Reviewed: Oct. 29, 2012

I really like this recipe! However, like everyone else I had to make some modifications. I took away the celery and bell pepper.. not a big fan of those two in my chili. I also simmered it for a lot longer (about 2 hours)because after 45 minutes it still looked like soup. I changed was the amount of chili powder the recipe calls for since 1/4 cup seemed like WAY too much for my taste. I also added a little bit adobo sauce to make it a little smokey since I felt the tomato was made the chili a tad sweet. Worked out great! My boyfriend and I are going to be eating this for lunch and dinner the rest of this week!

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Reviewer:

wicked.kittens

Reviewed: Oct. 28, 2012

This chili is awesome IF you leave out the rubber band-like veggie crumbles. Without them, it's near perfect, and retains a nice red color instead of looking brownish. Have made this at least once for each of the past four years...I mean football seasons.

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Reviewer:

rawbacon

Reviewed: Oct. 25, 2012

Awesome!! Great fresh and also freezes well!

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Reviewer:

Safiredance

Reviewed: Oct. 25, 2012

Love! We loved this chili! We didn't miss the meat and the finished chili was thick, hearty, incredibly flavorful and just the right kind of spicy thanks to all that flavor. I will be using this recipe and wowing the family again and again. Deliciously filling!

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Reviewer:

sarahp

Reviewed: Oct. 25, 2012

Very good recipe. I didn't use the chilli peppers or jalapenos but it was delicious nonetheless! Thanks!

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Reviewer:

Loulou

Cooking Level: Beginning

Reviewed: Oct. 23, 2012

I am not the greatest cook, but I've made this about 3 times in the past month have gotten rave reviews from my entire family. My husband is a pro-level hobby chef and he thinks its one of the best dishes I've made in 30 years of marriage. I added a chopped poblano pepper to the veggie mix, and also let the spices cook a little more to get some " smoke" in them. This is just a great recipe. I'd like to try it with ground turkey or chicken as well.

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Reviewer:

Cheryl

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Reviewed: Oct. 20, 2012

I tried this recipe for my husband when he had some chili cookoff event. Guess what? he got first prize for that. Thanks a lot for uploading such an awesome chili on web. YOu are an awesome cook.

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Reviewer:

Sowmya Dinavahi

Cooking Level: Expert

Home Town: Chennai, Tamil Nadu, India

Reviewed: Oct. 19, 2012

Best recipe EVER!

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Reviewer:

Nichole

Reviewed: Oct. 16, 2012

I've cooked this recipe a few times and even won a chili cooking contest competing against non-vegetarian chilis! I think 3 - 28 ounce cans of tomoatoes makes it too sweet, so I only use 2. I also left out the bell peppers because I don't really like them and added some other veggies + some pasta.

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