Reviewed: Feb. 17, 2012

We are contemplating a transition to a more vegan or at least vegetarian lifestyle and trying a few new recipes. This one definitely will be added to our rotation, vegetarian or not. Didn't have the zucchini or squash, but there was plenty without those two. Seems like you can add whatever you have or want. Also i didn't have tomato paste or tomato sauce, just used some hot salsa instead, it turned out well. We were very pleasantly surprised.

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sampstar

Reviewed: Dec. 2, 2011

This recipe has good taste but it is WAY TOO spicy! I even cut down the chili powder down to 4 tablespoons. If I do this again I will try 2 tablespoons.

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Reviewed: Oct. 24, 2011

WAY too much tomato. The consistency was like tomato sauce with vegetables. Won't be making this again, but if I did I would use only 6 oz tomato paste and no tomato sauce. Also, 4 Tbsp. chili powder would be plenty.

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WHYADUCK

Reviewed: Oct. 19, 2011

Excellent chili that will convert to a low Point WW meal!

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joyce

Reviewed: Oct. 17, 2011

I'm not vegan- in fact, I'm not even vegetarian, but we LOVED this! We had dinner guests, with a mix of dietary restrictions and this was a big hit with everyone!! I sauteed the peppers,onions and garlic as suggested. I added an 8 oz package of fresh mushrooms in the last couple of minutes of sauteeing. I left out the spinach, used only one can of tomato paste, and used 2 cola-sized cans of V8 rather than 1 can of tomato sauce. Otherwise, I used all veggies and spices as listed. We will definitely break out this recipe the next time we have guests with strict diets. (And probably sometimes when we don't!) Thanks for posting!!

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phred

Reviewed: Oct. 5, 2011

Yummy! Doubt my kids will eat it, but it's delish!! I omitted salt and olive oil and just threw everything into crockpot. Also, instead of buying all the cans of beans, I bought the dried 15 bean package and presoaked them overnight in water.

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MomtotheFABFive

Reviewed: Sep. 4, 2011

This is AWESOME! It tastes good as leftovers too. My husband (not vegetarian) and I (vegetarian) loved it. I will definitely be making this more often. I'm not vegan so I used cheddar to top and corn chips on the side. YUM!

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smashree

Reviewed: Aug. 18, 2011

Great! We aren't vegan--not even vegetarian--and it was still appreciated. Great way to make a chili in the crock pot that is hearty and really healthy. It makes a ton and was delicious for days afterwards. I only had one small can of diced tomatoes, but just added a little extra veggie broth to make up for the liquid that would have been in the canned tomatoes. We have a large crock pot, and it almost didn't all fit! For the reviewer who was worried about sodium, just check the sodium levels of your veggie broth, rinse your beans well (or use fresh and soak them overnight before), and/or omit the salt. I can't see what else would be adding so much sodium. ALSO, I didn't saute any vegetables in olive oil first. Just added all to the crock pot. Not sure if that would have made a difference, but I doubt it. Cooked 8 hours on low.

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Mrs. Finny

Reviewed: Jun. 9, 2011

I would give this 5 stars but WHERE ON EARTH is all of that SODIUM coming from!?!? That is A LOT of sodium! How big is an actual serving? I know it SERVES 15 but is that a half cup? 3/4 cup? Also, I am bummed out that there isn't really THAT much protein in it..maybe I'll throw some tofu in there...

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andrea

Reviewed: Mar. 24, 2011

This is not your traditional chili but it is a good chili nonetheless . I did not have zucchini and squash so i replaced those with diced carrots and celery.Worked out nice and replaced the tomato sauce with vegetable cocktail like one reviewer did and it was also good.

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