Reviewed: Jan. 25, 2009

Wonderful flavor for such a quick cooking chili.

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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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horsegrl

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Reviewed: Jan. 16, 2009

YUMMMMM!!! The BEST!

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

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Reviewed: Jan. 10, 2009

This is a wonderful veggie chili recipe! The only alterations I made were omitting mushrooms, and using frozen corn. YUM!

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Kim C

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Reviewed: Jan. 8, 2009

I added an extra can of kidney beans, some black beans, and cut back the cumin. Also added more chili powder (I like about 20 tsps), some more garlic, and a couple bay leaves. Great recipe, will be making this a lot in the future.

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hippocakes

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 7, 2009

This was very good! Very Hearty!!! My husband loved it!

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JR

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Reviewed: Dec. 7, 2008

This chili was very good. I stuck to the main parts of the recipe but added a few extra things. I added garbanzo beans(without the juice), black beans(with the juice), pasilla peppers, and yellow squash. Everything was cooked perfect. My vegetarian boyfriend loved it too and commented on how yummy it was with all the veggies! I have lots leftovers (I only cook for 2) so next time I might cut the recipe in half. I also added cheese, sour cream and fresh avocado on top.

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Suzymcspillsalot

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Reviewed: Nov. 11, 2008

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.

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Meg9

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Reviewed: Oct. 29, 2008

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!

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L. Lynn

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Reviewed: Oct. 20, 2008

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!

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Amanda

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Reviewed: Oct. 2, 2008

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.

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SLAPSTICKGYPSY

Cooking Level: Intermediate

Home Town: Elysburg, Pennsylvania, USA

Living In: Washington, D.C., USA

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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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AWORKINPROGRESS

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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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chilipadi1

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

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

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Kahori526

Cooking Level: Beginning

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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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Miss Kitty

Home Town: Palatine, Illinois, USA

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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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Mandy W.

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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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bodymindwellness

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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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Koko

Cooking Level: Intermediate

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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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TYDYDGRLL

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Insanely Easy Vegetarian Chili

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