Reviewed: May 22, 2012

This is a good solid vegetarian chili, and very adaptable to your tastes. For those having trouble finding the black bean soup, Goya makes it. I found it in the local discount supermarket (I live in an urban area though, with a big Hispanic community). I know that I like my chili with a bit of kick, so I added some Cayenne and a half of a chipotle chili in adobo sauce, finely chopped... almost to a paste. I used red pepper instead of green pepper, and I used less celery. After 2 hours on high, it was not cooked enough. The veggies, even though I chopped them small, were not cooked through, but the chili was edible. Chili shouldn't be crunchy. I put it on low for another 4 hours or so, and it turned out great! It's very hearty and filling, even sans meat! Enjoy!

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Reviewer:

cookinkate

Reviewed: Apr. 23, 2012

Made a few tweaks to the seasoning to taste. Other than that, a really great recipe that is flexible to your tastes. The first time I made this, it was for a chili cook-off between a (vegetarian) friend of mine. The judges (our friends) chose my chili as the winner! The consensus: It's so hearty you wouldn't know that there isn't any meat in it! Love this recipe. Have used it many times.

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Reviewer:

awfullyrad

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Apr. 23, 2012

This was delicious after I made changes as suggested by others and a few of my own. 1. I couldn’t find black bean soup anywhere, so I added a half a can of black beans rinsed. (I saved half for Vegetarian Quesadillas that I’m trying later in the week!) 2. I used diced tomatoes, since that is what I had at home. I would probably put a second can in next time. 3. Frozen instead of canned corn. 4. A lot more chili powder than it calls for and a little bit of cumin. 5. I also added 2 jalapeños for a little extra kick and two chili’s in adobo sauce because I had them leftover. 6. I cooked it on low for 6.5 hours.

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Reviewer:

ClumsyInKitchen

Reviewed: Mar. 20, 2012

Was wonderful and the whole family loved it! Just recently started eating a vegatarian diet after reading Forks Over Knives, and was looking for tasty recipes. This one will be repeated many times! Thanks for posting it

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Reviewer:

Cheryl

Reviewed: Mar. 18, 2012

Like other reviewers, I thought it smelled wonderful while cooking. It just was rather bland and too sweet. I would have left out the baked beans, added more chili pepper, a bit of salt, and perhaps cayenne to give it spice. I would not call this chili, instead I would call it a bean stew.

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Reviewer:

tiagdol

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

We made this during a healthy dinner week and it was so easy and delicious! Very healthy too with all the beans and veggies.

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Reviewer:

iluv2cook

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

We suggest adding jalapeño double the chilli powder, plus chives as a garnish. Vegan cheese is also a nice touch.

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Reviewer:

dillzimm

Reviewed: Mar. 1, 2012

This Vegetarian Chili is amazing! It came out perfect with little to no effort. I wasn't able to find Progresso Black Bean Soup, so I just used a can of Black Beans. I also omitted the celery. It was delicious. I also topped tortilla chips with this chili with cheese and sour cream, made great nachos too. Thank you for sharing this great recipe!

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Reviewer:

Amanda

Reviewed: Feb. 21, 2012

The recipe as written is very bland so I dumped in more spices to taste. I ended up probably more than doubling the amount of spices called for and added at least a tablespoon of cumin. I also added chopped carrot and jalapeno. I would rate this 4-4.5 stars with the added spices considering it tasted fairly good, was budget friendly, and made a lot of food. Maybe next time I'll try it with lentils for a "meatier" texture with veggie broth to make more liquid, although the carrots did add a little crunch to the mixture.

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Reviewer:

Valasca

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 18, 2012

This gets a thumbs down from me (sorry!). My dad is helping my husband cut trimwork today, so I made lunch for them. Because my pops is on a heart-restrictive diet, I was leaning toward a healthy, non-fat meal. Between the three of us, my dad is the only one who liked this enough to have a second helping. Surprisingly enough, my "bean hating" husband liked this too, but it's unlikely he would jump out of his seat to eat it again. I couldn't even stomach more than two mouthfuls. To be fair, I am awarding 3 stars simply because the opinions on this were so divided. For me, there were two glaring problems with this. For one, all of my veggies were crunchy (they could stand to slow cook MUCH longer than 2 hours). My main complaint however, is that I felt something was missing and was constantly reminded of this after every bite. I guess I have conditioned myself to only like traditional chili with beef.... Since my dad thought this was fantastic, he's getting all the leftovers lol! If for nothing other than finding a healthy chili my dad can enjoy, this wasn't a complete waste of effort. :) Thanks anyways, sellitman.

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