Reviewed: Feb. 25, 2012

So delicious. A little time consuming, but worth it! I'll definitely be making this again!

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Reviewer:

ceile

Reviewed: May 13, 2011

This recipe has a very good base, so I'm sure it's very good. Beware of the kind of chili that you are using, though! Mine was unfortunately a crazy hot mix, so 2 tablespoons made the chili impossible to eat, even after doubling all of the other ingredients. Note: My husband puts hot sauce on everything and he wasn't even able to eat more than a spoonful of chili! But if we put the burn aside, it was good!

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Reviewer:

Annie

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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Mar. 25, 2011

This was delicious and easy. I took it to work thinking it would last a couple of days and it disappeared within a few hours with everyone raving about how good it was (this from a very carnivorous crowd!).

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Reviewer:

A. Mabry

Reviewed: Feb. 9, 2011

This is a great recipe. I ususally use a can of black beans and a can each of light and dark kidney beans. I also use both a red and green bell pepper and sometimes add a cup of corn.

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Reviewer:

thirdstarw

Reviewed: Dec. 14, 2010

Super yummy!

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Reviewer:

Kathleen Williford

Cooking Level: Intermediate

Living In: Newbury, Ohio, USA

Reviewed: Oct. 27, 2010

My friends were skeptical when they first found out it was vegetarian and I made enough for 12 people... after they'd already finished dinner. I took off to watch a film for 2 hours, and when I came back, the entire pot was clean! Need I say more? By the way, adding homemade guacamole, shredded Tillamook cheddar cheese, and Knudsen sour cream really helped the consistency and flavor. (I forgot to add salt in the guac too!)

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Reviewer:

jolie

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Daly City, California, USA

Reviewed: Jul. 17, 2010

Very good and very healthy! Score two! I substituted 2 cans of diced tomatoes for the fresh (we don't have them in farmer's markets yet here) and added a can of red kidney beans (I love lots of beans in chili). I did use wine, a Shiraz which was a little too sweet for my tastes but turned out fine in the chili. Also I used WAY less cilantro, probably used less then a quarter cup and worked fine. It really needed some more depth of spices, I added some seasoned salt, oregano, thyme and basil, although just a bit since I didn't want to turn this into an Italian sauce! Chili powder, cumin and cilantro are still the stars. Very happy with the result. Used the suggestion of serving on brown rice, something I've never done with chili before, but that was great with this recipe! I'll be making this often!

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 29, 2010

Pretty good! I left out the mushrooms and bell peppers because I didn't have any. I used soaked black beans instead of canned (I like the texture better), fresh corn and some canned tomatoes to round out my lone fresh one. A great way to use some of my garden veggies. I'll make it again!

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Reviewer:

JamieMarie

Cooking Level: Intermediate

Home Town: Perry, Georgia, USA

Reviewed: May 16, 2010

This chili was ok, a bit bland and not very saucy.

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Reviewer:

Danielle

Reviewed: Mar. 21, 2010

A friend of mine made a similar recipe years ago, which she never shared, bless her heart. Therefore, I've been on the lookout for a nice vegetarian chili ever since. This one looked promising. I was a little concerned about the number of ingredients at first blush, however, this was WAY simple! It is hard for me to use a recipe without changing it the first time around. So, I held myself back as much as possible today. I really enjoyed making this chili recipe! It makes a generous amount so I'm pleased I resisted the temptation to double the recipe. I cook for a small family with a wide range of spice tolerance. This was just right for my mild-loving mother-in-law yet flavorful enough for my spice-loving husband. I served it over brown rice as suggested and garnished with sharp cheddar cheese. Wonderful, yummy sounds and smiling faces all around! Next time, to increase the protein content, I'll add a bag of frozen veggie protein (Morningstar or Boca) to the basic recipe. NO Additional changes, which is an amazing statement coming from me. This recipe is a keeper!

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