Reviewed: Mar. 17, 2006

I didn't like this chili. I followed the directions as far as the spices go - the only changes I made was to drain and rinse the beans and add a can of black beans and some squash cut up. After it had cooked the last 20 minutes, I put it in the slow cooker and continued to cook it for a couple of hours. At that point I tasted it. It was kind of bland and mealy-feeling. I doubled the chili powder, added some salt and pepper, a tsp of vinegar and let it cook for another hour. Still not so good. So I browned some hamburger, drained the fat and added some taco seasoning. Then I added this to the slow cooker and cooked it an additional 2-3 hours. At this point it tasted pretty good, but I would not make it again. I have had vegetarian chili in a restaurant that was really good, so I will continue my search so that I don't have to add meat to make it good. Sorry.

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GRANDMAH

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Reviewed: Mar. 6, 2006

This was very tasty, although I am in agreement with a few other reviewers that this is not chili, it is vegetable soup. Regardless, it's still very good. I had to add about double the amount of spices (I like spices), and used peas instead of the peppers (didn't have any). Other than that I kept it the same and it was quite delectable. I may make it again.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Mar. 2, 2006

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.)

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Little One

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Feb. 10, 2006

i absolutely loved loved loved this recipe! we had a summer squash hanging around in our veggie drawer and CHOP CHOP CHOP in it went, along with a can of black beans in place of the mushrooms (we were out). i think some of our cans were more ounces that the recipe called for, perhaps the corn and/or kidney beans, and i may have added in extra celery, but it was SO GOOD. thank you for a delicious recipe!

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tangerine jellybean

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2006

I'm not a chili fan but this stuff is really good! My husband really loved it, and so did my sister. I thought it tasted great with mexican cheese mix and in rice. I've made it twice. I really like it. I don't have any cumin, so I didn't add any of that, but it still tasted really good.

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MYBOYCAL

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Reviewed: Feb. 1, 2006

Made this chili to top the steamed potatoes and sprinkled some cheddar on top and this made a FANTASTIC second course. This chili is great when it's eaten with something, such as a potato, not sure if I'd like to eat it as a stand-alone chili. Its good, you might want to add more spice to it. It's not like firehouse chili but it's good and it's easy. Made it for my friends and the REALLY loved it.

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2006

This recipe is excellent. It's become a staple at my house. I'm embarrassed to say that I add meat to the recipe. I attempted to make it without the meat, but I was out voted. I brown the meat first, set it aside, then add it back in when I add the tomatos. I've made it with ground beef and ground turkey either way it turns out great. I also use about 5 tablespoons of chili powder, black beans instead of the kidney beans and I haven't used the cumin. I was out the first day I made it and since it was such a hit without it I haven't bothered adding it. Thanks for this recipe.

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Cherise G.

Cooking Level: Intermediate

Home Town: Isleton, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 25, 2006

Yes it was insanely easy. Delicious, but not tiresome in large amounts.

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makgill17

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 24, 2006

I have been making this recipe for over a year, and its always a huge hit! The only thing different I do is put two 15.5 oz cans of kidney beans (light and dark), and I sometimes use ground chili pepper for a little extra kick. Top it off with some fresh chopped cilantro and its fantastic!

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karavan

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Reviewed: Jan. 18, 2006

This was so tasty. I added more heat than the recipe called for because of personal taste (and it's the only way to get my husband to eat anything), but I thought the flavors blended well. It seemed to be even better when I had it the next day for lunch. It is now one of my staples to make big batches so I get cheap lunches that are actually good. Thanks so much for sharing!

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firesprings

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Reviewed: Jan. 17, 2006

It was easy to make but the final result wasn't anything special. My husband and I found it kind of bland and had too much of a soup consistency. I think there are better veggie chili recipes out there, especially for the main course.

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betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 5, 2006

My girlfriend is a vegeterian and always has a request for this. As a carnivore this recipe can be flexible enough to add your favorite meats to it.

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WALMY

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Reviewed: Jan. 3, 2006

While I wouldn't call this "insanely easy" because there is a lot of vegetable chopping involved, it is absolutely delicious. While I thought this would taste like "vegetable soup with beans", the veggies all take on a "chili-esque" flavor. Everyone loved it. I did add a second can of kidney beans and barely squeeked out six servings. (Perhaps it serves eight if each bowl only contains one cup of chili.......)

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 24, 2005

This is a simple and great recipe! It was easy to modify based on personal preferences --- I added frozen ground Boca burger and eliminated the mushrooms. I also increased the spice level to suit the tastebuds of my guests. Delicious!

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NYGIRL5

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Reviewed: Dec. 16, 2005

While it was good, the chili had more of a soup consistency than a chili consistency. Good, but not for a whole meal.

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Kate S.

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Reviewed: Dec. 13, 2005

This tasted great! I added a can of black beans to the mix.

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mama2marisa

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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Reviewed: Dec. 7, 2005

this is really yummy! I loved it!

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MOMMYOFPEPPER

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Reviewed: Dec. 7, 2005

This was incredibly easy (as stated in the title). The only change I would make is to add far less chili powder out of personal preference. I topped with sour cream and cheddar cheese. Great for the cold weather!

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Nov. 20, 2005

Love this recipe! It can also be a delicious, quick, hearty, meatless vegetable soup! As usual, I adapted it to my taste. Left out the red bell pepper(had none), subbed olive oil for vegetable, subbed whole jarred button mushrooms (cut in half) for fresh, used diced tomatoes instead of whole, reduced cumin to 1/2 Tab. and added 1 tsp. sugar. No need for added tomato sauce/paste as some reviewers suggested. When I make this again (and I will), I will reduce the chilil powder by half (personal preference). This makes a hearty, healthy, low-cal. lunch which is what I was looking for. I found that the recipe will make a lot more than 8 average servings! Wonderful with a corn muffin/stick. Thanks, Tianne!

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P.Pedd.

Cooking Level: Expert

Home Town: Joanna, South Carolina, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Nov. 16, 2005

this was very good. i made this instead of the usual ground beef chili i make and it was much better. i used 2tbsp of chili powder and 1tsp of cumin powder like others suggested. i also added in one 19oz can of black beans and a small package of yves ground veggie round. next time i think i'll add more of the veggie round. great recipe, even for the meatlovers in the family, my family liked it better than the usually meat chili.

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