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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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 12, 2009
Fourth review today. Funny. I did not have chilis or jalepenos on hand so I substituted 4-14 oz cans of tomatoes with chilis and included the juice and it was plenty spicy. It was a little too tangy for my taste. I think that comes from the canned tomatoes. I added a spoonful of sugar and another of baking powder and it helped. I have enough to freeze for the rest of the winter!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 12, 2009
Everyone loves it -- top with sour cream and cheddar cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 12, 2009
I loved this chili recipe! Great for a cold day in chicago. Recipe makes enough to save for many nights to come.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 11, 2009
This is one of those recipes I've made enough that i almost know by heart. I always omit the veggie crumbles, the kidney beans offer an awesome "meaty" taste!
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Cooking Level: Beginning

Home Town: Corona, California, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 10, 2009
Very yummy and thankfully I had made this right before getting a cold. It is the perfect recoupe food!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 8, 2009
This was fabulous! I have never tried my hand at making chili (or much else!) and so was very nervous about taking this on, but it worked out great! I followed some of the review advice and reduced the salt to 1tsp and only added one jalapeno and it turned out wonderful. I served it at our huge New Years Eve celebration and everyone kept coming up to me to rave about it. A few people who were very sensitive to heat (almost everyone agreed it had the perfect kick) said that they added some extra sour cream and it was perfect. Thanks so much for this! I felt like a real chef! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 8, 2009
I’m impressed. It really is tough to find a good veg chili recipe and this one definitely tops it. I made a few changes to MY recipe- halved it because I was unsure if I was gonna like it or not. Instead of the veg crumbles I added I package tempeh (which I happen to ADORE) which I marinated in 2 TBS soy sauce, 3 TBS water and 1 clove of garlic minced. I then crumbed it and added to the recipe when it called for the crumbles following the beginning of the recipe pretty exactly except I didn’t use the canned diced chilies. In the crock-pot I put a (28oz) can and a half of crushed tomatoes, the chili powder, frozen corn and black and kidney beans (no garbanzos) and a lot more cumin. I read another reviewers suggestion and added a bit of cinnamon. I then put everything into the crock-pot and simmered overnight (accident actually I forgot to turn it off before I went to bed) on low. Brought it with me for lunch and I was in chili heaven. I erred on the side of mild chili just in case someone else wanted some in my house (fam and boyfriend don’t like hot like I do) but it def could use more heat, next time I’ll add the jalapeño seeds and ribs. Great addition to my recipes thanks!
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Cooking Level: Intermediate

Home Town: Oyster Bay, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 8, 2009
This recipe is absolutely fantastic! Even my meat-loving boyfriend loved it! The corn is a great addition. I didnt use the celery or peppers (didnt have any on hand) and it turned out AWESOME! Its nice and spicy, just how I like it. Ive made it twice now and will make it many more times. Thanks :]
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 8, 2009
My old standby veggie chili has definitely been replaced by this tasty, filling recipe! I loved it! I did make a few tweaks based on personal preference: omitted the vegetable protein (fake meat) and increased the beans to compensate, added some carrots, reduced the oregano by half, increased the cumin (almost doubled), and added a dash of cayenne pepper. Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 6, 2009
Awesome! I left out the hot peppers and just added red pepper power until it was at the desired hotness. Added some ground beef and processed it all in a pressure canner according to the time table at the USDA site for chili con carne. Delicious, and in cans it lasts forever. Great over spaghetti or for a camping trip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 5, 2009
This was seriously the best Vegetarian Chili. I passed it out without telling anyone what was in it, and they had no idea it was vegi. It was a little too spicy for the kids, but everyone else adored it!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 5, 2009
Yummy! I'm a busy mom and this receipe is fast and good and easy to make. Thank you for sharing. :)
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Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 3, 2009
Hold the fake meat/any meat at all. Add an extra can of Kidney Beans, 8oz can of mushrooms. Double the onion. Very spicy but very delicious, and healthy!! LOTS of veggies. Added shredded sharp cheddar (and sour cream) on top. Maybe next time double the garbanzo beans. Perhaps a little less spicy. Maybe add a little more corn. Great to make a bunch and freeze.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 3, 2009
Our family thought this chili was really good! Some people mentioned it was too spicy, however we thought it was just right. Makes A LOT, so it's great for leftovers.
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