Reviewed: Oct. 21, 2009

yummy stuff.. though i dont know that it can technically be called "insanely easy" with all the chopping involved. maybe the author has a food processor....?

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fakecrab

Cooking Level: Intermediate

Home Town: Wickliffe, Ohio, USA

Living In: State Line, Mississippi, USA

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Reviewed: Oct. 13, 2009

The Insanely Easy Vegetarian Chili is insanely easy! And yummy! Just indeed, use what you have - its all good - with brown rice - even better! Cheers for this recipe.

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CAITHNI

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Reviewed: Sep. 30, 2009

Season and add/omit veggies according to your own taste, but this truly is a fantastic chili recipe. My go-to. Always! Try adding veggie burger crumbles and its even heartier. Delicious, but even better the second day!

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robyn miller

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Reviewed: Sep. 28, 2009

This recipe really is insanely easy, and even my meat-loving fiance swooned over it. I made a few small modifications: I used olive oil instead of vegetable oil because it's what I had on hand, and "chili-ready" chopped tomatoes rather than the canned whole variety. I like spicy chili but since I used the chili-ready tomatoes, I didn't have to change the seasonings much; I added an extra half tablespoon of chili powder and halved the cumin to 1/2 tablespoon, and added a teaspoon of sea salt to enhance the flavors (which might not have been necessary if I had not used the low-sodium beans and corn). I also added a drained can of white beans. The finished product came out very thick and chunky, probably due to my high elevation, but that's how I prefer my chili anyway. Overall, this so good that we ate virtually nothing but chili for two days. Highly recommended!

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LeonardoGirl

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Reviewed: Sep. 19, 2009

I am a new vegetarian. This was one of the recipes I decided to try to eat throughout the week. I doubled the recipe and froze most of it. I used less cumin like everyone suggested. I also used more tomatoes, I like a soupier chili. I added salt, pepper and a little more chili powder. Simply put, this is FANTASTIC.

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Patrick

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Reviewed: Aug. 29, 2009

This turned out wonderful served with a spoonful of sour cream and crumbled tortilla chips on top. I do recommend using 2 tablespoons of chili powder and 1 teaspoon of cumin as several other reviewers suggested.

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tearosemoon

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

So something is missing from this. I can't figure it out. It's barely edible.

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Madeline

Cooking Level: Beginning

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Reviewed: Aug. 20, 2009

This chili is insanely easy and delicious! I used frozen corn instead of canned, and only had anaheim peppers so I substituted those for the bell peppers. Also, I used portobello mushrooms. Very tasty, excellent vegetarian dish.

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TaraL

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Reviewed: Aug. 10, 2009

WE love this veggie chili! We add a can of black beans and omit the mushrooms as well as cut back on the cumin. This is a great recipe to experiment with.

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EudailyFam

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Reviewed: Aug. 2, 2009

The first time I attempted to make chili, and it was just fabulous! I absolutely adore this recipe. The only real work is cutting up the veggies, best chili ever!

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Nour

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Reviewed: Jul. 18, 2009

Excellent! I made a double batch and froze the vegetables (minus tomatoes, corn, and beans) after sauteing and then pulled them out added the rest and it turned out great!

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sismis

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I left out the mushrooms and thickened it with corn starch mixed in cold water then put in near the end - this was so I could use it to top nachos!

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AnubisJr

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Reviewed: May 22, 2009

I was not fond of the flavor, and certainly not with the celery. I added it against my better judgement and was sorry.

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mellow

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Reviewed: Apr. 20, 2009

This recipe was just okay for me as is, so I added a few things to make it more flavorful. I added 1 tsp. brown sugar, 1 tsp. of cayenne pepper. If you like your chili spicy, then def. add in the pepper.

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jsrich18

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Reviewed: Feb. 20, 2009

It's a great recipe to use as a base. I must admit I've made this many times but have never followed it exactly as I make modifications based on what's available in the house....but that's what makes this recipe great and flexible.

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VWC2

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 19, 2009

A very tasty and filling chili. I didnt miss the meat at all. I did add some red pepper flakes to kick it up a notch, and substituted a can of black beans for the corn. yummy!

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bobby

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Reviewed: Jan. 25, 2009

Wonderful flavor for such a quick cooking chili.

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hejdukfan

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Reviewed: Jan. 20, 2009

Yum! Very good! I left out the celery (as it's not liked much in our house!) and also used crushed tomatoes instead of whole! I had to add water as it was sooooo thick! I added a chopped jalapeno pepper for added kick!! Thanks for the recipe!! Delicious!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 18, 2009

YUMM! After deciding to give up red meat, I decided to try this alternative to my dad's ground beef chili. It was sooooo good. I followed the recipe and added a chopped half of a jalepeno. I also skipped the mushrooms. My whole family loved this chili and it was not only insanely easy but insanely good.

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