without the salsa it was a real treat!

I tried this recipe once and found it really easy and soooo delicious.

This is a great recipe!! I have to admit though, that I did mess with it a little. Like others suggested, I doubled up on the beans and the chili powder. I also added some leftover mushrooms I had and a couple of cloves of garlic, minced. I also found that it wanted to be simmered longer, and my total simmer-time was an hour. Next time, I'll bring it to boil on high in the crock-pot, and leave it to simmer on low for a few hours. Even with my modifications, the original recipe gets 5-stars, because it is so simple and easy to make, and I think it is a winner! Thanks!

This was good, but it called for too much cheese. I used extra chili powder like others suggested. The zucchini was a good addition.

Add ALOT more chili powder. I also added 14 ounces of Kidney Beans and just 7 ounces of Black Beans. I topped it with diced onions and sour cream and it was great!

This was so good. I added an extra can of beans and multiplied the rest of the recipe by 1 1/2 because I thought the beans were a little sparse too, and it turned out PERFECT. I also added two small cans of mushrooms. My entire family loved this, including the vegetarian and the very meat-oriented eaters.

This is an excellent base for a great vegetarian chili. I agree it does need more chili powder. I used 1T at least and some chopped cilantro, topped it with 1T low fat sour cream and cheddar cheese. Yum!

Now THAT was easy and tasty, too. Follow the other instructions re: zesty chili spices and extra beans. All in all, a nice addition to the ol menu list.

My husband and I enjoyed this quite well. Very filling. I added an extra tablespoon of chili powder. I chopped up the zucchini rather than just halved slices. I did add an extra can of beans - I asked for Kidney beans, but my husband brought home pinto. It still tasted fine. One thing that I did do, just out of curiousity - another reviewer mentioned adding a dash of cinnamon - that was the only thing about the taste that we didn't like, so we won't be doing that again. I added a bit of chopped jalapeno for extra kick. Really good with corn chips or tortilla chips.

Could it get any easier to put dinner on the table? Effortless and very flavorful.

very quick and easy. i followed other's recommendations and added extra chili powder. i also added a package of veggie ground "meat" which was a nice addition. i will make this again.

This recipe definitely has five star potential with a few minor modifications. Upon the suggestion of others, I added more chili powder (probably 3-4 teaspoons). I tried it with the one and it didn't taste enough like chili. It was more vegetable/bean flavored. However, after the additional chili pepper and an added can of kidney beans, the chili was really good. Like others have stated, I would highly recommend cutting the zucchini into smaller pieces, so they cook better into the chili. Overall, great recipe. I'm glad we tried it.

We loved this recipe! I took another user's advice and added more chili powder (1 T.) and a can of cannelini beans, cut the zucchini in chunks and simmered about 45 min. to an hour. We ate leftovers tonight over a baked potato with cheese melted on top. Yummy!

Good and very quick! Used a medium heat salsa to make spicier chili. VERY EASY!

Pretty good for a meatless meal, but I found another recipe on this site that I like more. Will make this when we are pressed for time or don't feel like meat. Thanks.

For the amount of time that it took, this was pretty good. I did add some things ---- it definitely needed more chili powder, some cumin and a dash of cinnamon. However, I wouldn't make it on a regular basis --- just when I was in a time crunch.

Very tasty and easy to make. As other reviewers suggested, I used 2 cans of beans. Great with fresh bread!

Excellent and easy. I used chopped zucchini and it looked more like the real thing!