Reviewed: Nov. 2, 2009

FANTASTIC !!!!!!

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krayzie4him

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Reviewed: Oct. 31, 2009

This chili was excellent!!! I added 1 extra can of beans and served it with a dollop of sour cream on top.

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Kelly

Cooking Level: Professional

Home Town: Virginia Beach, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 30, 2009

Very good chili. I did use shredded chicken in place of the mushrooms and it went very well with this chili. I did use canned corn and canned tomatoes (chili style)to make it easier. I'll probably cook the peppers longer next time because they were a little to crunchy for my liking, but my family liked this chili. I also added fresh cilantro...always a good addition!

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remhoff

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Reviewed: Jul. 22, 2009

This may be my favorite dish so far! My 9 yr old loves it. We're vegetarians, so I had to make a substitution for the ckn broth. We used ckn style vegetable bullion and it's so delish!! We also use canned corn to make it easier. Otherwise, I follow the recipe exactly and it's fabulous. Thank you so much

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kristenlw

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Reviewed: Apr. 10, 2009

Awesome chili. I used canned tomatoes and frozen corn. I loved the black beans!!!

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Felicity

Cooking Level: Beginning

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Reviewed: Mar. 23, 2009

Very good! I love all the fresh vegggies in this. A great way to use summer vegetables!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Mar. 13, 2009

Yum Yum... THis is a great recipe. I am a mother of two and watch two other children during the day... I was able to whip this up in 15 minutes w minimal clean up. I omitted the mushrooms and jalapeno. I suggest taking the time to blend some of the mixture, it makes a HUGE difference in flavor. Otherwise it is kinda a sloppy salsa consistency and lacks the blended flavor a simple dish like this needs. I think it is best fresh because the veggies are still slightly crunchy. THIs is a keeper!!

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dash

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Reviewed: Jan. 10, 2009

This is, bar none, our favorite chili to make because it is so easy and colorful and delicious. I have made the following changes: an entire package of mushrooms, vegetable broth instead of chicken, skip the puree step (seems unnecessary), and use orange and yellow peppers instead of red. Sometimes I use green or red onions. That's the beauty of this recipe: you can really put your own twist on it!

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Michelle

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Reviewed: Jan. 10, 2009

Fabulous! Nothing else to say... The mushrooms make this recipe. Will be a regular meal at our house this winter.

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MAJORMOMMY2

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 9, 2009

Fantastic! I only have one minor suggestion: as you serve, garnish each bowl with a healthy dollop of sour cream and some freshly-chopped cilantro. It makes any chili! The cilantro has to be super-fresh, though. It starts to lose flavor as soon as you chop it, while the dried stuff is pretty much worthless.

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reidnez

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Reviewed: Jan. 7, 2009

This chili is absolutely delicious! It is hearty and flavorful! I agree with the comment suggesting to use all fresh vegetables. My only exception is that I have always used FROZEN corn and frozen jalapenos (just because that is what I have on hand). I've tried using canned tomatoes and canned mushrooms, but they seem to have taken away from the texture and taste. I also forgot to puree part of the chili one time, and I will never make that mistake again! The partial puree is an integral part that enhances the taste and the consistency. Finally, if you want/need meat, prepare something separately from this dish. I added meat one time, and I was so disappointed. It took away from this amazing chili that I love so much!

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CAPROPER

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Reviewed: Oct. 31, 2008

This was delicious and we liked it chunky. Did not have any cumin so added other spices. I added green bell peppers too. Only added chopped jalapenos on side for those that like them but it really made the chili. Served it over rice. My husband asked for seconds.

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MVBK

Cooking Level: Intermediate

Home Town: Manhattan Beach, California, USA

Living In: Torrance, California, USA

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Reviewed: Oct. 30, 2008

Very good. I added chicken breast, carrots, and lots more chilli powder:)

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michelle Lee

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Reviewed: Sep. 30, 2008

Hip hip horray for healthy food. The biggest change I made was to substitute an Anaheim pepper for the Jalapeno. My daughter doesn't care for spicy food. I used a lot more cumin and chili powder than called for and added a dash of Worcestershire sauce for more depth. Because I was trying to hide the mushrooms (and the small zucchini I added) from my family, I sauteed them in a separate pan and used my immersion blender to turn them to paste. I also blended one of the cans of beans and most of the tomato. It was excellent. I served it with a scoop of Corn Casserole (from this website) and a mixed greens salad. Thank-you Janed.

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 29, 2008

It was delicious and very healthy. I didn't change the recipe except that I soaked and cooked black beans. Next time I will have to puree a cup of the chili. Otherwise, it is not creamy enough. I had the chili with a tortilla, and it was really good.

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Kahori526

Cooking Level: Beginning

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Reviewed: May 27, 2008

This is a healthy and delicious meal, but it is time consuming due to all the chopping. I used less chicken broth and added more garlic powder. I also added a small can of tomato sauce to thicken the chili. Definitely puree the 1 1/2 cups of soup. It makes a huge difference.

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teachme

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Reviewed: Apr. 15, 2008

I liked this chili. I used less than a can of chicken broth and added about 1/2 teaspoon of garlic powder. Don't forget to drain black beans, and definitely do the puree thing.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Mar. 13, 2008

This was a wonderful recipe. My 9 year old is such a picky eater and he loved it. I made homemade cornbread to eat with it and what a great dinner. I will definitly be making this again.

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Kari

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

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Reviewed: Mar. 7, 2008

This was the best chili ever. It has just replaced my tradional chili recipe. I did add one can of Tomato soup, 1/2 pound of hamburger, (South Dakota is a beef producing state!), and replaced the jalopenos with canned green chili peppers. mushrooms, Good-bye kidney beans! We have always loved corn in a chili. I think I will enter this in next year's football Chili cookoff. I appreciated one readers addition of the Weight Watcher's point value.

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