Reviewed: Mar. 12, 2012

I thought I knew how to make a good pot of chili. This chili was outstanding!!

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Reviewer:

Snowqueen1

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Reviewed: Jan. 13, 2012

This recipe is great! It has become part of our rotation. We add more beans, that's the only difference.

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Reviewer:

beckybel

Reviewed: Jan. 5, 2012

I made this last night for the first time. It is so easy to make. My young daughters and husband loved it. I was short on time and could only cook it for 3 hours. Next time I will try longer and see what happens. I read a few of the reviews and added corn and crushed tomatoes. I added an extra 15 oz of tomatoes. I added heaping spices with the exception of the chili power. I listened to other posts who said it was too much. I forgot to buy honey, so instead used 1 1/2-2 tbs of molasses.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 30, 2011

I don't know how this recipe has 4 stars. This is the first slow cooker recipe that I didn't like. I thought they were all good. I was looking for a nice healthy crock recipe so the veggies was nice. The spice combo for flavoring was awful in my opinion. Think about it-- its basically straight chili powder covered over vegetables. Now I don't know what kind of chili powder you use, but I know that it doesn't do much as a stand alone spice. Secondly, it's way too much. I love spicy food, but this was overpowering with no dynamics. I took almost two cups of the broth out and replaced with some water. This recipe is in need of some major tweaking.

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Reviewer:

EaZiE

Reviewed: Dec. 10, 2011

Sadly the kids and family hated it and asked me to NOT make this again.

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Reviewer:

Lady Flannel

Cooking Level: Expert

Reviewed: Nov. 28, 2011

I made this for a Lenten soup supper (so it had to be meatless). I thought it was too spicy, but was told that people enjoyed it (and there was none left over). After reading reviews, I omitted the zucchini and added a can or corn (drained). I added a 16 oz can of diced tomatoes, used 28 ounce can of crushed (not whole) tomatoes and decreased the chili powder to 3 Tablespoons.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: Nov. 24, 2011

This was good. Very east to make too. I made it for a get together so my vegan sister would have something to eat. She liked it, but there were some non-vegans in the crowd who thought it was just OK.

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Reviewer:

torianne31

Cooking Level: Intermediate

Home Town: Harlem, Georgia, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: Sep. 13, 2011

It was great! I added a can of black beans along with the chicpeas

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Reviewer:

peppermintkathy

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 29, 2011

I was looking for a vegetable-laden beef chili, so I browned a pound of ground beef with the onion and salt, then added it to the rest of the ingredients. My kids don't like spicy food, so I only added 1T of chili powder, and used cannelini beans instead of garbanzos, but I used the rest of the ingredients as written. This was delicious! Everyone loved it, it was not spicy, but it was very flavorful. Plus it made enough for 4 dinner portions with enough to send it in their lunches the next day. We have a lot of food allergies here, and this chili fits the gluten-free, dairy-free, nut-free bill and is delicious to boot. Thanks!

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Reviewer:

HoodSiegal

Reviewed: Jul. 12, 2011

I love this recipe! I tweak it a little each time I make it so that I can use up whatever is in my cupboards. I usually put in a can of tomato sauce as well so that it adds a bit of thickness. Yummy!

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