Reviewed: Sep. 25, 2008

Really good! No one even knew it was vegetarian!

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Sep. 10, 2008

I modified this recipe just a bit, and it was great. Before using the soy crumbles, I cooked it with some soy sauce and a dab of olive oil for about 3 minutes. I also used a bag of frozen chopped onions instead of fresh onions. I added: 1 can cannelini beans 1 can diced tomato 1 can tomato paste 2 teaspoons chili powder 1 cup frozen corn 1 green bell pepper This made the chili serve 10 and added a lot of color and flavor to it. I think jalepenos would be a good addition as well. Thanks for a great base recipe!

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Katie

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Reviewed: Sep. 5, 2008

Great recipe!! So yummy and so easy! I didn't use the crumbles, but i added 2 tomatoes, half a green pepper & a red pepper to the recipe and topped it off with cheese and a little sour cream...Sooo good! Plus lotsa leftovers!

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tokyowannabe

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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Reviewed: Sep. 1, 2008

I used 7 large tomatoes in place of the canned tomatoes and tomato juice. I also added a few dashes of Tabasco sauce. Fabulous recipe! Thank you!

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Katie

Cooking Level: Beginning

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Reviewed: Aug. 4, 2008

I halved the recipe, but still used 2 cans of tomatoes. I subbed a can of chili beans for one of the cans of kidney beans. I also added 2 tsp of turmeric and a tsp of oregano. Turned out perfect! Tasted just like the chili I remember before becoming a vegetarian.

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Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 7, 2008

Great base recipe... I think everyone has their own opinion of how much they want to spice it up! Also left out the fake meat... sometimes that can gross out non-vegitarians.

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HerbalHeather

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Reviewed: Feb. 11, 2008

Excellent recipe. I added just a touch of green and red bell peppers and cut the recipe in half. Waaaay too much food. There is NO way you would guess this is vegetarian. Very tasty!

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Laura August

Cooking Level: Intermediate

Living In: Moorpark, California, USA

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Reviewed: Feb. 2, 2008

This chili was very good. I added more chili powder than called for, and the addition of about a 1/8 cup hot sauce. The spice level was perfect. Good when served with a light beer. I also made cornbread, a suprisingly nice combo. Also, I usually do not go for the veggie crumbles (when I have added them to other dishes- such as manicotti, they seem to alter the overall flavor and detract from the dish). They were great in this chili, and like other reviewers have said, I think most meat eaters would be fooled by the addition of these crumbles. Overall, very hearty, thick (but not too thick) and just very good.

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Catia2137

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 23, 2008

This is the first chili I've made that my husband has liked. I don't think I'll ever make another chili. But it makes a lot! I left out the crumbles and cut the beans down to 3 cans. Changed the tomato juice to bloody Mary mix, only used 1/2 of a large onion and added some green pepper and my husband added beef to his portion.

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matt_n_molly

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Reviewed: Nov. 11, 2007

This is a wonderful recipe. I made it and my non-vegetarian family didn't even realize that they weren't eating meat. I will definitely make this again.

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Nynaeve

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Reviewed: Oct. 29, 2007

This chili is amazing! My husband didn't even miss the meat.

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Tricia

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Reviewed: Jul. 24, 2007

Great Chilli!

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Mel Wade

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Reviewed: Jun. 10, 2007

This recipe is amazing! I've used this one countless times -- I modify it slightly, using only 1 small onion and sometimes I add a few dashes of Ground Red Pepper to spice it up a bit more. I cook the chili for about 45 minutes and then throw in the Boca Ground Burger and cook for another 15 minutes. I've passed this recipe along to several other friends who praise it as well. You'd never know that it was vegetarian - and SO HEALTHY!

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EmilyPeele

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Reviewed: May 28, 2007

Very good, I didn't put any onion, as I can't stand it, but I added some diced carrot, a couple of halved jalepenos pulled out at the end like bay leaves, and used half of the meat substitute. I had to add a bit of liquid a couple of times as it began to dry out, but it was no problem. Overall, delicious with a bit of cheese on top and served with baguette. 4.5 *

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Patrick Rathbone

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Reviewed: Mar. 27, 2007

I made this for my meat-loving relatives and they loved it. They couldn't tell it wasn't meat. It was easy to make and very filling. I recommend it to everyone.

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kueen

Home Town: Chicago, Illinois, USA

Living In: Country Club Hills, Illinois, USA

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Reviewed: Feb. 7, 2007

This recipe is wonderful! I am a college student and have an apartment with 3 other roomates, none of whom are vegetarian. They didn't believe me when I told them there was no meat in it! I did modify the recipe slightly using only 1 can of dark red kidney beans, and only two onions. I also added in long hot green peppers, and instead of plain diced tomatoes, I used diced tomatoes with green chiles. Very wonderful recipe.

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The_Tree

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Reviewed: Jan. 21, 2007

Really good, and I didn't even add the "fake" burger. Perfect just with the beans.

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DFLEISHMAN

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Reviewed: Jan. 16, 2007

Excellent recipe with a good "meaty" feel. I did change a few things. I chopped three onions, one green pepper and three crushed garlic cloves that I sauteed in a little olive oil (this would also cut down on the bitterness of the onion that one reviewer mentioned). I also added the crumbles half way through the simmer time as recommended by another reviewer. I froze up a bunch and will enjoy them for lunch for a while!

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ROBINMO

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Reviewed: Oct. 24, 2006

This was really good! Added the meat about 1/2 way through like other reviewer suggested - perfect! Cooked some rice and put in the bowl before topping with chili and cheese and boy was it tasty! The crunchiness of the onions was really appealing so add as many as you like! Didn't have any bay leaves, but I didn't miss them! Will prepare again - easy and family loved too.

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annedorsey

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Reviewed: Mar. 30, 2006

I liked this recipe a lot. I made it once as it says and it was a hit. I made it again for a dinner party and had some last minute guests call so I had to spread it for more people. I chopped two large yellow peppers and one red pepper and substituted fresh diced tomatoes for the canned so I used half the tomato juice. Also used santa fe flavored veggie patties. Turned out excellent, I'm going to keep experimenting with this one

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Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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