The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 13, 2008
Yum! I left out the carrots, too, just as a personal preference. Savory and healthy. And so easy. A definite keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2008
this is a really great vegetarian chili! i did have to add about 1 1/2 cups of water because it was a bit too thick for my taste. overall it was deelish!
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Cooking Level: Professional

Home Town: Stanton, Iowa, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2008
Fantastic recipe. I kept the mushrooms and added celery. Completely forgot to add the corn--will do it next time! Still wonderful!
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Photo by Jessi

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 28, 2008
Yum! I made this for a teacher appreciation luncheon and it was a big hit! Three people asked for the recipe... I made another batch for my family who also loved it. Thanks for sharing!
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Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 24, 2008
This was the best chili i have ever had in my life. my husband, my father in law, my mother and her best friend all got to try some, and it was gone the next day. but i have a suggestion for you, next time you make it, try adding, cilantro to the recipe. we put it in as we went along, and it was really awesome. Thank you fro sharing your recipe with everyone.
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Photo by Mrs.Snow

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 6, 2008
So I've never made a great vegetarian chili before and then I was skeptical about this recipe since there were reviews that said it tasted like stagg's vegetarian chili(very gross)and I almost didn't try it. But fortunately there were enough good reviews to forge ahead. Two words su perb! Made it for a babyshower of 40 people. EVERYONE loved it to bits and pieces, scraping the bottom of the pan type action. Here are my alterations. I used all the veggies listed except subbed the green bell for an orange. Added tbl of diced jalepeno. Added an eggplant, cubed. Left out bean liquid, subbed veggie broth. added can tomato sauce. little worcertershire sauce(careful not veggie friendly). No basil. couple pinches ground cayenne. and a lil salt. subbed garbanzos for the pintos(better taste and texture). Was a complete hit. People kept asking what was in it. A major success. Will make again and again. Oh, I also let it sit on low overnight and the next day till about 4:30 when the party started. enjoy!
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Forest Grove, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Sep. 16, 2008
This was great! It made about enough for 4-5 people to eat dinner comfortably, especially with a side of cornbread! We used bell peppers that were yellow and orange along with the green and red ones for extra color.
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Photo by ajerde
Home Town: Minneapolis, Minnesota, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 30, 2008
I made a few changes. I cooked it in the crockpot, and felt it needed a few hours more than the 7 I gave it. Because I used a crock, I didn't need the liquid from the beans. I used petite diced tomatoes instead of whole. I used only pinto beans. I omitted the corn and carrots, but added a cup of celery. I added a can of tomato paste, and increased the chili powder. It was very tasty, especially with cheese and sour cream on top. Was it the best chili I'd ever had? No, but this had a fresh, healthy taste. And the nutrition can't be beat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 24, 2008
My hubby really loves his meat so I used the spices from our meat chili recipe, which basically meant subbing the oregano, basil and garlic powder for celery salt, cajun seasoning, crushed red pepper and Tabasco. Also left out mushrooms and used crushed rather than whole tomatoes. We both totally loved it (and he wanted the mushrooms)! I'm glad to add this to the permanent collection, thanks!
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Photo by CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 21, 2008
I loved this dish! I did have all types of beans on hand but it still turned out lovely. Oh, I added jalapenos and small can of corn kernels :-)
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Photo by kazza

Cooking Level: Beginning

Living In: Lancaster, Lancashire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 3, 2008
I made this chili for my vegetarian friends during the super bowl and everyone ended up eating it! It tastes even better than Stagg Veggie Chili (my old favorite). I added a small can of green chiles and took out the carrots. I also added a tablespoon of ancho chili powder because we like spicy chili.
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Photo by Shanelle

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 27, 2008
I made this chili for a Cowboy-themed birthday party. Not all of my family eats meat, so this was perfect. EVERYONE loved it, and several were surprised it didn't have meat. The variety of beans/veggies makes up for the lack of meat. The changes I made: no mushrooms (again, picky family); I drained the beans and added 5.5 oz water per can to make up for the liquid lost; I used only 1/2 the amount of cumin, and this is what I did with the spices: after sauteeing the veggies, I combined ALL the spices in a bowl along with 3 TBS. flour. Then I sprinkled this evenly over the veggies, stirring while they sauteed for a few minutes, and then I added in the tomatoes and everything else. This was delicious and perfect for company. I served it with sour cream and cheddar cheese, and wished I'd made a double batch! With a party of 26 people, there wasn't a drop of chili left.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 25, 2008
Hearty, filling and interesting - not what I'd expect from a vegetarian chili! Great flavor, not too spicy but you can laways add more. Was scared of adding bean juice but went with the instructions and was really pleased with the results. Made alongside regular meat chili, mixed up leftovers were great the day after. Can't believe how keen my kids are to eat beans!
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Photo by Effie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 18, 2008
Awesome and easy. I too rinsed the beans and replaced the juice with water to reduce gas issues. Also my family doesn't care for green peppers, so I replaced with a can of dices green chilis. Very forgiving recipe and the leftovers are fabulous. Thanks!!!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 10, 2008
This is good and really easy to throw together. I'm stumped, however, as to what it's lacking. Can't put my finger on it, but the recipe is very forgiving, so maybe I'll find that missing ingredient afterall. I added chopped jalapeno pepper and red pepper flakes to make it spicier. It almost tastes like too much chili powder. I drained the beans as I don't like all that salty liquid. Just need to compensate by adding additional liquid. It's certainly edible, but I wasnt 'wowed' by it.
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Photo by CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 6, 2008
Great veggie chili! I normally make chili with ground beef, but love vegetarian ones, so decided to give this one a shot. Since I usually do chili in my crockpot, I decided to do the same for this. Didn't use pinto beans as I didn't have any, so added a tin of Heinz beans with pork and molasses (they go into my standard chili anyway). I also drained all of my beans (except for the Heinz ones), added one jalapeno and a generous pinch of spicy red pepper flakes. Towards the end, I took the lid off my crockpot, turned it off and let sit for about an hour as I always find this helps to thicken. Perfect dinner for tonight as we just got a ton of snow!!!
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Photo by ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 2, 2008
delicious! It is really good as it is, but like any chili, you can out in whatever you want, as long as it is in moderation. A handful of butterbeans was a nice extra ingredient.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Yokosuka, Kanagawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 21, 2008
This was great! In my effort to get more beans into my kids without their knowing it, I pureed about half of the beans and 1/4 of the tomatoes. This thickened it up, and my husband commented that he loved the thickness of it. I also added a little ground turkey and topped with a sprinkle of raw cheddar cheese and tortilla chips. Delicioso!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 18, 2008
I've finally found it- the perfect recipe for bean veggie chili!! I love Stagg's Garden Vegetable Chili, but would like it to be more "fresh" and less salty. Well, this is like a fresher, healthier version of that chili. I just love it! I omitted the mushrooms, added one jalepeno and had to use roasted red peppers for the red ones because I was out of fresh. I made this in the crockpot and it worked out perfectly. I added about 1/2 cup of water but around midday, it was too thin so I added a 6 oz. can of no-salt tomato paste. I love, love, love this recipe! It makes A LOT too- we'll be enjoying this for a few days- yay! I might try freezing some. I served this with Fry Bread I for dinner. Oh, my one-year old loved this too. He just ate and ate and ate. Good for the whole family!
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 16, 2008
Great recipe! I added some zuccini squash, omitted the carrots and added a bit of jalepeno pepers. It was a quick and easy dish to make, and my guests loved it.
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