Reviewed: Nov. 2, 2009

Awesome recipe! I put this all in a crockpot on low for 6hrs and won a chili cook-off! Thanks for the great recipe!!! Tip: Always Always drain the cans of beans to reduce sodium, add water if you need to!

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JenniferRose

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Reviewed: Nov. 1, 2009

I have to agree with the name of this recipe - it is the BEST. I used a pre-cut, chili ready mix of red/yellow peppers, onions & jalapeno and just sauteed everything together. I did not use garbonzo beans but used 2 cans of kidney beans. I put it all in the crock pot, added 1 zucchini about 2 hours before dinner and a 15 oz bag of frozen corn 1 hour before. Not everyone in the group was vegitarian so I browned a pound of hamburger and mixed it with a can of chili beans for those who wanted meat. I WILL make this again since winter in Minnesota is just starting :-).

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lippy

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Reviewed: Nov. 1, 2009

Excellent!

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PatriciaRose

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Reviewed: Nov. 1, 2009

This chili is amazing! I do leave out the veggie burger crumbles and add an extra can of beans. I serve with sour cream and tortilla chips! Even the non-veg's love it.

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jnorath

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Reviewed: Oct. 30, 2009

Delicious chili. I added 1/2 cup of Cabernet to the sauce and replaced the veggie crumbles with Gimmee Lean meatless sausage. Saute the Gimmee Lean first to brown it, if you decide to make that substitution. Really tasty recipe.

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cottageloaf

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Reviewed: Oct. 26, 2009

We loved this recipe. I did alter a few things, since my four year old and one year old were going to eat it. I put no jalapenos in it. It was still flavorful. And I agree with a lot of the other review it makes a lot. Thanks for the recipe. My four year old loved it and plans on eating it every week.

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Nisha

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Reviewed: Oct. 21, 2009

Used 1 package of veggie burger crumbles and 2 cans of tomatoes instead of 3. Very yummy.

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Audrey T.

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Reviewed: Oct. 19, 2009

I skipped the veggie burger crumbs and wished that the peppers were not so crunchy...other than that, this was a really good chili recipe!

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lisawalcott

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Reviewed: Oct. 14, 2009

Very good Chili!! I pretty much followed the recipe word for word except I used Tastefully Simples's "Wahoo Chili" instead of chili powder since I was out of the later. I used 2 large seeded Jalapeños and it had plenty of kick. my fire eating Hubbie usually douses his chili with Franks Redhot but he didn't have to with this. It is a really nice sized recipe which, for me, made plenty for leftovers and 2 batches to go in the freezer for later. I will definitely make this again.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 9, 2009

Very tasty chili. I just used three 28oz cans of crushed tomatoes,instead of whole tomatoes crushed by hand like the recipe suggests. The chili comes out thicker that way (the way I like it). I thought the veggie burger crumbles were overpriced at my grocery store (6 dollars for a 12oz package) so I just bought boca burgers and chopped them up. I seeded the jalapenos before adding them because I used a really hot chili powder, and didn't want to kill myself haha. I served it with elbow macaroni but it goes great with rice as well! MAKES A TON

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KEVINCOOK

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Reviewed: Oct. 6, 2009

Awesome chili recipe! I actually used 2 lbs ground beef instead of vegetarian crumbles and chopped up a package of fresh mushrooms as well. Terrific!

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OLEMISSBETSY

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Reviewed: Oct. 6, 2009

This recipe is amazing! Even the meat eaters in my household devoured this. Does make a TON of chili, it's probably closer tom around 12 servings but it freezes great. I followed it exactly except substituted diced gardenburger griller veggie patties for the crumbles because my grocery was out. Next time I will definitely use the crumbles because the texture is much closer to ground beef.

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Olivia

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Reviewed: Oct. 5, 2009

This is a GREAT recipe - I have made it several times and it is always delicious. I do, though, substitute the "vegetarian burger crumbles" with TVP (textured vegetable protein) I like the texture and the taste much better than the soy! Enjoy!

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jessica.a.anderson

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Reviewed: Oct. 4, 2009

You are right! This is absolutely delicious, in fact, probably the best chili I've ever had. Either tell, or don't tell, that it's vegetarian.

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Dollie

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Reviewed: Oct. 3, 2009

The four stars was because of the meat substitute, since I'm not a big fan... I should have known better and just left it out. Otherwise, nice flavor, and yes,I used the garbanzo beans!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Sep. 28, 2009

With the title and all the positive reviews, I was worried this recipe was over-hyped. But after having made a big pot, I can say that this TRULY is The Best Vegetarian Chili in the World. I'm not a fan of meat substitute, so I omitted it and added an extra can of beans - 2 cans of pintos and 2 cans of black beans. Don't get me wrong, I love garbanzo beans...but it seemed sacrilegious to put them in chili. This is Texas, after all. Beyond that, I did everything else as written and it was heavenly - the same perfect flavor I remember from my meat-eating days. It's not a super hot chili, but it does have a building spice. I probably won't seed the jalapenos next time. Maybe I'll even sub one for a serrano pepper. Oh, and seriously, the meat substitute was totally unnecessary. In fact, my husband was surprised that the recipe even called for it.

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 26, 2009

This is a wonderful recipe! I made it exactly as it's written for the first time. I didn't know how hot it would be, so I took the seeds and white part out of the jalapenos. It turned out mild, but with great chili flavor. I have two picky teens, they both thought I was nuts to do a vegetarian chili. My daughter was delighted to find out she couldn't taste the "fake meat"! Now that I know what to expect heat wise, I'll make it HOT next time. I took a bowl to a friend, he said he'd pay me to make a double batch, so he'd have extra to freeze. He didn't believe me when I told him about the "fake meat". hahaha... "fake meat". I'm still laughing about that one...

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Lapis

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Reviewed: Sep. 24, 2009

I made this recipe exactly as it states, and it was great! The next time, I did modify it a bit: I didn't use jalapenos, used 1/2 the amount of veggie crumbles and an extra can of beans. Either way it was fabulous, but many people cannot stand the extra heat!

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