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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Terri

Cooking Level: Beginning

Living In: Williams Lake, British Columbia, Canada

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Reviewed: Mar. 9, 2009

Really like this dish on several levels -quick, tasty, nutritious and inexpensive. (Our cost was $10 - the most expensive ingredient was the McCormick's Chili Seasoning). We also used creamed corn, tomato paste, and black beans because we couldn't find the soup. This will be perfect for work lunches.

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BSA650

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

I loved it! (But, it tastes nothing like chili.) My husband who likes traditional chili didn't like this as much as I did, though. I used a McCormack chili spice packet instead of the chili powder, oregano, and basil. I also used low or no sodium cans of beans, when possible.

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Rachel Emily

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: New York, New York, USA

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Reviewed: Feb. 19, 2009

Takes longer to cook (the onions were still crunchy). I give it two stars for high sodium content and boring taste. It needs some spices or something.

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ATOMICTAM

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Reviewed: Feb. 9, 2009

I have been making this for years. It has been passed off with no questions of being vegetarian many times. I have made it on the stove top also just cooking until beans are cooked and it is warm throughout Over the years I have added chopped carrots, cumin and cayenne to suite my taste. However the origional is great too. It is always a hit and can be modified easily depending on what you have in you pantry!!!

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