Reviewed: Sep. 7, 2007

This chili was much better than the previous recipe I tried. The only thing I did differently was cooking it in a slow cooker. Delicious, and full of protein and fiber.

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The Nightingale

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Reviewed: Jul. 15, 2007

Great way to start.. here are some adjustments I made based on my ingredients at home... was amazing as well! 2 cloves garlic, minced 4 tablespoons olive oil 1 tbs celery salt 1/2 diced white onion 1 jalapeno 1 (28 ounce) can diced tomatoes with juice 1 red pepper, diced 1 tablespoons chili powder, or to taste 1 teaspoon dried oregano and basil freshly whole black pepper 1 teaspoon ground cumin 1/8 teaspoon tabasco sauce 1/2 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) pint whole kernel corn, drained and rinsed saute onion, garlic and spices, add red pepper, 5 mins, add can of tomatoes, then finally the rest, simmer on med. for 25 mins.

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Hot STuff

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Reviewed: Apr. 8, 2007

I liked this recipe, except all the beans. I used only white and black beans and it was great.

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Ali

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2007

Great recipe! I used stewed tomatoes instead and left out the garbonzon beans.

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passerby1214

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Dec. 18, 2006

I was really happy with this recipe and my family loved it. We put it over baked potatoes. I added half of a medium onion (sauteed with the garlic) and substituted an extra can of kidney beans for the cannellini beans since I had a bunch on hand. The beer is great and the spices had a nice balance.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Dec. 18, 2006

The mustard and beer we're really overpowering. Luckily, it's chili, so it was easy to doctor up to our liking.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2006

I've been searching high and low for a great veggie chili and THIS is it! Made it for a Sunday get together and had nothing but rave reviews. I did saute a small onion and some green pepper with the garlic (I used 2 TBS). I also used a can of Miller Light since that's what we had. My friends don't like spicy, so I only used 3 TBS of chili powder and no hot sauce. But I'll be sure to spice up the leftovers... it is so delicious mild or hot! Serve it with shredded cheddar and sour cream, just delish! Oh, and I skipped the garbanzos...ick. Instead, I used small white beans and extra kidneys. You can suit it to your taste. Don't skip the beer OR the mustard or cumin...you'll be sorry! Enjoy!

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TINAPEACOCK

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 29, 2006

love it, love it, love it, love it. This is a cold-weather staple in my house.

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ALICEK

Cooking Level: Intermediate

Home Town: Laconia, New Hampshire, USA

Living In: Olympia, Washington, USA

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Reviewed: Oct. 25, 2006

A little to spicy for the kids. I serves it over tortila chips with sour cream and shredded cheese, yummy.

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Brandielion

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

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Reviewed: Oct. 15, 2006

Great recipe! I varied it a bit based on what I had in the pantry. Started by sauteeing garlic, onion, yellow bell pepper, a jalepeno, one small habanero, and some baby carrots until softish. Then I added the spices and let those soak into the veggies for a minute or so. I omitted the tomato sauce, but doubled the diced tomatoes. Used Bass as the beer and it smelled wonderful as the alcohol was cooking off. Chili was wonderfully spicy and I served it with a dollop of fat free plain yogurt. Can't wait to eat more tomorrow!

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KARINTRACY

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 8, 2006

This is a GREAT recipe. The beans and corn make this a nice thick chili and you don't miss the meat. I sauteed some onion along with the garlic. I tried this with a Yuengling Porter, which gives a interesting bitter (good bitter) flavor, but it needed to be sweetened a little, so I added a few tablespoons of brown sugar.

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Jess Hess

Cooking Level: Intermediate

Home Town: Poolesville, Maryland, USA

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Reviewed: Jun. 18, 2005

This is a great recipe! I added green peppers and onion. turned out great!

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Kathleen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 27, 2005

Never made chili before. This was very tasty!

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Nov. 11, 2004

Fantastic chili! I loved it. I recently stopped eating ground beef and was worried I would miss it in this recipe, however it is a very hearty meal and can easily be frozen for later. I will make it again when I have a group of friends over for dinner!

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SSLADIC

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Reviewed: Oct. 3, 2004

This is a good recipe, almost as good as my dad' s homemade chili. I changed it a little-- left out the beer, cumin, and mustard, and only used black, garbanzo, and kidney beans. I also was a little more liberal with the herbs and spices. It turned out really well, even though it was the first chili I'd ever made. My roommates loved it too. I think it would appeal to anyone.

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JMOGANNAM

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Reviewed: Jun. 23, 2004

HOLY MOLY this was some good chili. I did adjust it somewhat: I used about half the corn and I added a packet of chili seasoning. It didn't really have that "chili" kick until I did so. I also like to add some more red pepper because we like things spicy! Another thing you can do, which I have done with great success, is add a packet or two of boca "hamburger" meat... it gives it more protein and makes it more filling, while still staying vegetarian. I am not a veggie though so I've made it with real meat too. Still good!

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nikkoblam

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Big Bend, Wisconsin, USA

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Reviewed: May 18, 2004

This is a really simple, yet delicious chili. I changed it slightly by sauteing 1 lg onion and chopped red and green peppers in oil BEFORE adding the garlic. Very good and really fast.

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VEGGIEINBOSTON

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Reviewed: Feb. 15, 2004

I used one can garbanzos, and the rest pinto beans because it was what I had on hand. I also omitted the hot sauce cause i did not have it. Husband loved it - I got only one bite before he had it all gone. Definitely a hit!

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 12, 2003

Definitely only if you like beer. I didn't like the addition of chickpeas or tomatoe sauce either.

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REESA888

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Reviewed: May 8, 2003

I really enjoyed this recipe, but I'll admit I did a little tweaking. After I made the recipe as written, the beer flavor was a little strong (especially since I was making it for a bunch of non-beer drinkers) and the tomato flavor a little weak, so I added a second small can of tomato paste to balance things out. I then added some TVP (textured vegetable protien) granules for added texture and energy since we were taking this chili with us on a hiking trip. As the TVP rehydrated, it left the chili a little too thick so I thinned it out with some tomato soup I had in the pantry (which was at this point starting to run out of tomato-flavored canned goods). A little more simmering and a dash of salt and it was really really good. I kept taking one more "taste." :) This is a great basic recipe and you can play with the balance of ingredients to get just the flavor you want.

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Berta

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Rae's Vegetarian Chili

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