The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 6, 2009
This recipe is TRULY IMPRESSIVE, and this is coming from a newly-converted vegetarian! I had always thought that juicy beef made good chili. No, I was wrong! As this recipe demonstrates, it is the right choice and proportion of veggies and spices that blends the flavor and texture together that makes this chili outstanding. I halved the recipe but followed the ingredients proportion exactly. I do not have a slow cooker so I simmered it in a pot on stovetop for about 2.5 hours. The "mountain" of chopped veggies was reduced quite a bit at the end, and gives a thick, authentic consistency. All the spices are just right. Thank you so much for this recipe -- I have no regret turning vegetarian!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 4, 2009
Delicious! Very easy and as other users have said, you can add or subtract the chili powder/hot sauce to suit your taste. I fool my meat-eater husband every time with this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 7, 2009
I invited both vegetarian and meat-loving friends over to enjoy this chili. It was a hit! I cooked a bag of black beans in place of the canned. I also cut back a bit on the chili powder and hot sauce because my husband doesn't like it too spicy. Next time I would use the additional spice because my guests and I were adding hot sauce to our bowls for extra kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 6, 2009
I loved this recipe. Like kimberleyowen who reviewed last year, I substituted the Morningstar Farms veggie crumbles. I have served this to neighbors and friends and every one loves it. Quick and easy, too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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Reviewed: May 6, 2009
This was my first time trying a veggie version & im thrilled to say this will now be my go to recipe for chili. I also used the morning star crumbles, rotel & varied the beans as other people had suggested. Thank You for a great start to my Vegetarian Collection.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 31, 2009
I made mine with both the firm cubed tofu and the Morningstar farms veggie crumbles. I think without the crumbles it would not have had enough texture. I also added 1 can of Rotel because we like things spicy. It tastes great on tortilla chips with sour cream and guacamole!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 31, 2009
I followed the recipe fairly accurately, but for some reason, the tofu didn't blend in well. It looked very unappealing - little white blobs floating in it. The chili smelled great, and probably would have been very good, but we couldn't get past the weird look of it. Maybe I did something wrong? But I was disappointed as this got so many great reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 23, 2009
Made this for a party with vegans and meat lovers in the crowd and everybody went crazy for it. I followed the recipe pretty closely just changing for what was at home (2 cans of pinto beans and 1 can of black) and 2 minced jalapenos and a teaspoon of hot sauce. Makes a HUGE pot of chili. I did it in my enameled dutch oven as my slow cooker was busy with the "slow cooker italian beef for sandwiches" from this site (also very yummy)
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Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA
Living In: Cottage Grove, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 2, 2009
I didn't make this recipe as shown, used it as a starting point to kind of wing it on my own. Allrecipes.com is a great way to break me out of "following" recipes!! I did use the spices as shown, except cut the chili powder and tabasco in half, as others did, and I'm glad for that!
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Cooking Level: Intermediate

Home Town: Salem, Oregon, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 25, 2009
This recipe makes a lot. I froze half of it. It was great. I made it exactly like the recipe said. The spice was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 20, 2009
SOOOOOO Good! I love the flavor and spice combo. I cut the recipe in half because I thought I was cooking for two. (after our two meat eaters tried it they ate big bowls full too!!!) Even though I cut the recipe down it filled my typical sized crockpot and was enough for four with leftovers too!!! I did make a few little changes but stayed pretty close to the recipe. TRY THIS RECIPE ITS REALLLY GOOD!!!!
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 18, 2009
This was a huge hit! Even my picky husband loved it. Try it on nachos with cheese and jalapinos - delicious! I left out the tofu and added extra beans. To save time and avoid onion-tears, I chopped all the veggies in the food processor. It gave the chili a perfect consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 18, 2009
I loved this! I did change a bit, I used white beans and didn't drain, and also added some water, I like stuff soupy. I didn't have tofu, but I like to add potatoes instead, they really taste good after 8 hours. I have made this many times, my husband and I love having it on a cold day!!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 10, 2009
I cut the spice to about a quarter the amount in the recipe but it was still much too hot for me. A bit runny (easily fixed) but as a newbie to the chili world, it's not a bad recipe overall!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 9, 2009
I made this chili for the first time today, and I was very pleased with the outcome. There are, however, some problems with the recipe. It does not specify how large of a crock pot you will need, and I think that would be helpful, because it barely fit into mine. I even reduced the volume by using 2 large onions instead of 4 onions. I used 4 green peppers rather than 2 of each, because I think they have the best flavor. Near the end, the chili was quite watery, so I added a half cup of cornmeal which thickened it up quite well. Next time I intend to use a can of Ro*Tel (chopped tomatoes and chilies) and a can of tomatoes instead of two cans of tomatoes. This recipe was not spicy to me at all, but not all powdered chili pepper brands are equal. I am very pleased with this recipe overall.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 30, 2009
great chili! i used kidney beans for a more traditional chili. i also didn't have any oregano so that was left out. its a very thick chili so i used additional liquid to have a more soup/chili consistency. i used about 1 cup of tomato juice but water would work fine too. i will definitely make this again soon!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 29, 2009
So I am one of those terrible reviewers who modified the recipe. I put in half the required onions, omitted the peppers, and omitted the tabasco sauce. What a great base for a recipe! I am not a vegetarian and I have to admit I am not completely used to eating tofu. However, the blend of spices and ingredients in this recipe made for an amazing chili. I didn't miss the meat all. This is definitely worth making. Also it is super easy to make and tastes better than anything out of a can. Update: I had my mom try this chili. She has never had tofu before and turns up her nose at the thought. She loved it! In fact, she wants me to make another batch just for her.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 27, 2009
I like spicy food, but this chili was inedibly spicy, even though I used only 3/4 the amount of chili powder called for and no pepper sauce. I guess different chili powders vary greatly in how spicy they are. I recommend using only 1 tablespoon to start with, and then adding more to taste.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 14, 2009
The only thing I changed was to use 12 oz. of veggie crumbles in place of the tofu. I left out the hot pepper sauce. This was good, but not great. I thought the chili flavor was overwhelming, even for chili. But, overall, it was a hearty dish that was just above okay to me.
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 12, 2009
Best chili I have ever made. I used the Morning Star Grillers Crumbles instead of tofu (one 12oz bag). For the beans I also used a mixture (two can pinto, one can black, and one can kidney). then only other change I made was to use 5 TBSP of chili powder as that was all I had left. Mine did not turn out too runny as others noted. And it does make a good bit, about 4 quarts.
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