Reviewed: Feb. 23, 2013

AWESOME FOR LARGE CROWDS! I made this recipe for 40 servings (so 5x the original recipe). Instead of fresh green peppers, onions, carrots, celery - I used prechopped/frozen bags of green peppers and mirepoix mix (nine 10oz. bags total). This was a good idea! I did use fresh mushrooms. I sauteed the veggies in a large electric skillet (in batches) with a generous amount olive oil and garlic. I used three 6-quart crockpots to divvy the sauteed veggies and canned tomatoes/beans/wine. The spices were mixed all together in a glass pint jar. I divvyed the mixed spices between the three crockpots. Cooked over night and it turned out great! It was a huge hit (made for contestants at a ski race) and many came back for 2nds and 3rds!

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Reviewer:

MtnBikeGirl

Reviewed: Feb. 9, 2013

We make this chili every week! It's incredible. We've only made a few changes over the months- instead of all black beans, we use a can of each black, kidney, garbanzo beans, we throw in a few handfuls of chopped kale, and we use heaping portions of the spices (and fresh basil/oregano). This chili is incredible on the first night with sweet potato biscuits, but the leftovers are amazing as chili eggs (scramble eggs/egg-whites/tofu, when eggs are 80% done stir in a few spoonfuls of chili, cook together. lately we've been eating with toasted whole grain pitas but anything would work!)

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Reviewer:

kyley1

Reviewed: Feb. 8, 2013

Really liked this recipe. It's tough to cook for me (non-vegetarian) and my wife (vegetarian), but this is one of those recipes we both like. Plus, it's hearty for a cold day and actually does taste like the kind of chili you would get in a pub.

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Reviewer:

DenverDad

Cooking Level: Beginning

Living In: Denver, Colorado, USA

Reviewed: Feb. 4, 2013

Fantastic recipe, just what I was looking for. Thick, rich, complex. My kids devoured it, then were shocked to learn it was meatless. I wasn't extremely precise with the veggies, so probably went heavy on mushrooms, onions, carrots, celery. Will make this one again!

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Reviewer:

Giorgio

Cooking Level: Intermediate

Living In: Middletown, Ohio, USA

Reviewed: Feb. 3, 2013

This was great! My 1st non meat chili and I was wondering how that could work, but it does! Really, really good.

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Reviewer:

Mom2Logan

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 28, 2013

I mostly followed the recipe and it turned out great! I didn't measure the veggies or spices, I added a big handful of chopped kale and a heaping tablespoon of crunchy peanut butter! I used cashews in a chili recipe once and loved it so I thought I'd try peanut butter since I had some. I also used one can of kidney and one can of black beans and topped it with cheddar cheese, green onions and a bit of low fat plain yogurt. It was yummy.

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Reviewer:

ginnyd

Reviewed: Jan. 28, 2013

Loved this recipe. Didn't use mushrooms but added red kidney beans and white beans. Even my husband, who usually only likes chili with meat in it, said he'd like to have this again.

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Reviewer:

Mimi

Reviewed: Jan. 25, 2013

I made this for dinner tonight and it is the best chili I've ever had! I have been interested in pursuing a vegan lifestyle and thought this would be a great start to having a meatless version of a popular food. I left out mushrooms since I don't like them and I increased the celery to 1 cup. I didn't have red wine so that was left out as well. The spices were perfect and you don't miss the meat at all. In fact this beats out any traditional meat chili that I've ever had! And my kids really loved it and that was a surprise.

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Reviewer:

abrown

Reviewed: Jan. 24, 2013

good flavor but sort of a weird combination of ingredients. Didn't really feel like a chili to me. not sure if I am going to make it again but I am glad I made it once.

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