Reviewed: Mar. 22, 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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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Feb. 27, 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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happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Feb. 24, 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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SKOONUS

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Reviewed: Feb. 17, 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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JULIECO1

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Reviewed: Feb. 17, 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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evacooper

Cooking Level: Expert

Home Town: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Feb. 13, 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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mollymollymolly

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Feb. 9, 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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zita3

Cooking Level: Beginning

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 8, 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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JUSTELISE

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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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orange peel

Cooking Level: Expert

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Reviewed: Jan. 26, 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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stimberl7

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Reviewed: Jan. 18, 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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arobins1

Cooking Level: Intermediate

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Reviewed: Jan. 13, 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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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 9, 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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hungryman1990

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Reviewed: Jan. 8, 2009

After eating this I don't think I will ever eat chili with meat again. The tofu is true star in this dish - so easy and so delicious! I made a few changes/additions - added a can of kidney beans, butter beans and corn. Increased the crushed tomato to 28oz can and instead of hot sauce I used some adobe sauce for the heat. Please try this recipe you won't be dissappointed.

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Lynn

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Reviewed: Jan. 7, 2009

I made the recipe as is and it was great! A keeper! I've been looking for a good veggie chili recipe that isn't wimpy and finally found it. My meat eating husband also loved this. It makes a lot of chili so we were able to freeze over half of it. It tasted even better from frozen.

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TRACYMG23

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Reviewed: Dec. 26, 2008

Say 4.5 stars. This is a good, hearty, VERY nutritious chili. I use a very firm tofu or a baked tofu in this. Adds to the "meatiness". You can also add whatever veggies are in the fridge to use them or substitute or whatever.

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lindsey b.

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Reviewed: Dec. 8, 2008

i used vegetarian veggie crumbles instead of tofu- it bumped it into the 5 star category! make some cornbread on the side, yummm.

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ceeleigh

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 6, 2008

I wanted to love this because it's so healthy. It's ok if you're a health freak like I am. But it's not 'meaty' like the recipe says. It is 'beany'. Not bad, I just expected more because of the reviews.

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lcaldwell

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Reviewed: Dec. 5, 2008

I was a little unsure of this chili when it was cooking, but it tasted really good! The reason I am giving it 4 stars is for a few reasons: 1) Prep time was longer than stated. Easy to make but it took a little time to cut up all veggies and tofu. It also took quite a bit of time for everything to brown up before I could put it in the crock pot - maybe my pan wasn't hot enough. 2) There should be a note in this recipe that you need a very large crock pot to prepare this. My crock pot is of average size and this was virtually overflowing. I cut back on some of the ingredients and it was still leaking out of the pot. 3) The taste was good, but I did cut back on the onions and the chili powder and left out the hot sauce. Overall, a very good recipe.

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