Reviewed: Apr. 25, 2012

Loved this recipe. I did drain the beans as another reviewer suggested. I couldn't find Pinto beans so I used Romano along with white Kidney beans & black beans. Also added about another 2 tablespoons of chili powder to suit our taste.

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Reviewer:

Patti

Reviewed: Apr. 7, 2012

Very good! This was my first time making chili, and it turned out very well. I left out all the vegetables except beans and onions, so I'm rating the seasoning, which was very good.

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Reviewer:

kradul

Reviewed: Apr. 2, 2012

Made this tonight and I REALLY like it! I'm constantly experimenting with chili recipes and wanted to try a vegetarian version. I did make some substitutions based on what I had in the pantry: diced tomatoes w/green chilis instead of whole, garbanzos instead of pintos, small can of mexicorn, and added zucchini. I did rinse the beans to reduce sodium & gassy after-effects, so I added a can of tomato sauce & a splash of red wine. I hit it a few times with my immersion blender to make the texture a bit creamier for my 18 month old. I also adjusted the spices to taste, adding a bit more of everything. I served it with cheese quesadillas for a super-yummy meatless Monday dinner. I can't wait to have leftovers tomorrow since I'm sure it'll taste even better!

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Reviewer:

TeacherMommy

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

Very good veggie chili - when I make it again I will add cilantro at the end, and maybe a bit of cheese as a garnish!

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Reviewer:

TKDJen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: River Falls, Wisconsin, USA

Reviewed: Feb. 21, 2012

Just awesome. Didn't change a thing :)

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Reviewer:

Bernadette

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Slave Lake, Alberta, Canada

Reviewed: Feb. 4, 2012

I am very much a meat guy but as I am on a weight loss kick I need good substantial food to substitute for my usual high protein diet. This recipe more than makes up for the lack of meat. It tastes like chili, you barely miss the meat and it's super low calorie, 179 calories per one cup serving, and being vegetarian it is low in all other components. I ended up using chick peas in place of pinto beans due to the pinto beans nt being available and added some McCormicks Chipotle Chili Pepper for kick, other than that I wouldn't change a thing.

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Reviewer:

Jeremy

Reviewed: Jan. 29, 2012

Great, just needed some tweaks for our tastes. Made it twice! use extra veg oil Add extra veggies plus add celery & jalapeño Add Salt 1T kosher Increase cumin to 3t Add Chipolte Pepper 1T less kidney beans - extra other beans

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Reviewer:

Ray Babcock

Reviewed: Jan. 29, 2012

I made this today. It was amazing. I added some celery and used a orange pepper instead of a green pepper. I added a jalapeno and some frank's hot sauce and it was the perfect spice and so flavourful.

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Reviewer:

weasymartin

Reviewed: Jan. 19, 2012

Love this recipe. Very flexible! i added a ton more veggies than beans and played with the spices. Adding chiptole peppers adds a nice southwestern kick to the chili.

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Reviewer:

ritukaki

Reviewed: Jan. 4, 2012

This was great! One of the most delicious chilies I've had. I added cheese on top to garnish, and I also served it with some garlic bread to dip into the chill. Yummm!!

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