recipe reviews for:

Vegan Taco Chili

“A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.”

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Reviewed: Jan. 31, 2008

This a great base recipe. I used three kinds of beans, kidney, black and northern beans. I also added a ton of epices. I added tons of cumin and chili powder. I also added garlic powder and some hot sauce. I topped with sour cream and some cheese since I am lacto-ovo.

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Reviewer:

Kristen

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Greenville, North Carolina, USA
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Reviewed: Sep. 29, 2007

Easy! And Delicious!

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Reviewer:

kirkrey


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Reviewed: Dec. 16, 2005

Tastes great, if a little high in sodium. This is a great thing to leave in the crock pot all day and have ready when you come home. The leftovers freeze well, too.

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Reviewer:

MissMichal

	Cooking Level: Intermediate Living In: Salt Lake City, Utah, USA
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Reviewed: Aug. 21, 2003

nice and tastie! A nice base of ingrediants give this vegan chili a well balanced flavor and a perfect texture. ( Add a little more garlic to make me really happy!) I love open ended recipes and this is no exception. Mix it up or add something off the wall,have fun!

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4 users found this review helpful

Reviewer:

BMAPPLE


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