This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. —Jeraldine Hall of Ravenden Springs, Arkansas
"Folks who like their chili hot really get a kick out of this zippy recipe," pens Amy Baxter of Bishop, California. "I serve steaming bowls of it with oven-fresh corn bread. It's chockfull of garden goodness—with two kinds of squash , tomatoes, green chilies, black beans, etc.—that you can leave out the meat altogether and not miss it a bit."
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. But thanks to full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm corn bread. —Jeanette Urbom, Louisburg, Kansas
Canned soup and beans are the secrets to the recipe's rapid preparation. For even faster meal making brown, drain and freeze the ground beef when time allows. When ready to use, just combine frozen cooked beef with the other ingredients and simmer as directed.—Jean Ward, Montogomery, Texas
This robust chili from the USA Rice Federation teams rice and kidney and pinto beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you.—USA Rice Council, Houston, Texas
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. —Donna Smith, Fairport, New York