Reviewed: Apr. 1, 2012

This was really great! My family and I enjoyed this immensely at dinner tonight (and I was the only vegetarian at he table). Even though it was so great, I'm only giving it four stars because I had to tweak it so much. However, I'd still say this was a great base vegetarian chili recipe. Here is what I changed: Added: 1 can diced tomatoes; 1 tsp. cumin; pinch red pepper flakes; 1 1/2 fresh parsley; 1 extra bay leaf; 1/2 tsp. more hot sauce; 1 Tbs. lime juice. Then, I did not add the extra 1 c. of water with the flour because the diced tomatoes already added extra liquid to the chili. Thanks for the recipe! :)

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Reviewer:

freedominwordz

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

Excellent starter for any chili. I did make a few changes. I used 3 cans of beans but used dark & light red kidney beans and black beans. Also added (1) 28 oz can of Muir Glenn fire roasted tomatoes instead of the water, veg bouillon, and flour. Brought it to my meat starving coworkers and none of them realized that there was no meat in it.

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Reviewer:

acountryvegan

Cooking Level: Expert

Reviewed: Feb. 21, 2012

Healthy bold chili. VERY delicious! I had to tone down the heat by about half for my tastes, tho. I served it on rice, with sour cream and cilantro. Thank you!

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Reviewer:

Enjoying food in LA

Reviewed: Jan. 22, 2012

This recipe is simple and delicious! I substituted 3 heaping tablespoons of dark brown sugar for the molasses and was extremely happy with the results. Adding a little chopped pineapple to the serving bowl was also a nice change.

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Reviewer:

windelbo

Reviewed: Jan. 20, 2011

I love this, it's simple and yummy. I like to add a can of corn and a can of diced tomatoes to make more and give a few more flavors.

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Reviewer:

lucidphoto77

Reviewed: Jan. 11, 2011

My sister bought me a slow cooker for Xmas as a way of supporting my new life as a vegetarian. This is the second dish I have made with it. EXCELLENT!

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Reviewer:

Fred

Reviewed: Sep. 24, 2010

I use veggie sausage crumbles and brown them first for a more meat like texture. Yummie! Even pleases MEAT EATERS such as myself.

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Reviewer:

sleepy808

Cooking Level: Expert

Home Town: San Pablo, California, USA

Living In: Martinez, California, USA

Reviewed: Jul. 26, 2010

Super easy and great. My sister in law didnt know it was vegetarian and loved it

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Reviewer:

Brittany

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Berwick, Pennsylvania, USA

Reviewed: Jul. 26, 2010

This is a good chili, but not great. After making this, I realize that I'm not a fan of celery in my chili. Also, I missed the crushed tomatoes of my usual chili recipe. I added cumin, a must have seasoning in any chili recipe for me. Next time, I would switch up the beans... just not use kidney beans exclusively. I made it un-vegan by using real sharp cheddar.

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Reviewer:

Augie

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Rahway, New Jersey, USA

Reviewed: Mar. 7, 2010

This was a great recipe for the whole family! i didn't use the hot sauce so our 1 and 3 yr olds would enjoy it. I also used 1 can kidney, 1 can navy and 1 can chickpeas and it was great!

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