I didnt use the chickpeas or near as much chili powder. I also simmered it for 2 1/2 hours. Other than that I followed the recipe. Very good. Will make again but plan on making some tweaks. Thanks for the recipe.

Good, but too salty. Here's what I learned: use less salt. Next time will use less. Added 2 tsps black-strap molasses and hickory smoke, as I usually do. One thing I changed was that I used white canneloni beans and lentils, along with the kidney beans, instead of garbonzos. Also, I would have typically added a little ketchup in the final stage, I didn't do this time because I thought might add too much salt.

Excellent! Everyone on exec liked it. Definitely spicy; didn't add green chilies and it still had real kick. Only used 12oz of fake meat, but couldn't tell it wasn't real. Had leftovers!

Followed recipe exactly. It was edible but was bland. Used the vegan boca burger crumbles which were dry and rubbery so I don't reccomend them. Also, there seemed to be too much pepper in this.

This is so good! I have made it twice and this is what I add- I used 6 15 oz. cans of diced tomatoes (MUCH easier than cutting up whole tomatoes), 2 cans of corn, 1 jalapeno, doubled the kidney beans, added pinto beans. It is so delicious!! We eat it with whole grain flat bread. Best if you chop the peppers and onions very small. Great recipe!

Really good! I make a double batch and freeze the leftovers. You can throw anything into the pot, by the way - any beans, leave out crumbles if you want, throw in some rice, a handful of lentils... very versatile and forgiving. Great on lettuce for a chili salad or on Fritos with cheese or cornbread.

We only put in 2 Tbsp of the chili powder instead of 1/4 c.

This is hands down the most phenomenal chili I've ever had. I did tweak it a bit in the following ways: 1) I left out the jalapenos 2) instead of the chopped chilis, I used canned chilis in adobo sauce. It comes in a 4oz can but I just chopped up two of them and poured a bit of the sauce into the pot. It adds an amazing smoky flavor. 3) I added two chopped carrots. 4) I cooked it for at least three hours. 5) I served it with a teaspoon of peanut butter on the side (can't explain it but trust me, it works).

This is by far the best chili recipe ever! I usually make a pot and put it in the fridge so I have lunch throughout the week. I agree that it is very spicy, so I eliminated the green chilis.

This recipe is solid. It will for sure become one of those standard, once-a-month, recipes in my kitchen. If you are looking for a chili recipe, look no further (right? because there are a billion chili recipes out there), this is the one.

This is the best chili I've ever had! I put in pinto beans as well as the beans suggested and also added zucchini and summer squash to the recipe. I also used frozen corn rather than canned, and for the canned tomatoes, I bought the fire roasted variety. Original recipe calls for 2 green peppers, I put in 1 green, 1 red, 1 orange and 1 yellow. WONDERFUL!!!! For a protein I used Quorn grounds sauteed in Worcester sauce. Fed it to my co-workers and they raved about it for ages! Will definitely make again!

I made this for a causual dinner party and it was fantastic. I added carrots, zucchini, and some chopped fresh grape tomatoes from the farmers market as well as the listed ingredients. It was really fantastic. I also don't measure spices for chili, I eyeball it and taste test. In any case, this was fantastic chili!

Great recipe, although I do agree with other posters who say that it's too spicy as written. I alter the recipe by leaving out the jalepenos, and it's still quite spicy for the first day or so -- the fire tends to cool down after the chili sits in the fridge for a while. But it's still a great way to get tons of low-fat protein and a great mix of veggies. To reduce sodium, I wash off all of the canned stuff (except the tomatoes) before adding it.

This chili is amazing! I have never made chili and this was easy to follow and make. I fooled all the meat eaters that ate it. The only thing I changed was the amount of jalpeno peppers. I use one whole one and a very small one. It had just enough of a kick.

I have always loved this recipe. I'm used to cooking in a slow cooker, but tonight I tried it on the stove top. Also, I was able to follow the recipe's guidelines for making it spicy. When my children eat it, we have to cut down the spices or else they'll claim we are making them eat fire. It turned out delicious and filled my apartment with the wonderful smell I have come to expect from this recipe. However, it wasn't as spicy as I hoped it would be. I will have to add more next time; I love to eat lava!

I would not recommend leaving out the burger crumbles without replacing them with meat, not more beans. I also left out the jalapenos. Something in it – one of the beans, I think - smelled awful enough simmering that I had a hard time eating it, but it certainly was the best vegetarian chili I’ve ever had, regardless. It was great on toast, with a little butter or sour cream to soften the flavor, and it was much better as leftovers.