The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 2, 2009
This was my first time making homemade chili for a party of 10 and it came out excellent!!! I cooked it the night before for an extended period of time (this way all of the flavors emeshed nicely with one another). The day of the party, I simmered the chili for another 45 minutes while adding the corn. I juiced up the recipe with the addition of zucchine, carrots and cinammon! Yummy!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 2, 2009
I made this chili for a womens meeting at my church. I doubled the recipe and it was gone within 30 minutes, by then they were coming back for seconds. I did leave out the chili though. yum yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 31, 2008
This is an awesome recipe! My only qualm is that it makes SUCH a large batch...Great for a family, but not so much for an individual; I was eating chili for a week and a half. The actual chili however, is fabulous. Will half it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 30, 2008
DELICIOUS! It makes a ton, so you'll have plenty of leftovers. The best vegetarian chili I've ever had.
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Home Town: St. Cloud, Minnesota, USA
Living In: Sauk Rapids, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 29, 2008
I have kept a pot of this chili on hand since finding the recipe. For family members that don't like it so spicy, I omitted the two cans of green chili peppers and they loved it. Great over brown rice. This really is the best veggie chili I have ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 29, 2008
This recipe is excellent! We skipped the veggie crumbles, and it was great!
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T

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 26, 2008
I love chillie in almost any format. This was the first vegetarian chillie and WOW ! Fantastic !! Thanks for the great recipe !
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Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 21, 2008
oh my, they are not kidding. this IS the best chili I have ever had. I'm a novice cook & thought it was easy!
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Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 17, 2008
Great recipe! I've made this 3 times, pretty much following the recipe, and have received lots of compliments on it and requests for the recipe.It's just as good w/o the crumbles. I add a rounded tsp. of cinnamon or so which adds an additional depth of flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 14, 2008
Absolutely wonderful! I added cashews to mine and it tasted fantastic. I will be using this recipe from now on. I only used one package of crumbles and that was plenty. This recipe can feed an ARMY! And nobody would ever guess it's vegetarian. If I didn't know any better I'd swear on my life it has ground beef in it. As for the people who said this was so spicy it was inedible... are you sure you measured your spices correctly? Did you use a different type of pepper??? Because I didn't find it terribly spicy at all... In fact I added a lot of Cayenne pepper to mine while I was eating it. Anyhow, thank you for the fantabulous recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 8, 2008
This was my first time making chili and I must say this recipe was really great! I will never go back to canned chili again! It was a little spicy the first time around so I'll probably use a little less spice the next time, but altogether it was a great recipe, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 8, 2008
My first time making chili and I'm hooked! This recipe is so delicious. I made a few alterations as I was following the recipe, mostly because I could not find a few of the ingredients. I left out the fake-meat product because I don't care it. I also left out the chopped chili pepper because I couldn't find one. I added extra veggies (I used 2 zuccini's, 1 yellow squash, 2 green peppers, 2 red peppers, and some carrots). I steamed the carrots first so that they would cook through. Also, I let it cook for 2.5 hours instead of just 45 minutes. After 45 minutes it just didn't seem to be even close to ready, probably because I added so many extra veggies. The result... Amazing! This is so delicious. It has kick to it for sure, which I like. Next time I make it, I will add an extra can of beans because I added so many vegetables that the beans got lost. A fantastic cold-weather food. So good for you too - so there is no guilt in having another bowl full as a snack. Also a great bring-to-work lunch. Thank for your this recipe! I'm in love with it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 7, 2008
Even my meataholic father raved about this recipe!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 7, 2008
Oh my... I made this for my Veggie son and its now my favorate chili!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 2, 2008
Very good. I wish I had all the ingredients on hand, but despite this, the chili came out great. What I was missing: green pepper, fresh jalapeno, chili powder and veg. meat. First, after reading many reviews, I halved the recipe. Still a lot of food for 4 people. Changes: I cut up 13 Little Smokies, and three pieces of bacon and sauteed that with the 1/4 of an onion and 3 small celery stalks. I added the spices along with paprika, parsley and chives. Then I added a small can of mushrooms. Then I added the entire can of green chili's (no draining). Con't to saute. Then I added an entire can of garbanzo beans (I do not care for kidney beans), 1/4 can of red kidney and 1/2 can of black beans. Made my own chili spice, (can look up on the web) and added jalapeno flakes (very few) and some red pepper too. Also added 1 can of diced tomatoes and 1 small can of tomato sauce, 1/2 cup of water and a couple tbs of red wine. Thank you for sharing this recipe!!
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Hato Rey, San Juan, Puerto Rico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 30, 2008
I haven't enough experience with chili in general and the vegetarian variety in particular to say that it's the best or even close. Sure does taste good though. My variations: 2 onions 1 chipotle pepper in adobo sauce instead of 2 jalapenos only one can of green chillies no black pepper (oops) some quartered button mushrooms caled910 must have some hungry folks sitting down to her table. I got 16 cups so I'd expect to be able to serve 12. I liked the heat level though No. 1 opined that it was too hot and needed more liquid. This will be added to my small but growing list of vegan dishes
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Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 30, 2008
A great recipe to use as a base. I usually tinker with the ingredients according to taste and what I have on hand, including using fresh veges instead of canned/frozen.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2008
I make this all the time. The only additions I make is a little curry, and double the cumin plus maybe a little more. Too good.
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Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2008
This is BY FAR the best chili I have made...ever. The spices are wonderful and perfectly complement each other. Thanks for this awesome recipe!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 25, 2008
This chili was really yummy!! I loved how colorful it was and it had just the right amount of spice. I used beef instead of vegetarian meat and I added a can of pinto beans. This recipe made so much chili, my husband and I have been eating it for days...but we're still not tired of it!! ***special note of suggestion: use rubber gloves to cut up the canned chili peppers!! After cutting them my hands felt like they were on FIRE for hours...
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Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

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