Posted Wednesday, January 16, 2013 at 2:45 PM Quick Black Bean Chili recipe for day 3 calls for 1/4 cup of chili power. It that right? Seems like a lot!!!
	Edited 01/16/13 2:48 PM Quote | Send PM | Link | Top | Bottom
Bugsmom Joined: 09/13/10 Posts: 2068	RE: Recipe question Posted Wednesday, January 16, 2013 at 3:01 PM yeah that seems like a lot. Just add whatever is enough for you - my hubby would probably not mind a quarter cup of standard chili powder We generally don't use 'chili powder' - we'll use individual chili powders like ancho (for spice) or chipotle (for smoky). Then hubby adds hot sauce at the table (hot, skull&crossbones, or WARNING!) --DebR
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readpr Joined: 01/16/13 Posts: 20	RE: Recipe question Posted Wednesday, January 16, 2013 at 3:12 PM Looking at some other black bean chili recipes, looks like I should start with 1 Tbsp and add more if needed. Priscilla
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Susan Levin Joined: 12/26/09 Posts: 1188	RE: Recipe question Posted Wednesday, January 16, 2013 at 3:38 PM I actually did call the chef and creator of this recipe to confirm that amount of chili powder. He stands by it! However, we have found that half that amount is more palatable to folks - so 1/8 cup or 2 tablespoons. Susan Levin, MS, RD PCRM Director of Nutrition Education
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readpr Joined: 01/16/13 Posts: 20	RE: Recipe question Posted Wednesday, January 16, 2013 at 3:55 PM THanks! I'll start with 2 Tbsp and increase as needed. I like spicy!
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readpr Joined: 01/16/13 Posts: 20	RE: Recipe question Posted Wednesday, January 16, 2013 at 3:55 PM THanks! I'll start with 2 Tbsp and increase as needed. I like spicy!
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Bugsmom Joined: 09/13/10 Posts: 2068	RE: Recipe question Posted Wednesday, January 16, 2013 at 4:04 PM If 1/4 cup is 4 tbls, then that doesn't sound like too much for a MILD chili powder and a BIG pot of chili. --DebR
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Susan Levin Joined: 12/26/09 Posts: 1188	RE: Recipe question Posted Wednesday, January 16, 2013 at 4:06 PM The chef would agree, especially if it's a quality chili powder. But you will see when you make this recipe that it is actually not a "pot" but rather a couple of small servings. So I understand people's hesitation. Susan Levin, MS, RD PCRM Director of Nutrition Education
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beatrice30 Joined: 12/29/12 Location: Germany Posts: 41	RE: Recipe question Posted Wednesday, January 16, 2013 at 5:46 PM I LOVE this recipe! I used 1 Tbs chili powder and 1 Tbs sweet paprika. It didn't really need more.
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