Reviewed: Sep. 6, 2008

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.

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Reviewer:

AWORKINPROGRESS

Reviewed: Sep. 6, 2008

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.

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Reviewer:

chilipadi1

Cooking Level: Intermediate

Reviewed: Aug. 17, 2008

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

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4 users found this review helpful

Reviewer:

Kahori526

Cooking Level: Beginning

Reviewed: Jun. 23, 2008

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!

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Reviewer:

Miss Kitty

Home Town: Palatine, Illinois, USA

Reviewed: May 6, 2008

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!

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7 users found this review helpful

Reviewer:

Mandy W.

Reviewed: Apr. 20, 2008

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.

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Reviewer:

bodymindwellness

Reviewed: Apr. 5, 2008

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!

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Reviewer:

Koko

Cooking Level: Intermediate

Reviewed: Mar. 24, 2008

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!

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Reviewer:

TYDYDGRLL

Reviewed: Feb. 26, 2008

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.

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Reviewer:

Amanda R

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 20, 2008

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.

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6 users found this review helpful