Reviewed: Nov. 2, 2009

This was a good basic chili, but a bit too sweet for me. I used Trader Joe's pureed black bean soup and added a small can of V8. I think next time I'll omit the baked beans, but otherwise simple and great!

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BekaS

Home Town: Duluth, Minnesota, USA

Living In: Sandia Park, New Mexico, USA

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Reviewed: Oct. 27, 2009

It was very easy which I love. It was so sweet it didn't seem like chili.

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cindy

Home Town: Auburn, California, USA

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Reviewed: Oct. 22, 2009

You cannot go wrong with this recipe. If you don't have something, just leave it out. If you want to get rid of a random canned vegetable, throw it in. Great for stretching a buck and cleaning out the pantry.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

So good! I used refried black beans with jalepenos in place of the soup, a 26 ounce can of diced tomatoes in juice instead of crushed tomatoes/puree, and only seasoned it with garlic, chili powder, cumin, and cayenne pepper. I had it on low for about 8 hours and it was DELICIOUS!

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starhaley

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Reviewed: Oct. 20, 2009

Couldn't find black bean soup so I used a can of black beans in seasoned sauce (more like seasoned water). Everything turned out well even the two Tbs. of chili powder and I don't like chili powder. I served this with a pan of cornbread on the side.

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Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Oct. 15, 2009

Pretty good! I'm a meat lover. My girlfreind is a vegetarian. I'm always looking for something that we both like. I changed up the recipe and added one chopped Jalapeno and a lil axtra chili powder. Sweet and spicy.

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Knappyhead

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Reviewed: Oct. 13, 2009

I loved this. This is the first vegetarian chilli I really liked. I was not able to find the black bean soup so I took a can of black beans, rinsed, drained and added a cup of veggie broth and put it in the blender before adding to the slow cooker. I will make this a lot.

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Yvonne

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Reviewed: Oct. 11, 2009

If you like a sweet chili, this would be very good for you. Our family found it a bit too sweet, and unfortunately most of the leftovers went to waste even with an attempt to reinvent it for chili dogs.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Oct. 5, 2009

It was very good! The only thing I noticed was the the green bell pepper and celery didn't cook completely in 2 hours on high, but other then that, it's good.

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Ivy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 23, 2009

I'm new to cooking and decided to try this because of its simplicity. It came out great! Definately better flavor the next day. I did not deviate from the recipe too much. I used frozen corn and black beans like some others mentioned. I didn't have parsley so I substituted a cajun seasoning which had a parsley component to it. Served with shredded cheddar and sour cream on top.

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amsom

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Reviewed: Jul. 17, 2009

Quick & simple, yet delicious!!

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Gerry L

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Reviewed: Jun. 23, 2009

This is yummy - quick to assemble and the flavors are great from being in the slow cooker. I added a few more spices to heighten the flavor as well. Good recipe!

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 11, 2009

Yum - this is so hearty, with a hint of sweetness, and soooo easy to make - delish.

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kulio

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Reviewed: Jun. 5, 2009

This was very filling. Next time I will eliminate the baked beans. I did not like the taste it added to the chili. I would make this again.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: May 20, 2009

Excellent! I couldnt find black bean soup so I just used a can of black beans. I also used a large can of crushed tomatoes and a regular can of diced tomatoes. I forgot to add the corn and garlic but it was great anyway. I sauteed my vegetables in olive oil before adding them and I cooked this on the stove top to hurry it up. I didnt have dried parsley so I garnished mine with fresh flat leaf parsley and colby/jack cheese. Thanks for the recipe- we loved it!

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kajojozoka

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Reviewed: May 19, 2009

This is my first review! I have made this a bunch of times, I have many vegetarian friends...I have also put different veggies in, and a couple of times I added veggie soy meat crumbles. It always turns out really good.

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qcfoodie

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Reviewed: May 17, 2009

Great chili recipe, my husband, who avoids vegetables will actually eat this. I just make it a tad bit hotter for him!

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BLUEFOOLS

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Reviewed: Apr. 6, 2009

Not bad but not great. My family ate it without complaint. I don't know that I would make it again though.

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chicklet

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

Just AWESOME! I made some changes based on what i had on hand. I used 2 cans of black beans. I pureed one of them with a little veg broth.(could not find black bean soup) I used great northern instead of garbonzo. I used the bigger can of baked beans. Skipped the parsley, oregano, and basil. Added more chili powder and added cumin. Perfect! Cooked several hours longer. WAY better the next day! WOW!

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jho2003

Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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Reviewed: Mar. 23, 2009

I enjoyed the mixture of beans. Unfortunately the whole dish was quite bitter (to me anyway). If I was to make it again, I would probably not use any of the spices, and add them to taste after it was finished cooking. Overall a good dish though!

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