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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Reviewed: Dec. 10, 2006

Really good! And I haven't even tried it yet leftover. Not what I was expecting - more of a chili flavored soup. Onions, peppers, and celery were still crispy after 2.5 hrs in the crock pot, which I liked. Didn't add the baked beans, used diced tomatos, and added a single hanebero pepper to give it a kick. I will make it again!

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St. Martin

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Reviewed: Dec. 2, 2006

Generally a very good recipe, just not as spicy as I like it. I added more chili powder, some cayenne & crushed red pepper flakes to up the heat. I also substituted "veggie crumbles" for the chick peas to please others who prefer a more "meaty" chili. Everyone was pleased with the dish!

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VeggieChef

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 30, 2006

Instead of using chili powder, I added a 16 ounce jar of medium-heat salsa. The chili was still thick, and hotter than I expected. Both vegetarians and omnivores enjoyed this chili at a potluck chili meal.

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Denise

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

I thought it had a lot of flavor just as it was. I enjoyed it makes me think I could do vegetarian more often. I too did use just black beans the cost of the soup was close to $4! where I was shopping so I figured I could substitute it for that price. My husband on the otherhand did not care for this at all so maybe I should have splurged for the soup. My advice before making it for a family make sure there is someone else to hand it out too in case they don't like it because it does make a ton as stated before.

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Reviewer:

outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 11, 2006

This recipe was just okay. I accidentally bought chili beans instead of black beans, and also added a chopped jalapeno, cumin, and salt. Served with shredded cheese and crackers. Not sure if I will make it again though. Not great, but not bad. Good source of fiber though!

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Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 10, 2006

This was good. Used Amy's mild black bean chili as the "black bean soup", and substituted a can of pinto beans for the baked beans. Doubled the spices, added cumin (this was key!), and added half a jalepeno for some heat. I don't have a slow cooker - just did it on low on the stove for 3 hours. Very hearty. Delicious served with cornbread.

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Alexis

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 6, 2006

Wow, this is really good!! The only reason I couldn't give 5 stars was because I modified it. YUMMY! I left out the italian seasonings and the corn. I also used Diced Tomatoes w/ zesty mild green chilies. It gives it a nice zest. This dish made me happy to cook VEGAN!

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LizzieV

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Reviewed: Oct. 3, 2006

Exceptional! Decided to try being vegetarian for a month and turns out we had a chili fest at church on October 1st -- so tried this recipe and it was a hit! We overheard many members of the congregation commenting on how delicious it was! Glad to have one great recipe to start our vegetarian challenge!

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Dana Cooks

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Reviewed: Oct. 2, 2006

This is a really great chili recipe and it cooks up fast in the slow cooker. The prep time is a bit longer with all the can opening and rinsing and the chopping and measuring but none the less with the best flavor and all I give it 5 stars. I will be making this one a lot this winter.

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starrywoman

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 9, 2006

I doubled the tomatoes and the chili powder, and I thought this chili was excellent and super easy! Not too sweet at all for me. If...no, when...I make it again, I will add a jalapeno or something to kick up the spice a little.

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Mrs C

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Reviewed: Aug. 7, 2006

I made this recipe exactly as written- including the baked beans. I must say, the first day I thought it was terrible and almost threw it out, but my fiance convinced me otherwise (he apparently liked it). I'm really glad he did, b/c for some reason, this dish was soooo much better the following day! We had it for dinner the following 2 nights as bean and cheese burritos w/ sour cream and salsa. They really tasted like gourmet bean burritos! Crazy, huh? But, it definitely got 4 stars for that!

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EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

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Reviewed: Jul. 19, 2006

I really liked this chili the first few times I made it, but now...I think maybe the sweetness is turning me off of it. Next time, I will substitute red kidney beans for the veggie baked beans. I think the baked beans make it a little too sweet. This is good with cornbread.

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bethanykate

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2006

I made this recipe years ago and still remember how good it was. It had a deep flavor and was so comforting... I think I had 2 or 3 bowls!

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healthnut

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2006

I did not like this.

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REDMACHCHICK

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Reviewed: Mar. 25, 2006

This was the best chili I've ever had. I made some modifications to the original recipe. I changed up the beans added to this and used some northern beans, pinto beans, and black beans. I left out garbonzo beans and kidney beans because they are disliked in my family. I did add more chili pepper as suggested by another reviewer and it made it just that much better.

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