really really good! I'm a student, so it was a cheap and easy meal to make and it was YUMMY! I made a few changes (this recipe is pretty flexible I'd say for making substiutions). I added squash and zucchini to the vegetables and used chickpeas and kidney beans. I've pretty much eaten it every day for 5 days....mmmm.

This is one of my favorite recipes on the site! So easy to do and all of the ingredients are really basic and inexpensive. My notes: I add a can of black beans and to keep it from getting too soupy, I drain all of the canned goods thoroughly except for the tomatoes. Great served with a crusty french loaf!

This was very easy and tastey! I ended up adding wayyyy more beans! I didnt have kidney beans so I used I can Chili beans, one can of chick peas, one can of pinto beans, a can of black beans and peas n carrots. I also cooked it for an hour and added corn starch at the end of it to thinken it up a bit. Perfect!

fantastic recipie. have made many times, and everytime i want some to freeze, there is none left... Basically i follow the recipie word for word, but i use all low sodium products, lowering the sodium %. I also omit the olive oil and just throw everything in a crockpot overnight. actually makes a great breakfast on a cold morning, lunch and dinner - yeah - i typically live off of it until its gone. its just that good. 5 stars from me.

Our family enjoyed this recipe, although we did make a few changes. We substituted diced zucchini for mushrooms, added more chili powder and some sea salt, and used vegetable broth instead of the liquid from the cans of beans (to avoid all the sodium of the canned liquid). We loved the chunky (healthy!) veggies. The flavor was a bit on the bland side for our tastes, but overall this was a good base recipe to use to alter to your tastes.

Excellent recipe! I replaced the celery with a yellow bell pepper, and replaced the corn with a can of white beans (just personal preferences, not a huge fan of corn or cooked celery) I also halved the cumin and chili powder, glad I did so that the spice/heat didn't overwhelm the dish. The recipe doesn't call for salt,and I found it unneccessary to add any. That's saying a lot because I do have a salt tooth! Turned out very 'juicy' but nowhere as soupy as in the picture. Great, because I like chili less liquidy anyway. Best eaten at least 6 hours after cooking to let flavours meld, and it's even better the next day. Will definitely make this again.

Good. Good. Good! There's nothing to say except that this is the best!

I made this for a vegetarian family in need of meals due to one parent being in the hospital and the other parent just abou living there and the three boys are vegetarian. I wanted a main dish, and man oh man, this was an awesome bill of fare! I will sure make it again for my own family. This was a great tasting non-meat chili! I didn't change a thing except to add a package of McCormicks Chili Seasoning....and bumped up the cumin a bit! Yum-O!

This was okay. I think it would be a lot better if the cumin was halved or left out because it overpowered the dish. Does have potential though!

Yummy... fed 10+ people and they all loved it. I doubled the recipe and used shitake mushrooms and a combination of kidney and black beans. I might add a fresh tomato next time, but otherwise - this WAS super easy and so delicious.

Mmmm... This was my first time making chilli and I was very pleased with the results : ) I didn't have any mushrooms but I think it would have been even better with them so I can't wait to try it with the next time. I added chickpeas, doubled the chilli powder and I cooked it for 20 mins and then took the lid off while it cooked for another 5 mins and it thickened to the perfect consistency. I had it with rice and sprinkled white cheddar over it which really made it.. Thanks for sharing, great recipe!

This was very, very good. My husband and I both loved it. Very easy and I love how you can mix it up with whatever you have on hand. I added some white kidney beans as well as the red and left the red pepper out because I didn't have one and it was wonderful. Thanks for a great recipe!

The mushrooms definitely make this recipe. If you're looking for a "meatier" texture, the mushrooms give you that texture and some really nice flavor, also. I used portabello. As other people noted, the chili is pretty thin, and I even omitted a lot of the juice from the canned veggies. The thinness didn't bother me too much, although it doesn't end up as a very traditional chili. This was my first attempt at making chili, and I thought it was a great starter recipe that satisfies both vegetarians and meat-eaters alike. Also, as promised, it WAS insanely easy.

I wish the rating system had "half" stars - I wanted to give this 4.5 stars but not quite a five. I am not a cook by any means, this was my first attempt at making any type of chili without using Chili Magic and it was very easy. Insanely easy! : ) It gets a five star rating in that regard. The only thing I didn't like about it was the cumin. I never cooked with it before and next time I make this I will omit it. I thought it had an odd taste, that is the only reason I give this 4.5 stars. Ate this with baked Tostito's tortilla chips and it made for a great meal - would be good with cheddar cheese and/or sour cream.

My whole family loved it and they are the hardest to please with a single meal!!! Made my day!

This is a fantastically delicious chili. I used less cumin and chili powder as we are not fans of overly hot chili and it was just flavorful. I used mixed beans instead of just kidney beans, and didn't add celery. I've also varied the type of peppers and used yellow, green, orange or red. We served this at an open house along with a pot of beef chili and both were a hit.

Very tasty and so easy to make substitutions with! I prefer this to regular chili. My husband likes it too, though he still prefers the meatier version. (I always go a lot heavier on the veggies than the recipe calls for, so I've never had any trouble with it being too thin or soupy.)

Fantastic recipe! Easy and very healthy! I didn't have a red bell pepper, still came out good. Seems like you could add or omit many different veggies. Even my husband, who loves his meat chili, thought it was delicious!! This one is a keeper!