Reviewed: Oct. 6, 2008

This was great! I may try adding zucchini later because it was too soft for me.

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Reviewed: Sep. 17, 2008

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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Aerielle

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Reviewed: Mar. 27, 2008

This tasted weird. I put less chili powder in than the recipe called for, due to what other reviewers said, and it still had too much chili powder. Also, the carrots did not get cooked all the way. It was good enough to eat, but I will not be making it again.

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KKH3

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Reviewed: Feb. 26, 2008

I made this for a Superbowl party and it was a huge hit. My co-worker said it tasted like Stagg Veggie chili- but better! I love this recipe, but I added red onions and a small can of green chiles. Also freezes well.

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Shanelle

Cooking Level: Beginning

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Reviewed: Jan. 16, 2008

We used this recipe for the first time we made chili - and it turned out amazing! The true test was feeding it to 4 unsuspecting friends, and each and everyone went back for seconds! Was extremely filling. We added some meat, zuchini, and about half of the chili powder. We also added some diced jalapeno - excellent!

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DB

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Reviewed: Jan. 11, 2008

This is my favorite veggie chili recipe. I serve it a lot for parties and even the people who arent vegetarian love it. I serve it with sour cream and cheese on top and sometimes I serve it over rice.

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LisainDenver

Cooking Level: Beginning

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Reviewed: Jan. 6, 2008

This chili has just the right amount of heat for me, and I thought the spices melded beautifully. While I generally like garbanzos--chick peas--I think black beans, with their smoky flavor, might taste better in this recipe; I'll substitute them next time.

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Roseann C.

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Reviewed: Dec. 24, 2007

This was delicious and so simple! What is great about this recipe is that on its own its great, but it takes no effort to add any other ingredient you wish! I could easily add everything I like in chili, even what I've never had in it before!

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Kady-June

Cooking Level: Beginning

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Reviewed: Dec. 20, 2007

Wonderful! I love crockpot recipes that are forgiving like this one, you can pretty much throw in whatever you have on hand. I sauteed the onions first in olive oil with some garlic (because they get weird if I don't) and added 2 big diced zucchinis to the pan for a few minutes before throwing it all in the crockpot. I threw 3 cans of beans in (2 drained, one undrained)(kidney, black and pinto), nixing the garbanzo beans. I only used 3 TBLspoons of chili powder, but doubled the oregano and cumin because I love those two together!! It came out amazing, so delicious. This is my go to chili recipe from now on.

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Jessie

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Dec. 8, 2007

Delicious!! I had never eaten Chili before, I detest Kidney beans and the idea of using another type of bean never dawned on me. But this was fantastic! I had no fresh veggys on hand, so I used 3 cups of frozen mixed vegetables as a substitute (the package I used had red, yellow and green peppers, onions, zuchini, eggplant, and mushrooms). This recipe took me about 7 minutes to make, and that includes running back and forth to the computer to check the measurements. This will become a regular meal in my home! Super fast, super easy, and delicious!

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Kimberly6751

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 13, 2007

I stick to as rigorous a food plan as possible, with portioned protein and whole carbohydrates so this looked like just the ticket -- and it was! I added extra zucchini, tomatoes, beans and carrots but stuck to the seasoning, which is intense. It will have lasted a single person four nights and so, so good on the first really chilly nights in November, with either chicken or peanuts added for the protein I need.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 8, 2007

Great recipe!I've made vegetable chili before, but it was never this colorful, with such a great variety of veggies. I prepared the cut vegetables the day before. My slow cooker was being used for something else that day, so a few hours before dinner,I threw the veggies, and beans into a pot on the stove, brought to a boil, and let simmer until dinner. I doubled the recipe for my family of 6 plus we had leftovers. I added 3 cans of light and dark kidney beans. I did not drain the beans, the chili really needed all that liquid to come to a simmer.I pulsed the whole tomatoes in the blender a couple times, and added another can of diced tomatoes.I doubled everything except the chili powder.I used 1 Tbsp. and it was still a bit spicy but not too spicy for the kids.It was sooo good! We topped it with shredded cheese and served this with cornbread.I will definitely make this again, next time in the slow cooker!

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becky.m.

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2007

Not at all a personal fave. The chili cooked up rather thin, and the large amount of chili powder was overwhelming, not allowing for much complexity of flavor.

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CRYMSYN

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Reviewed: Mar. 29, 2007

Easy to make, delicious and versitile. I've made it 4 times, and my hubby the vegeterian loves it! I generally toss in an extra can of beans (such as black beans or pinto beans) along with the chick peas, just to make it a little thicker and hardier and I use whatever veggies I have on hand. Definatley a recipe I will use over and over again!

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Katie

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Reviewed: Jan. 30, 2007

This was very good with a rich and hearty flavor and texture. I cooked it on high for 4 hours and the veggies were still a bit too crunchy at that point. I ended up cooking it on high for 6 hours.

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Nov. 21, 2006

This was very good. I had to change some things according to my tastes or what I had on hand. I used a can of black beans and a can of white kidney beans instead of garbanzo. I omitted the zucchini and added 2/3 cup frozen white corn. I used 2 14 oz. cans of petite diced tomatoes. I don't think I even had 1/3 cup chili powder in the house; I only used 2-3 tablespoons. I added about a cup of chicken broth because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light sour cream and sharp cheddar. I really enjoyed it!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2006

The only thing I added to this recipe was shredded cheddar as soon as it was served and I have to say I wouldn't change another thing! It was perfect!

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Missie

Cooking Level: Intermediate

Home Town: Girard, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 15, 2006

This is a gorgeous looking dinner! My husband loved it, his only suggestion was to cut WAY down on the chili powder (and for him to say it's too hot is unusual.)

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Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

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Reviewed: Jun. 19, 2006

Original recipe is pretty good. I used crushed tomatoes for a thicker more chili like consistency. And corn instead of zuccini, personal choice.

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robyn

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Reviewed: Apr. 20, 2006

I made the Insanely Easy Vegetarian Chili instead of this one and it was a big mistake. That one was bland. This recipe is so good and easy. The 1/3 cup chili pepper is too hot for me, but I still eat it. I cry into my bowl, and still can't put it down. Chili heat and preference vary by brand and person, so vary it to suit you. The way the flavors blend is perfect.

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FROGGYOGA

Cooking Level: Expert

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Slow Cooker Vegetable Chili

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