For a richer flavor, consider adding a tablespoon of unsweetened cocoa powder or a splash of balsamic vinegar during the last 30 minutes of simmering. If you prefer a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño to the pot along with the other spices. This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. For a vegetarian version, ensure your sour cream substitute is plant-based. You can also add other vegetables like bell peppers or corn for extra flavor and nutrients.
Bridie Mcdermott
Jun 20, 2025Easy to follow and delicious. I added a bit of smoked paprika for a smoky flavor.
Matteo Collins
May 9, 2025My family loved this! Even my picky eaters asked for seconds.
Edd Aufderhar
Apr 19, 2025I've made this recipe several times, and it's always a hit. It's become a staple in our house.
Stephania Abernathy
Apr 2, 2025This chili is amazing! The quinoa adds a wonderful texture and makes it so filling.