This is a great vegetarian chili! My husband, who told me that you can't make chile without meat, even went back for seconds! I changed a couple of things after making it the first time, but even without the changes it was still great. I used 2 tablespoons of chili powder instead of 1/3 of a cup, which seemed like a lot. I also just squeeze the juice of the canned tomatoes out and then trow the tomatoes out. I put in 2 diced up fresh tomatoes instead. (I'm not a huge fan of canned tomatoes.) I put in a can of black beans, a can of kidney beans, and a can of garbanzo beans, all drained. I add a little extra of each seasoning, just for a little bit of a stronger taste. I added half a package of frozen corn also. While slicing the zucchini and carrots, after they are all sliced I usually cut them into halfs and thirds. I also put in half of a jar of banana peppers instead of the can of chopped chile peppers. I think it adds better flavor. This is a great recipe and everyone who eats it always goes back for seconds!
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