I would definitely make this regularly. My omni hubby and mother-in-law could not get enough of it! When making the chili, only had one bag of veggie crumbles (TVP), so I used half a link of Melissa's brand Soyrizo ( sold in the produce department next to tofus and soy cheeses). I simply sauteed it for a little while in a seperate skillet and added it in while the chili was simmering. For those you who claim it was too spicey: When prepping the jalapeno's remove all seeds and remove as much of the whitish 'ribs' (or membrane) surrounding the seeds as possible. It will have that mildly spicy but pepper-y flavor without all the heat. All of the cans of beans were rinsed and drained before dumping into the pot. I don't care for the thick, starchy liquid that coats them. It has most of the preservatives and sodium. Not to mention, it gives the beans a funky taste and odor. The beans taste cleaner and fresher after being rinsed IMO. I thought there were more than enough beans so I also decided to save the black beans for tostadas or tacos. Oh, and another thing- go easy on the salt. I wished I hadn't added the entire tablespoon as I was taste-testing it. You can always add to your taste, but you can't take it out. I heard adding a starchy root veggie like patato, carrot or parsnip will help absorb some of the salt, but I didn't bother. 4 stars =)
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