Reviewed: Aug. 30, 2009

This recipe is excellent. My gf and I are not huge fans of garbanzo beans, so we substituted an extra 1/2 can of corn and then instead of using a third can of crushed tomatoes used a can of diced tomatoes to make it a little chunkier. I like a little spice, so we used 1/2 hot chili powder and 1/2 mild chili powder, and then followed the rest of directions from original poster. Absolutely incredible! It is also great reheated if you are going to be busy and want to make extra for the week to heat up later. Thanks to the original poster. Great recipe!

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Chris

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Reviewed: Aug. 27, 2009

I love this recipe! I alter it a little bit each time -- I never put in the veggie crumbles but always put in some chopped swiss chard at the end (when it says to add the corn). If I have them, I use fresh peeled tomatoes and whatever else is fresh in the garden. Its always a big hit!

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Jess in Seattle

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Reviewed: Aug. 19, 2009

Wonderful! I added more peppers for a little extra kick. This made my house smell amazing while it was cooking.

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Aeroplane

Cooking Level: Intermediate

Living In: Havre De Grace, Maryland, USA

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Reviewed: Aug. 19, 2009

I made this for lunch yesterday, and it was SO good. The only things we did differently was draining AND rinsing the beans, and instead of using 3 cans of crushed tomatoes, we used two cans of crushed tomatoes, and one can(same size) of diced tomatoes. This chili IS really spicy, but it is still really good. Next time we will probably only use one jalapeno. To make this pot less spicy, we just added another can of tomatoes once there was enough room in the pot! I ate two bowls for lunch and then another bowl for dinner! Yummmm!!!

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Jessica

Living In: Mechanicsville, Maryland, USA

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Reviewed: Aug. 18, 2009

So super yummy! I'll make this again and again. It was very easy to do too!

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JessicaInSeattle

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Reviewed: Jul. 31, 2009

Used one jalepeno and still too spicy fo rthe 5 yr old. But for me it was perfect. My husband probably would have been happy with the 2 jalepenos. Flavor was great.

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chez High

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Reviewed: Jul. 26, 2009

Very good recipe. I could't follow it exactly since I didn't have everything on hand but it was still delicious! Who needs the meat substitute, when you have this many beans anyway? Thanks Calead910!

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penzeyfan1

Cooking Level: Intermediate

Home Town: Oakdale, Connecticut, USA

Living In: Uncasville, Connecticut, USA

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Reviewed: Jul. 25, 2009

Excellent as is. We like it hot so we add extra jalepenos and top with cheddar cheese. Thanks for a great recipe!

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Kaytea06

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Reviewed: Jul. 24, 2009

I just made this x5 for a large group. Not being a cooked garbanzo bean fan, I used dark and light kidney beans and black beans. I also used only 3 jalapenos (instead of the 5 it called for for that quantity) because there are a lot of kids in the group. I love it!

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Fiestagal28

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Reviewed: Jul. 16, 2009

I only used one green pepper, but otherwise followed to a T! Smells wonderful, tastes delicious! Make extra, this goes fast!

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Alexis

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 11, 2009

I really liked this chile. Used New Mexico Green that I froze last summer and ground Chimayo red chile. This recipe is what we, in New Mexico, call gringo chile, but it is quite delicious when cooked with good New Mexico chile.

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pajaritomt

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Reviewed: Jul. 6, 2009

I cut back on the hot spices some, chili still had great flavor. Hubby and I loved it!

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Lovely Rita

Cooking Level: Beginning

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Reviewed: Jul. 1, 2009

I LOVE this chili and even my meat-eating boyfriend and friends can't resist it. Thanks so much for this awesome addition to my vegetarian recipe box!

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ROOBUNNY

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Reviewed: Jun. 23, 2009

awesome wholesome food for my FL4I veggie day diet- with requisite modifications of course. thanks!

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kv

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Reviewed: Jun. 17, 2009

This was sooo awesome!!! i have been looking for a really good veggie chili recipe that me and both my daughter's love...Well i have found it! I fallowed the recipe to a "T" and would not change a thing!!Thank you :))

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jun. 14, 2009

added mushrooms and carrots, worcestershire sauce, 12oz can of tomato sauce, and panchetta or bacon to beginning of pot!

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LED

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Reviewed: Jun. 12, 2009

I have 2 vegetarian teens and one vegan teen. My husband and I eat meat. I made this yesterday and it please everyone! Yahoo! I used one can of crushed tomatoes, one can diced and one can whole. It makes a nice variety in size of the pieces. I also cut back on the hot hot spice to half. This will become a regular dish in our kitchen!

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angelface21

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Reviewed: Jun. 10, 2009

LOVE this recipe! Had to use a lot less of the spicy stuff cuz the first time this was WAAAY to hot! I dont make this with the veggie crumbles or bay leaves and its great!

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emiguin

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Reviewed: Jun. 6, 2009

ok, I have to admit, I've been claiming this recipe as my own, and I feel awful. About once a month, my son asks me,"mom, can you please make some of 'your' chili?" and I aim to please. This is definitely the best chili I've ever eaten and I'm not even a vegetarian! I put mushrooms into the mix after cooking all the other veggies. It gives it a meatier texture and it is fabulous! Thank you calead910....thank you!!

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