Reviewed: Nov. 1, 2007

Mushrooms are my favorite food, so I was excited to try this. I used about 5 different types of mushrooms, and added pinto beans, cilantro and fresh tomoatoes in addition to the canned. Yum! Thanks!

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reebs


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Reviewed: Sep. 13, 2007

This was very good, I did make a few changes - increased garlic to 5 cloves, added cumin, used black and kidney beans and plain diced tomatoes. I served it over whole wheat egg noodles and topped with sour cream and a little mozzarella, it was a hit! My boyfriend who is an avid meat eater didn't miss meat at all in it.

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JESSICA D.

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Aug. 6, 2007

I reduced the liquid and the spices and put this in the crock pot. I didn't throw it out, but I won't be making it again.

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CherubLane


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Reviewed: Apr. 26, 2007

I used Rd Gold brand Italian-style diced tomatoes and did not like the Italian seasoning taste. To sweet! The only other seasoning taste was just mildly hot from the cayenne. I had to doctor up the whole thing.

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CFELDHAUS

	Cooking Level: Professional Living In: Cincinnati, Ohio, USA
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Reviewed: Apr. 12, 2007

Very good and very easy to make, I had most of the ingredients on hand. I also added the cumin as others recommended.

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DrSteggy

	Cooking Level: Beginning Home Town: Franklin, New Jersey, USA Living In: Belleville, New Jersey, USA
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Reviewed: Dec. 21, 2006

I have made this a couple times. last time i added some hot italian sausage and topped it with sour cream. Delicious!

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JAMSAUTO


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Reviewed: Oct. 26, 2006

I thought this was a really good beginning, GOURMETGUY. As did others, I added to it. More mushrooms (button), double the garlic, cumin and oregano, a can of pinto beans, a bit of tomato sauce and beef broth and some sauteed celery and green pepper made for one hearty and delicious chili-like mushroomy dish, which went really well wih Corn Muffins I (also from this site) and honey butter the first night. Served the leftovers atop buttered egg noodles, and that was good, as well. Thanks for the recipe.

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~TAYLOR~

	Home Town: New Rochelle, New York, USA
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Reviewed: Oct. 19, 2006

This was a great chili that was so different. I used 2 lbs of cremini mushrooms, slightly more chili powder and threw in at least a tbls of cumin. I loved the flavor and texture the mushrooms gave the chili. Next time I may take thequalitycookdotcom's suggestion and add a green pepper. Oh I served the leftovers with whole wheat egg noodles and it was great. Thanks for a great recipe! I'm sure I will make it again.

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cookinme

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Washington, Maine, USA
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Reviewed: Oct. 16, 2006

This was a great chili that differs from the norm. I used 2 lbs of baby bella mushrooms, added a chopped green pepper, used slightly more chili powder and threw in at least a tbls of cumin. I actually cooked this in the crock pot and decided to add about half of a can of beef broth just to make sure it didn't dry out. I will use this one again in the future - thank you for such a great recipe!

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Chikee

	Cooking Level: Intermediate
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Reviewed: Oct. 15, 2006

I made this for my daughter and myself following the recipe exactly and we both enjoyed it. I think when making again though I would add in some celery and may be some green pepper as it felt like there was something missing. Still good though. Thanks.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Oct. 15, 2006

Delicious! I did add about 3/4 lb. browned ground beef and some tomato sauce, but the real star of this chili is the mushrooms. Served this with cornbread muffins and it sure didn't last long! Thanks for a great recipe.

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Suemck

	Cooking Level: Intermediate Home Town: Plaistow, New Hampshire, USA Living In: Amesbury, Massachusetts, USA
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Reviewed: Sep. 27, 2006

This was very good! My grown daughter who doesn't really like chili called it "the best ever". Everyone had seconds. I served it with grated cheese and cornbread. But I did make a few changes- I used 6 cloves of garlic, added a can of black beans as other reviewers suggested, added 1/2 pound of shitakes that I had in the fridge and 1 pound of sausage so there would be some protein in there. Will definitely make again!

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BRIDESTEIN


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Reviewed: Jul. 11, 2006

I thought this was pretty good. I worried about having too much mushroom squishiness but it was a meaty flavor, and I liked it. I served with cheddar sprinkled on top.

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Mandy

	Cooking Level: Intermediate Home Town: West Chester, Pennsylvania, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Feb. 26, 2006

After making a few modifications this turned out beautifully! I used one can each of kidney and black. TONS of garlic and the usual chili ingredients: carrots, celery and more tomatoes than it called for. I used quite a few more seasonings also, some cajun etc. and cooked it in a dutch oven iron skillet. Because of this I had to add more water at one point and ended up still cooking it for less than 40 mins (maybe 25? can't really remember). I also added ground turkey, though it didn't need it...the mushrooms were fantastic in it. Next time would add lots more! They made the chili!

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MEGOSLAND


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Reviewed: Jan. 10, 2005

It was edible and my oldest daughter said it was 'decent'. It wasn't horrible, but nothing to rave about. Nobody would have seconds and I will not be making it again.

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LOSGARCIAS


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