Reviewed: Sep. 17, 2007

I am a busy mum and have very little time to cook. We are started being vegetarian since my husband found out he had high blood pressure. I really liked this recipe. I used a crock-pot liner, so there was little clean up. I added 3 chopped veggie burgers (because I had them leftover from another meal). I am sure it would have been great without them. I plan to make it again.

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Yisskah

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Reviewed: Jul. 30, 2007

Tasty when made directly from the recipe, however, chop the celery small or it will not be cooked in two hours.

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StaceyB

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Reviewed: Jul. 24, 2007

This was yummy!

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herself the elf

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Reviewed: May 18, 2007

Well, I was going to give it a three star rating. But gave it a four star since I didn't stick to the recipe. I used several different types of dried beans instead of all the canned types called for in this recipe. I found it to be extremely bland. I had to add so many spices and flavors to get my husband to eat a second bowl of it. I guess next time I'll stick to the recipe and see how that turns out.

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Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: May 7, 2007

This was just okay for me. It was far too sweet, probably due to the baked beans.

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The Nightingale

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Reviewed: May 2, 2007

Almost perfect! I added 6 dried chilis, 3 tablespoons of maple syrup, 2 teaspoons of cumin, and a little salt to my taste as my family prefers very spicy chili. I'm a strict vegetarian (vegan), and this recipe is a staple in my home. It's my (omnivore) husband's favorite dish! It's perfect topped with vegan parmesan and served with hot vegan corn bread. I'll continue to make this again and again.

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Alana

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 30, 2007

This was very very easy, and tasty!!! The only change I made was adding jalepenos. The baked beans were an interesting idea, and added a good flavor to the recipe. I will definately make this again.

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Andria

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Reviewed: Apr. 24, 2007

Excellent base recipe. I added boca ground "beef", green onion, and hot red pepper to give it the spice i liked and served it over a cheese rice. Tasty and easy/fun to make. Tweak to your specific tastes - a very flexible recipe.

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yogagirl001

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Reviewed: Apr. 22, 2007

This recipe is GREAT! I make it almost every other week to take to work. I add a lot of hot sauce (for a kick it is lacking otherwise) and the last time i added one packet of the soy "Smart" BBQ pulled pork (fake pork, though very tasty!) to give it more of a chili feel. I've also tried adding the Smart Ground (soy ground beef) added to this. As an ex-meat eater who still appreciates the flavor, it adds that which I normally feel is lacking in vegetarian chili. Plus this recipe is AMAZINGLY easy to make. It takes next to no time and can serve as lunch all week! Thanks for the recipe.

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sullivan321

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2007

Wow! This was so good. I really couldn't imagine all of the flavors together, but the reviews were so good I wanted to try it. As others have said, it was delicious and so, so easy. Since we like spicy food, I did change the spices. Rather than the spices from the recipe, I put in 3 Tbsp. chili powder, 2 Tbsp cumin, 2 tsp cayenne pepper, 1 Tbsp salt, and a few grinds of black pepper. My tomatoes weren't in puree so I added one can of tomato paste to thicken it a little and I used black beans rather than black bean soup. I cooked it for about 3 hours in the slow cooker. This is one that I will make again and again! Thanks!

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Mar. 25, 2007

I've made many many different recipes of veg. chilis trying to find the one I like. Out of all them, this one is the best! My husband and I really enjoyed it and I will definitely be making it again! I skipped tha baked beans and put 1 tbsp of cumin and 2 tbsp of chili powder instead of 1tbsp as the recipe calls. Yummy! Thanks for a great recipe (finally!).

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MARTINIQUS

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Reviewed: Mar. 19, 2007

Made it for a party as the main dish. What a Hit!!! So easy, and the fact that it cooks in the slow cooker you don't have to worry about buring it. Thanks!

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LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

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Reviewed: Mar. 7, 2007

FIVE STARS! I'd give this recipe 6 stars if I could. Hands down one of the most delicious (and EASY) meals I've ever made. Thank you, thank you, thank you! Some notes: - It makes A LOT. I had to split it into 2 batches to fit in my 3qt slow cooker - black beans can replace the black bean soup and it will still taste awesome - there isn't a lot of liquid here. We actually ate it on plates instead of from bowls - makes a GREAT chip dip for corn chips - would be awesome in burritos Simply a wonderful recipe that I will be making again and again. BRAVO!

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Lin

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Jan. 20, 2007

I change some things around... the can of diced tomato's i used also had jalepeno peppers in it, I also added a package of dried chili seasoning, and i cut up a habenero pepper for an extra heat factor. I served it with jalepeno chips, and sour cream that was spiced with chili powder and a little of the chili seasoning mix. I also used a can of creamed corn instead of whole corn kernels. I thought it was sweet, spicey, and all around delicious... I will make this again, and agian... maybe with some corn bread as a side. yumm!

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RAZEinNY03

Cooking Level: Expert

Home Town: Waldwick, New Jersey, USA

Living In: Middletown, New York, USA

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Reviewed: Jan. 13, 2007

Excellent - it's more of a stew than a chili, really, but a hearty meal on a dark winter day. We added more chili powder for a better zing.

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Doug

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Reviewed: Jan. 7, 2007

I'm not a vegetarian but I love this chili. You'll be surprised by the flavor - I recommend adding a bit of hotsauce. This is super easy to make, inexpensive and it freezes well. Add some sourcream, cheese, and tortilla chips to the top for a great meal.

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VTKENDRA

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 2, 2007

I actually sauted the veggies before adding to the slow cooker, then I let cook on low for 4 hours.. turned out great!

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mrdrcook

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Reviewed: Dec. 26, 2006

Makes a lot of chili! Also good as leftovers (even cold!) and in a tortilla.

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Allison

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Reviewed: Dec. 18, 2006

This is SUPER easy and SUPER good. It was so easy I just could accept the credit for "making" it. It's definitely one of those "give me the recipe" dishes!

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cherrymae

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Reviewed: Dec. 14, 2006

This chili was wonderful. I made it in about 5 minutes on my way out the door. It's great for vegetarian and non-vegetarian's alike.

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Amy

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Oaklyn, New Jersey, USA

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Grandma's Slow Cooker Vegetarian Chili

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