Three Bean Chili Recipe – Laura Vitale – Laura in the Kitchen Episode 978

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49 Replies to “Three Bean Chili Recipe – Laura Vitale – Laura in the Kitchen Episode 978”

  1. Hey Laura I would like to try this recipe but I want to know did you soaked the beans in water overnight or they are pre boiled or what exactly!!? , because I just bought them and they are hard and difficult to cook I think!!! Thankyou so much

  2. I make the same exact chili except I use soy chorizo from Trader Joe's as my "meat." The soy chorizo has a really nice combination of spices in it already so I dont have to overseason my pot. I just add salt and pepper and red pepper flakes. You should try it!

  3. My husband made this in the slow cooker and it was amaaaazing! I much prefer seeing these kind of recipes than Italian. I'm Diabetic and most of the time Italian is too high in carbs and fat for me. These kind of recipes on the other hand are healthy and they have a good effect on the blood sugar. Keep them coming! Greetings from Canada.

  4. looks yummy. I like a really mild heat meat sauce chili. ground beef and pork, fire roasted crushed tomatoes, homemade tomato sauce, a good bit of port, kidney, red and white beans, some sugar to balance the acid of the tomatoes, chili seasoning blend, bay leaf. cook it all down until rich and thick serve it over big bed of spaghetti top with cheddar, sour cream and spring onions. good eats

  5. hey laura….I m ur big big fan…thnx for ur lovely recipes…u r such a great inspiration 😊 please can you make some pakistani food like chicken tikka or something else….ur version of course 😜. …pakistani culture is so rich….I hope u can find some easy n fantastic recipes 😊…luv from Pakistan 💚😊

  6. Hey Laura, when are you going to make kasha vanishka? It is high in protein and is gluten free if you make it with rice pasta (instead of the conventional wheat pasta). Kasha (roasted buckwheat groats) is a staple of Eastern Europe. It is not a true grain, so it doesn't have the gut issues that a lot of grains have and is VERY nutritious–has a complete protein profile. The Ashkenazi Jews survived on it. It is delicious served with a little sour cream on top.

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