The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 1, 2009
This recipe was wonderful. I found that it was best to eat it the second day, as that seemed to give all the flavors a chance to meld together. Yummy! It's going to be one of my staples.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 27, 2009
Very tasty. I used boca burgers and crumbled those up for the "meat". Easy to make. Makes a ton of chili though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 27, 2009
This was WAY too salty. I can't believe none of the reviewers said so. I am boiling the chili with a potato as I write this review. Next time I will cut the salt in half, if not more. I made this with my kids in mind so I didn't add any of the spices and used mild chili powder. I wonder if the lack of spice is what made me notice the salt. Overall, however, I thought this was solid and versatile recipe and I will make it again with said modifications.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 26, 2009
came out great and got me 4th in a chili chili contest so it was great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 25, 2009
I followed the recipe exactly, except that I also added more Thai chili powder and also some leftovers chickpeas. The result? - VERY YUMMY! It was also very filling. I didn't find the recipe spicy at all, despise the fact that most reviewers here don't agree. But then again, I'm a native Thai person and I eat a lot of spicy food. In fact, I also added a considerable amount of very spicy Thai chili powder in as well and it gave a wonderful heat to it.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 25, 2009
Didn't change a thing and this was great. Super spicy!
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Cooking Level: Beginning

Home Town: Lemont, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 24, 2009
Very delicious. Will definitely make this again. Cut back to 1 can of tomatoes. Added 1 serrano. Replaced one can of beans with one can of chili beans (seasoned.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 24, 2009
Very good and easy to make. My family and I loved this recipe, but I knew it would be too hot for us, so I made some changes. I cut the jalapeno to one, used one heaping T of red chili powder (Chimayo)and 1T cracked black pepper. I also used Morningstar sausage for one pound of the "meat". It is slightly spicy this way. I could have taken more heat, but my kids don't like it too hot and I can always add Tabasco or something to up the heat. It's good enough for me to freeze and take to a Super Bowl party next weekend. I serve it with sour cream, cheddar and guacamole, plus corn bread and/or tortilla chips/fritos.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 21, 2009
I loved this chili! I added ground beef but followed the recipe exactly and it was a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 21, 2009
Really good...I may leave one of the beans out next time. We had it over tater tots....yummy!
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Home Town: Duluth, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 21, 2009
Outstanding flavor combination with the spicey & sweet ingredients this one will not dissappoint.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 19, 2009
I LOVE THIS CHILI. So incredibly easy, and if you don't have all of the ingredients it is not a big deal at all. I always make sure to have the basics on hand in case I want to put this in the crock pot to have it waiting for me when I get home from work. I add some extra chili powder and cumin powder because I like my chili to be pretty spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 19, 2009
UPDATE: 1/27/09 Made this again, this time with TVP (tex veg protein) def more of a meaty texture. only used one pepper and more onion. Added chipotle chilis and some adobo sauce and it made it smoky. I love it both ways I've made it. Making it again for superbowl tomorrow! We both loved this. Used the "jimmy dean sausauge" looking soy protein to make the crumbles. Going to try TVP next. He liked it so much he just asked me to make it again. Delicious. added more chili powder and only one jap. going to look for chipotle chilis to add too.
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Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 18, 2009
Quite tasty! Great recipie for freezing. Serves well as a side dish, first course, or main course with pasta or rice.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 18, 2009
I've eaten a lot of veggie chili in my time, but this is by far the best. Thank you! I used crushed tomato instead of whole peeled, as my daughter doesn't like "chunks" of tomato. It was still just wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 17, 2009
This is awesome chili! I didn't add jalapeno peppers since I didn't have any, and I thought it still had a good kick to it. I also didn't add vegetarian burger crumbles, but threw in a can of pinto beans instead. This will be great to make and freeze in containers for lunches during the week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 14, 2009
This is an incredibly good chili recipe and great for vegetarians. I have made it several times, and it is always good. If I am going to freeze it, i omit the carrot as it tastes a bit old after freezing. Highly recommended
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 14, 2009
Everyone I make this for says it's amazing, although I've modified it a bit. I can't believe anyone would say it was too spicy! I halve the recipe, kind of, using 1 can of beans each and 2 cans tomatoes, but ALL of the spices so that it has that nice full flavor. It makes an entire large pot so I can't imagine having more of it. I LOVE it! Make it at least once a month, eat the leftovers for days, and give a box to all of my friends!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 13, 2009
This was too liquidy and bland. I added more tomato paste and chili powder to try and help, but it only did so much.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 13, 2009
This was waaayyy too spicy and I even cut down the jalapeno, chilis and chili powder!! Also, I thought the tomato taste was overwhelming as if there wasn't enough other seasoning...plenty of heat just not flavor. I kept out the crumbles and added portobello mushrooms which was pretty good but they don't add flavor. This recipe makes a ton so be prepared to freeze some. The day after, I put some of the chili in a tortilla w/ avocado and it tasted really good and it cut down the spice. From now on, I think I'll use the recipe for my husbands chili and omit the meat. That recipe has a much better base..I think it's called "Flatlander Chili" on this site.
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