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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ella1mom

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

my Favorite yet!

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somecookin'

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

You will need a LARGE crock pot for this recipe as it is written. A regular size crock will be too small. The amount of onions & peppers was almost overwhelming for the skillet so it took quite a while for them to cook. The overall taste (compared to chili with beef) is only slightly similar but I think the cumin was overpowering. the texture was good. The chips, guacamole and sour cream are a good addition so there is something accompanying the chili. Overall in my opinion, this recipe was average.

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@nnette

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Reviewed: Nov. 9, 2008

This was the best Chili I have ever had!!! Although I am not a vegetarian I enjoyed the tofu addition very much! It is not for the faint of heart. I would probably cut the heat in half next time. Also next time and there will be a next I will add fresh frozen organic corn.

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Sarah

Cooking Level: Intermediate

Living In: Burlington, Vermont, USA

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Reviewed: Nov. 4, 2008

This was delicious! My new favorite chili, I also threw in some kidney beans and white beans. SOOOOO GOOOOOD!

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Charlotte

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Reviewed: Nov. 2, 2008

I LOVED this chili. Next time, well. Next time, I probably won't make it because I'm the only one in my family who will eat such a bean-y dish. But, I could have done without the tofu. Best vegetarian chili I have ever had, though! I was going to try and give away the leftovers since I'm the only one eating it. But, I decided I'm just going to finish it off. LOVE IT!

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Tricia

Cooking Level: Beginning

Home Town: Wynona, Oklahoma, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

Yummy! We will never go back to regular chili again. I tried this recipe today for the first time and it seemed like a lot of food so I halved it and even then it almost filled my regular size slow cooker. It was awesome....didn't miss the meat at all. We don't like chili too spicy so we used less than half of the chili and hot sauce that was called for. I would recommend this to anyone, vegetarian or not.

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D

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Reviewed: Oct. 24, 2008

Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!!

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Meghan

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Reviewed: Oct. 7, 2008

Family and friends loved this chili!! I substituted Morning Star Vegetable Crumbles (it looks like pre-cooked hamburger) for the tofu and nobody knew that it was a vegetarian dish. Absolutely tasty!!!!

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kimberleyowen

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Reviewed: Oct. 4, 2008

This was great! I've been looking for a slow cooker vegetarian chili for awhile. The only changes I made were using 2 cans of black beans, and 2 cans of white beans (what was in the pantry). I also eliminated the tabasco sauce and chili powder (not usually in a college student's pantry) and it still came out great!

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Jen

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Reviewed: Sep. 29, 2008

Delicious with the side of guacamole and/or sour cream. Awesome texture, very meaty, with a lovely sweet and spicy flavour.

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janeb

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Reviewed: Sep. 15, 2008

This recipe was flavourful and so tasty. I liked the combination of the different spices. I nixed the tofu and added a can of chickpeas and corn - it added a very good texture to the chili.

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Vn

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Reviewed: Aug. 25, 2008

This was really good; the chili flavor was like a meaty chili and not predominantly vegetable flavored as some veggie chilis are. The red bell pepper was particularly good. I added the tofu as it said but I think in the future I'd try soy burger. Even in the slow cooker all day the tofu just didn't taste like much. Also, I used half the onion it said and it was fine.

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 19, 2008

This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 3, 2008

This was REALLY, REALLY good. Out of necessity I did a substitution on the beans, but I don't think it made much difference.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Jul. 26, 2008

This recipe was very satisfactory to all of my guests, even though I was the only vegetarian present. I didn't attempt to "fool" my guests (this is so cruel), but prepared them ahead of time I was preparing a vegetarian chili. They really enjoyed the spicy flavor. I served the chili with vegan cheese and a tofu sour cream, fresh coleslaw (prepared with veganaise), and homemade rolls. My non-vegan family and friends truly enjoyed this animal-friendly meal.

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Cynthia

Cooking Level: Expert

Home Town: Winterport, Maine, USA

Living In: Dixmont, Maine, USA

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Reviewed: Jul. 20, 2008

My kids even liked it!!

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Erica

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jul. 4, 2008

Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved.

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