Reviewed: Sep. 5, 2007

I've done this recipe many times, but with some changes. I don't put mushrooms simply because I don't like them that much, did not put the liquid of the corn and kidney beans and put crused tomatoes instead of whole peeled tomatoes with liquid and it maked a thicker consistancy which I really like.

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BOUCH73

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Reviewed: Jul. 6, 2007

The only grievance I have about the recipe is the title "insanely easy". We need to be careful about the use of such terms. The recipe is very time consuming - at least 8 different things to chop and prepare, etc. Easy means fast and minimum labour. I was looking for something that took less work. GB

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Gordon Bucek

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Reviewed: Apr. 23, 2007

I make this with ground turkey in it because I like all the vegetables - yummy!! Serve with chopped white onion and shredded cheddar.

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LINDSTROM

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Reviewed: Apr. 19, 2007

I like how it is so easy to make and you can use whatever vegetables are available. I let chopped fresh tomatoes simmer long enough to provide liquid for the chili. This way, I didn't end up with a "soup" as some reviewers have observed, rather than a chunky, thick chili.

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jL

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Vermont, USA

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Reviewed: Feb. 8, 2007

this was ok, but i really didn't like the cumin flavor, no matter how much spices i put in the cumin flavor never went away! i would'nt reccommend it to anyone unless they liked cumin.

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Jovi K

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 1, 2007

Wow. I am amazed by how flavourful and hearty this chili is considering how easy it is to prepare. This tops all the ground meat chili I've made in the past. I added romano beans and used yellow pepper instead of red. I also added a little paprika. Definitely a keeper. Outstanding.

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JINGSHI

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Reviewed: Jan. 16, 2007

Easy and awesome.

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Stranded Caper

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Reviewed: Jan. 6, 2007

Very good and is even better as leftovers. I served it with corn bread. MMmmmm... I also wouldn't call it insanely easy as it was quite a bit of chopping involved.

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GIRLWTUDE

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Reviewed: Dec. 16, 2006

This is my favorite chili..I have made this recipe dozens of times...I usually add 2 cans of kidney beans, and 2 cans of chili-ready tomatoes. Good with sour cream and shredded cheese!

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Amy

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Reviewed: Nov. 25, 2006

I added a few of my own ingredients, but this recipe was a great starting point for ideas.

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jaymelawson

Cooking Level: Intermediate

Home Town: Bowling Green, Missouri, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 15, 2006

This was good soup but it didn't seem much like chili to me.

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ginger

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2006

I love this chili and make it all fall/winter. I usually up the garlic to 5 or 6 cloves, leave out the celery and mushrooms, and throw a can of chickpeas and black beans in there as well. Delicious!

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Marty

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Reviewed: Sep. 8, 2006

This was good...you'll never miss the meat. Even my brother-in-law, who refuses to eat veggies, liked this. I made it exactly as written with one exception: I couldn't find a 19 oz can of kidney beans so I used 2 14.5 oz cans. A very hearty chili.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 19, 2006

Very good. I appreciate recipes with many different kinds of vegetables. It could have used something extra from the spice rack to kick it up, though. If I make it again I will add more chili powder, perhaps some cayenne or hot chiles as well.

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Beckerkorn

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 15, 2006

I love it! I've been looking for a good vegan chili recipe and this one lacks nothing. You don't even miss the meat you find in normal chili. Thanks for sharing it!

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VirginiaGirl

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Reviewed: Jul. 9, 2006

My mum and I liked this veggie chili very much. The only change I made was adding more oregano/cumin, otherwise it would've tasted a little bland. The consistency was just right, not like a soup at all, and -as promised- it was pretty easy too. A keeper!

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zimtsticker

Cooking Level: Beginning

Living In: Nuremberg, Bayern, Germany

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Reviewed: Jun. 15, 2006

This chili has a very pronounced cumin flavor that we enjoyed. I did use 3 T chili, drained and rinsed the kidney beans and did the same with a can of black beans.

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Marie C.

Cooking Level: Expert

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Reviewed: Jun. 14, 2006

Neither my mother nor I liked this chili..and we're easy to please!

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anteup

Cooking Level: Intermediate

Home Town: Stephenville, Texas, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: Apr. 20, 2006

Bland. Even after doubling the chili powder (I use fairly spicy one to start with) and cumin it still didn't have much taste. I would say the flavors didn't seem to work together, but there just wasn't any flavor. Still, it's easy and healthy so it wasn't a total loss.

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FROGGYOGA

Cooking Level: Expert

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Reviewed: Apr. 1, 2006

I can't believe I've never rated this recipe. It's one of the first recipes I ever tried from this site and I still continue to make it. About the only change I make is to add 1 tablespoon of tomato paste with diced tomatos. It is so good and you can use almost any veges in this chili. Enjoy.

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