Reviewed: Apr. 3, 2006

I was looking for a good, healthy chili recipe; I found it with this one. I did add a small ammount of beef to it and used kidney beans instead of chickpeas,and it was wonderful. Thanks for the recipe

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Olivia Hyatt

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jan. 1, 2006

It was a hit, and the people I served it too usually prefer meat dishes. I did make one change though, I swapped out the zucchini and added 1 can of kidney beans, and I added 1 can of corn (not creamed), and it was great.

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polar905

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Sep. 25, 2005

served at our recent outdoor autumn party...it was finished off very early. Very good!

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nickissam

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Reviewed: Aug. 25, 2005

This was delicious-- though I overdid it on the spices. I added 2 tablespoons of cayenne pepper for some reason... that combined with the chili powder made for a nose dripping experience, but it was still delicious. I also added a can of black beans. I'm a vegetarian but my carnivorous husband thought it was amazing as well :)

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SHINY74

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Reviewed: Aug. 21, 2005

This is absolutely amazing!

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PWHUTCHI

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Reviewed: Aug. 16, 2005

Loved this recipe and you can't go wrong!! Very easy to adapt to your personal taste and available ingrediants, which is what I did. I used 1 summer squash in place of a zucchini, added 1 can of kidney and 1 can of black beans, a 6 oz. can of italian tomato paste to thicken it up some and an extra can of diced tomatoes which I think it DIDN'T need afterall! Delicious!! I will definitly keep this recipe to make often!

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mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Apr. 22, 2005

More like a soup than a chili. It was way too spicy for my New England taste buds and I used less than the recommended 1/3 cup chili powder. My guests barely touched theirs.

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Jen VB

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Mar. 9, 2005

I served this over fritos with sour cream. I added slighty less chili powder. Everyone in the family enjoyed this--even the kids.

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foxtrot47

Cooking Level: Intermediate

Home Town: Morris, Illinois, USA

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Reviewed: Feb. 15, 2005

Great recipe! Even the non-vegetarians in our house enjoyed it. Will make again.

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PAULINECB

Cooking Level: Intermediate

Living In: Ajax, Ontario, Canada

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Reviewed: Jan. 4, 2005

Great hearty meal! I had to double the receipe and adjust the spices greatly. Just by noticing the amount the receipe called for. It was delicious, and my company who is vegetarian loved it !!

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Jan. 2, 2005

I thought this lacked substance, probably because there is not fat in it whatsoever. Next time, I may use different types of beans and different vegetables. My sister, who is vegan, loved it.

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LFIREBRAND

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Reviewed: Nov. 12, 2004

This recipe was very easy to prepare and had great flavor. And by flavor I mean it was Spicy!! Only one member of my family thought it was too spicy. I made it with fresh garbanzo beans and serrano peppers instead of the canned.

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Sep. 20, 2004

I liked the variety of beans and veggies in this mix, but the thing it lacked for me was SPICE! (It was even slightly sweet, I found.) Next time I make it, I'll use 3 tbsps chili powder instead of one. Maybe more. But it was still tasty.

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DAVIDYEEND

Living In: Seattle, Washington, USA

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Reviewed: Sep. 12, 2004

This turned out pretty good. I wouldn't really consider it a "chili" but more of a tasty vegetable soup. Has really nice flavor!

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BIOPHILE

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Reviewed: Jul. 18, 2004

This is an AMAZING and easy chilli !!! I have never liked chilli until I tried this recipe. My husband loves chilli - so we were trying to find something we could both like. The only thing I changed was that I added in some cooked chop meat. I have also made this chilli for guests and everyone always raves about it !!!

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iapetus79

Cooking Level: Intermediate

Home Town: Huntington Station, New York, USA

Living In: Morristown, New Jersey, USA

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Reviewed: Mar. 29, 2004

Wow, they oughtta put a warning label on this stuff! I even reduced the chili powder to 1/4 cup and this stuff is blazing! I also substituted kidneys for the garbs and a small bag of frozen corn for the zucchini. I went the slow route and did about 6/12 hours on low heat. I like more beans in my chili so next time I may subsitute another can in place of one of the veggies. Great stuff though, I will make again!

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FIVER82

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Astoria, New York, USA

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Reviewed: Jan. 7, 2004

I think it tasted a little odd! I followed the recipe exactly. I love my food spicy but tt was a little too much chili powder for my taste. Not the taste I was hoping for.

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HAPPEMATT

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Reviewed: Aug. 25, 2003

Good and spicy! I actually went out and bought cumin for this, it really makes a huge difference in the flavor. I used home-canned tomatoes. Maybe that was why it wasn't as thick as I like. But it was still wonderful, and I'll make this one again.

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PAMMY91

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Reviewed: Jul. 11, 2003

My husband who appreciates veggie dishes loved this, said I should take it to the next chili cook-off. Doing it in the slow cooker was great. Even me, a meat and potatoes lady, really liked it.

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HEALTHYSPABU

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Mar. 19, 2003

Too spicy for me but I am not fond of really spicy foods. I will definitely try it again with smaller quantities of spices though.

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PAIXFUL

Cooking Level: Beginning

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Slow Cooker Vegetable Chili

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