Wow!! No one knew it was Veggie! I wanted a real meat looking chili so I left out the garbanzo beans and corn and added 1 can of chili beans instead to keep the color dark. Also, only used 1 stalk of celery. Made it with cornbread and honey butter, perfect!! To cook I sauteed the onions and spices on the cook top then threw everything into the crock pot for 3-4 hours on high, stirring every hour. This recipe makes a LOT, enough for 6 with left overs for everyone.

Reviewed On: Feb. 3, 2009

YUMM!!! This is a great dish! I omitted the brown sugar and instead used sweet corn; and used Pam spray instead of butter. Cooked in the oven (with flipping once) as another reviewer suggested, so I could serve all at once for a dinner party. I made this a meal with a green salad with El Torito brand Mexican Ceasar dressing with home made tortilla strips on top (just cut up a corn tortilla and fry in a little oil). Also served with no-fat sour cream, avacado and homemade salsa (tomatoes, jalepenio, cilantro, onion, & lime juice. Great healthy meal, will definetly make it again.

Reviewed On: Jul. 2, 2008

YUMMM! This was so good and so easy to make, no cooking required beyond the pasta. I followed the recipe and chopped up the tomatoes as it says (the picture is not correct) and used vine rippened instead of roma. I used less garlic as everyone suggested. Served with ceasar salad and strawberries with bunt cake for dessert. A great and easy summer meal.

Reviewed On: Sep. 6, 2007