Reviewed: Jan. 9, 2006

I made this chili for a group of friends this weekend. This chili is excellent as is, however my grocery store did not have black bean soup so I used canned black beans and doubled the chopped tomatoes. Half the group was not vegetarian so I decided to do a "layered" approach. Along side the chili I offerred chili-style ground beef so that it could easily be added to the chili. It was a huge hit and everyone seemed happy. I'll definitely make this meal again.

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lewsidsmom

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Reviewed: Jan. 9, 2006

this was not my family's favorite. My kids would not eat it. If you are not a fan of baked beans, this is a bad choice.

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teekay

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: League City, Texas, USA

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Reviewed: Jan. 7, 2006

Flavorful and hearty. I might add some tomatoe paste next time instead of the chopped tomatoes.

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ELLENANDRYAN

Cooking Level: Beginning

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Reviewed: Dec. 28, 2005

i felt this chili was way too sweet. i'd leave out the baked beans next time and maybe add another can of tomatoes.

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laurie w

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Reviewed: Dec. 5, 2005

THIS IS A RECIPE YOU COULD EVEN HAVE FOR BREAKFAST, START YHE WITH SOME THING THAT STICKES TO YOU RIBS.

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CARL

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Reviewed: Nov. 30, 2005

This chili was fantastic! I'm a vegetarian so I of course loved this recipe. I made it for meat-eating friends and they too raved about the flavor and texture. Great recipe. I think the black bean soup really made a great base. It was not too watery even with the soup base.

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MFPRICE

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Reviewed: Nov. 8, 2005

This is the easiest and best chili recipe i have found and it comes out the same every time. A gaurenteed crowd pleaser.

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bl

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Reviewed: Nov. 8, 2005

This was excellent. I did not miss the meat at all, it is very hearty. I could not find black bean soup, so used a can of black beans. I also added more spices to my taste (to make it spicier). Very good over brown rice topped with sour cream and cheddar cheese.

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FERRISBEAN

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 2, 2005

Exceptionally versatile recipe, great way to clean out that vegetable drawer! I threw in a carrot and some celery, but just about any root vegetable or winter squash would work well. Very filling. A tossed green salad and cornbread makes it a meal.

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KEN921

Cooking Level: Expert

Home Town: Mount Vernon, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 29, 2005

Very flavourful, and makes a ton. So much canned beans I was wondering if it'd cook into a 'mush.' I also forgot about time, and it cooked on high for four hours: Beans didn't fall apart. Garbonzos add a very nice texture. Used canned black beans instead of soup. I didn't have basil or parsley, and used a bag of frozen corn which held its crunch. Next time I'll add more celery & bell pepper, because they cooked-down a great deal; disappeared. Glad I tried this recipe!

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Oct. 25, 2005

I really liked this chili, I made it exactly to order except I couldn't find the progresso soup so I got a can of S and W black beans, latin style (threw away the label already, sorry) I would have given this a 5 start, but I really thought it was more like a soup than a chili. The flavor was a bit sweet and smokey, and I really liked that. It is also a very healthy meal, which I really liked.

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AMYTINCAN

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Reviewed: Oct. 8, 2005

great soup!,i susbstituted the black beans though with a cambells ready to serve summer country style soup.

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SARAHJEAN27

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 8, 2005

You'll never miss the meat with this recipe. Easy as can be, put it in the slow cooker for 7 hours on low and it turned out great. Topped it with sour cream and cheddar cheese, with a side of corn bread. Thought I'd died and went to heaven!

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NEERONDOGS

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Oct. 8, 2005

Very tasty. Small portions go a long way.

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Rose

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Reviewed: Sep. 15, 2005

Easy and delicious!

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KAL

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 26, 2005

This chili was just okay for me. It tasted more like it was made with spaghetti sauce. And it had no trace of spiciness at all. If you're in a pinch and this is all you have on hand, it will do, but it's definately not a 5* chili.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Aug. 19, 2005

Brilliant. I tried this for a little change from my same boring old chili. It sounded good. We are not vegetarians so i did add one pound of ground turkey to it to keep my husband and kids happy but I think it would have been just as great without it. Very very satisfying especially with corn bread on the side or crumbled over the top. Thanks for a great recipe. I'll definitely make it more often

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MRSARAB

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Reviewed: Jul. 17, 2005

This is the freshest tasting chili I have ever had. And SO easy. I did not have the black bean soup or garbanzo beans. I used white northern beans and extra kidney beans in place of those. I also used an extra can of tomatos because I thought it needed more juice. I threw in a ton of chili pepper and ground red pepper because I like a lot of kick. I live alone and this HUGE batch will last me probably a week or two!! Great recipe.

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LAUREN3581

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Jul. 7, 2005

Very tasty -- though I did add some extra chili powder to make it a bit spicier.... really just our preference. Makes a TON!

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LGREENE2

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Reviewed: May 19, 2005

I made this chili last night and took it to work this evening. OMG....the reviews were "outstanding" and nonstop! Seriously... Almost embarrassing...blush, blush!! Soooo simple and quick to put together. I actually had everything in the pantry and frig that I needed except for the green peppers and celery...but it still came out EXCELLENT! I did not rinse or drain the beans..figured I could use the extra juice, so just threw everything in, all at once. The only things I added was, a few shakes of sherry pepper sauce, approx 1/2 T. of bacon grease, and a pinch of celery seed. I also used 2 T. of chili powder. I did not have black bean soup, so just used the beans. And added 2 cans of the diced tomatoes with green chilies. The main "vegetarian" at my work place, absolutely LOVED it! I had the cheese, sour cream and fresh cilantro on the side and they all added what they wanted. Thank you ever so much for a great recipe. My husband also said it was one of the few "crock pot" meals that he actually enjoyed. It really is even better if you make it the day before, but my husband loved it even after just a few hours. Thank you again.

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