Reviewed: Nov. 8, 2009

I did not enjoy this very much. I took into account all the suggestions others left and added more spices. It still lacked taste. Some seemed to enjoy this so it probably is just a matter of what you enjoy!

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suzanne

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Reviewed: Nov. 7, 2009

I omitted the oil and butter and added all the ingredients except celery and carrot at the beginning. The chili is very tasty and freezes well, but I did have to cook it about 20 more minutes that called for.

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Gielreta

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Reviewed: Nov. 3, 2009

I am moving my family to a more Mediterranean diet and this really fit the ticket! My changes were: I added 1 cup of red beans to give it a more traditional 'chili' appearance. I also threw in maybe 2 cups of ground turkey that i had in the freezer. This was easy to spice up and make delish. My husband LOVES it.

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genea

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 15, 2009

A new cold weather staple in our house! I'm always looking for new ways to use lentils, and this chili is hearty and flavorful.

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Miss Whimsie

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Reviewed: Jun. 30, 2009

Needed some additional "kick", so I added some extra chili powder and some cayenne papper. Other than that...easy to make and tasty. I like lentils thanks to this recipe.

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WVAcct09

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Reviewed: May 18, 2009

I'm really not a super spicy person, but I could not for the life of me taste the spices in this chili! It was *very* bland and watery after my initial taste test. I threw in a TON more seasonings (and I mean a ton) of random whatever I thought would go good in a chili, plus added some chicken broth and I *finally* got some flavor into that thing! I only added 1 1/2 quart of water and figured it'd be fine, too.

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: May 5, 2009

I added and changed a few things, but it was great! I did not use any oil or buter. I did use 1 pack of lentils, 1 can of tomato sauce, 2 cans of chicken broth, 1 can diced tomatoes, 1 chili seasoning packet, salt and pepper, then added onion, broccoli, mushrooms, and cut up spinach. I served with cheese on top. It never hurts to add some more veggies...the taste was still great!

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K. Morris

Cooking Level: Intermediate

Living In: Hoover, Alabama, USA

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Reviewed: Apr. 26, 2009

I made this for my family last night and EVERYONE loved it! My youngest who is 22 months and usually very picky ate everything on his plate! The only thing I changed was I just didn't add a can of tomatoes, just used tomato paste instead (thats what I had on hand). Thanks for such a wonder dish!

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Theopa

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Apr. 26, 2009

As with all the other cooks, I've had to doctor this recipe up a bit. I've doubled the chili powder and crushed tomatoes, plus added a bottle of chili sauce. Husband likes the taste, but it's too mild for my liking. It also makes a TON of chili! I should have paid attention to that before I started. We'll have food in the freezer for a while.

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RaeHedstrom

Cooking Level: Intermediate

Living In: Rosemount, Minnesota, USA

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Reviewed: Mar. 22, 2009

Seemed just like any other chili. It was ok.

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KMolstad

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Reviewed: Mar. 4, 2009

Me and my husband LOVED this soup. It is so healthy and scrummy. :)

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HR

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Reviewed: Feb. 22, 2009

This was delicious. I used dry green peas and lentils. Followed exact times and it was perfect. Will definitely fix a lot.

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Gloria

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Reviewed: Feb. 11, 2009

Very tasty!

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elo03

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Reviewed: Feb. 5, 2009

I amped up the heat with about a teaspoon each of crushed red pepper and cayenne, plus a generous dose of fresh ground black pepper. Turned out spicy but not unbearably hot. I also added about a teaspoon of ground nutmeg. Great hearty stew! The carrots could be added earlier to soften more.

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Wayde Lawler

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Dec. 15, 2008

Very tasty-I doubled the garlic though, and used a bit of dried red Indonesian peppers (very spicy though, you may not want too)

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Dani

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Dec. 8, 2008

good concept, but way too bland. I made it as is, then I added a packet of chili seasoning, tripled all the seasonings and the liquid was too bland. Won't make it again - we actually threw away the leftovers.

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ANNA074

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Reviewed: Dec. 5, 2008

Very simple, very good I put all raw ingredients in a slow cooker and cooked all day while at work. Good wholesome meal

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alicia

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Reviewed: Nov. 24, 2008

Four cups of onion sounded over the top, so I stopped at three cups. After reading the reviews I added more chili powder. I tasted and then added more cumin. I tasted again and added chipotle pepper. I tasted yet again and added smoked paprika. Finally, I added some Penzey's chicken base and it was what I was looking for. My daughter and her friend ate this up, covered in an Italian cheese mix. Four stars as written, but as adjusted for our tastes, a five star winner. Thanks for a heatlthy, inexpensive recipe!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 14, 2008

This is one of my favorite recipes. The only changes I make are omitting the butter and cutting down on the garlic (I love garlic, but an entire bulb is a bit too much). This is excellent when served with cheddar cheese on top.

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Holly Kate

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 12, 2008

Yummy! I gave it four stars because like other reviews said, I did need to add spices and I also used the whole can of crushed tomatoes. I also added red and green bell peppers and a small can of corn (kept the carrots but skipped the celery) and I think the corn made it extra good. We ate it with the vegan agave corn muffin recipe on this site and it was an awesome dinner!

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