Reviewed: Jul. 20, 2004

This was very good and so full of color! I didn't use the mushrroms and I was out of oregeno and basil, so I just used 3 tsp of an italian herb mix that I had. the only thing that I would change, is that I would use a couple of cans of diced tomatoes, in place of the whole peeled canned tomatoes (I'm not a fan of whole tomatoes in my soup). I followed the recipe exactly until I got to step 2, then I just combined the sauteed veggies and the rest of the ingredients into my slow cooker, placed it on high until it started boiling, and then to low until I was ready to serve it later that evening. Worked out perfect!

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JANDWIVEY

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

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Reviewed: Jul. 15, 2004

I'm not usually gung-ho about vegetarian main dishes but I tried this recipe late last night and it was out of this world! I had a sampling limited to a cup and found it very hard to stop eating. The only addition I used was a bit of salt and pepper just before digging in.

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WONDERWABBIT

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 1, 2004

I loved this chili. Even my picky 6 year old gave it a thumbs up! I left out the mushrooms, (as per the picky eater...), and replaced it with left over brown rice. I too added a little tomato paste to thicken it up. Very flexible recipe!

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WHOARTINHEAVEN

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Reviewed: Jun. 28, 2004

This is a delicious and very adaptable recipe. I've fiddled with the amounts and types of vegetables - the mushrooms soak up some of the heat of the chili powder, so you'll get a spicier meal if you omit them. Thank you!

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CHASESMAMA

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Reviewed: Jun. 15, 2004

This recipe is great for those vegetarians out there who can't find a tasty, hearty meal all in one go. It's great and very filling.

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BEANSQUARED

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Reviewed: May 31, 2004

VERY good recipe. Very yummy. I am a vegetarian and this is one of the tastiest vegetarian chilis I have ever had in 17 years of being a vegetarian.

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KMSIEVER

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Reviewed: May 21, 2004

Very good, I followed the recipe exactly (like I always do the first time I make something, then change it the next time if needed) I am a vegetarian so I really appreciated this dish. It was a mouthful of yum! After the first bowl I had to have a second, but this time I added a dollop of sour cream and sprinkled a little Mexican style fine shred cheese on it- OH MY!!!YUM YUM YUM!!! I will always add sourcream from this bowl on!

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: May 11, 2004

It came out excellent, although I didn't follow the recipe step by step. Throw in more of what you like and less of what you don't. I added a bit more chile powder as well....yum yum! I will make this again!

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LAALETHEA

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Reviewed: May 3, 2004

I wouldn't say this was insanely EASY, as the chopping takes awhile, but it is insanely GOOD. So good, in fact, my husband and I make this once a week, every week! I also add a can of black beans. Adding a bag of Boca crumblies also turns out great, but it has so much flavor it isn't necessary.

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VALARIA

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Reviewed: Apr. 23, 2004

I'm vegetarian but wanted something sort of like Cincinnati-style chili so I decided to try this recipe. I left out the corn but not the mushrooms, even though the idea of mushrooms in chili sounded odd to me. Actually, I think the mushrooms are important as they give this vegetarian chili a more "meaty" flavour and texture. I served it over spaghetti with grated cheddar cheese on top and it was very addictive.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 31, 2004

all i can say is "yum"!!!!!!!!!

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BKCOUT

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Reviewed: Mar. 14, 2004

This was delicious! We enjoyed it the first day and then again as leftovers. I added a can of black beans to the recipe and served it with shredded cheese (Four Cheese Mexican Blend) and sour cream. We added a salad and breadsticks and had a delicious and hearty meal.

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PAMELAMMA

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Reviewed: Mar. 13, 2004

I was looking for a chili recipe with lots of veggies in it. This was great. I made some alterations though. I added about a pound of ground turkey which I browned with salt and pepper. I omitted the corn, added another can of beans and added a small can of tomato paste for more tomato flavor. Great recipe! Thanks

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TINISIA

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Reviewed: Mar. 10, 2004

Great recipe! Easy to make and tasty. I added chick peas, baked beans and some soy.

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MALLORAC

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Reviewed: Jan. 24, 2004

The recipe's as flexible as it says. I sauted half of a jalapeno pepper, diced, with the garlic and onion (and probably could have added the whole thing--it's not too hot), left out the mushrooms, added a package of Morningstar "ground beef" crumbles, and used a little more than 1 cup of pre-soaked and cooked kidney beans (in their broth). Oh, and it makes a *ton*.

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lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 21, 2004

This is a very tasty recipe. Many reviewers chose not to add the mushrooms. I must say I hesitated, but in the end I decided to add them in. They are a wonderful addition to this recipe. Don't skip them,unless you really don't like mushrooms. The only real changes I made were to use less chili powder. Since I chose to drain the kidney beans and corn, I added one cup of water. I also used petite diced tomatoes to skip the chopping step. I did cook this for about 2 hours, not the 20 minutes suggested. Next time I will skip the green and red peppers and increase some of the other veggies to replace them. ALthough I am a fan of peppers, somehow I felt I would like this recipe better without the peppers. That is what is so nice about this recipe. You can easily adjust it to your preferences. Thumbs up on this one!!!!

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MARY DOMAZ

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Reviewed: Jan. 8, 2004

Awesome recipe! I served it with a little shredded cheddar cheese and a touch of sour cream. It was excellent.

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BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 28, 2003

I was looking for a chili recipe that had lots of vegi's but meat too so I added 1lb of hamburger (with salt/pepper and alot of crused red pepper) browed to, yellow as well as green and red peppers and and used 6-packets of a pre-made chili bought package that had most of the same stuff but with a lot more kick. Finally I added one 6oz can of tomato sauce for extra liquid. After bring to a boil I placed in a slow cooker for 4 hours. It was great!

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BOSTONJ

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Reviewed: Dec. 10, 2003

This chili was super - great flavour, very filling, perfect if you're doing the Weight Watchers thing. So good we added it to the weekly rotation. Thanks.

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basia

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Reviewed: Nov. 11, 2003

This is delicious! I added some fresh cilantro at the end, it's great! Perfect for a cold winter's day!

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EDENSFEAST

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Insanely Easy Vegetarian Chili

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