Reviewed: Oct. 4, 2009

Loved this recipe! I cut the cayenne in half and used 1 pkg of Morning Star Farms Grillers instead of the TVP, but otherwise this was scrumptious!

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stacy

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Reviewed: Sep. 24, 2009

Extreme hit with all diners. I added a couple of handfulls of frozen corn and a little less than a cup of black beans and it looked more colorful and still tasted mah-velous.

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patsy

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Bowie, Maryland, USA

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Reviewed: Sep. 22, 2009

Tried the recipe exactly as written. VERY good, but a little too much heat for me. Next time I'll only use 1 1/2 tsp. of the cayenne, chili powder, and cumin. Loved the cilantro and green onions chopped on top. Substituted greek yogurt for the sour cream. I would recommend apple cider as the perfect beverage for this meal!

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anirtakatrina

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Reviewed: Sep. 21, 2009

I am not a huge fan of chilli but I thought I would give this a go. I used frozen tvp rather than dried. I didnt have a carrot so I chopped up a few button mushrooms. I left out the cayenne and it was just the right amount of heat for me without it! It was fab!!! Really tasty. I am a chilli convert now. Thanks!!

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SAM

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

i am a new vegetarian. this chili blew my mind!!!! ten times better than meat chili! i use half the amount of cayenne powder though, even that makes me burn for an hour after. this will be made every football sunday!!!

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meganterre

Cooking Level: Beginning

Home Town: New London, New Hampshire, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 28, 2009

Wow! Simple and delicious chili! This was my first time using TVP but I was pleasantly surprised. The chili tasted just like "normal" chili with meat. What was even more fantastic was that DH tried the chili and really enjoyed it. He did not have a clue there was TVP or he would have hit the ceiling. I'm delighted to serve a high fiber, healthy, delicious tasting, filling entree to the family.

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Jan. 7, 2009

Great recipe! Not completely a vegetarian so I added ground turkey instead of TVP. Was a crowd pleaser :)

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bluepandabear

Living In: Santa Barbara, California, USA

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Reviewed: Jan. 3, 2009

Great recipe. I love how there's a hint of sweet that's not overpowering. We're not vegetarian, so I used extra lean ground turkey. We also topped it with diced avocado as well, which was great.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Nov. 14, 2008

I just made this for dinner and my husband's words were "mmmmm....I could eat this once a week!" He of course is a meat eater and wasn't sure about the TVP, but he LOVED it! I followed the recipe exactly except I only used have the cayenne, which was perfect. I made it with scalloped corn, and it was delightful! Thanks for the EXCELLENT recipe!!

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Chrissy

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Oct. 31, 2008

I loved this recipe but I did modify it. I didn't chop the onion I just skined it cut the ends of and cut it in slivers with a food processor ( so they were more like french onion soup) I cut the spices in half as I don't like hot. I doubled the olive oil and honey. I didn't use TVP instead I used two morningstar black bean patties and added them crumbled up to the onions after they had cooked for several minutes. I didn't use two carrots instead I cut small slices from 6 baby carrots and put them in. I like my chili more like a soup so I added 3 cups of water as opposed to the 1 cup. I didn't use sour creme instead I added 1/2 cup of taco cheese to each bowl (we had pretty big bowls several cups in each bowl) ... and I added cilantro at the end from a grocery tube instead of fresh... next time I want to try it with the brown rice someone suggested I think that might make it a little "heavier" ... the only reason I didn't give it 5 stars is it's too spicy .... even with only half the seasoning it was still pretty hot for me.

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michar

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Reviewed: Oct. 26, 2008

I used black beans because that I had them on hand. I also didn't use the cilantro or the green onions-just sour cream and cheddar. It tasted WONDERFUL! This is my first time making veggie chili (I've just started eating veggie) and it is great-I don't miss the meat at all! Thank You!

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 13, 2008

I love this recipe, and it has become part of my regular recipe rotation. I use Morningstar Farms Veggie Crumbles in place of the TVP, simply because I couldn't find the TVP. Everything is is exactly the same- especially the spices and the honey. I think this recipe hits the spices just perfect! Also, I brown the onion, garlic, and veggie crumble, add half the spices in a big skillet. Once that is done, I transfer it to the slow cooker, add the rest of the ingredients, and then let it cook on high for 3-4 hours. SO EASY! I always double the recipe, and freeze the rest because it freezes and reheats well for quick mid-week dinners. THANK YOU for posting this recipe. It is my favorite!

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StacyBilal

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: South Pasadena, California, USA

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Reviewed: Jul. 27, 2008

SO GOOD!! I love the soy protein its so much better for you and you feel better after eating it!! For my own fun I added some fresh roasted corn(left-over), 1 can kidney, 1 can black beans and celery as I had to use it up!! My meat eater husband and children loved it !! Thank you

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skaye81

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Reviewed: Jul. 16, 2008

I really like this recipe and make it often! It is the best vegetarian chili recipe- you don't miss the meat at all. I make it exactly as the original recipe states.

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sheavican

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: South Pasadena, California, USA

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Reviewed: Feb. 22, 2008

Wicked Good indeed! I used a bag of Veggie Crumbles by Morning Star farms and a red pepper instead of green because that is what I had on hand. I also ommited the cayenne pepper since I was making this for my kids but I think it might still be too spicy for them. Next time I might divide the chili before I add the spices. Next time I might try one can kidney beans and one can garbanzo--just for fun. :)

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Feb. 20, 2008

This chili really is wicked good! I loved the textured vegetable protein- I found it at Whole Foods in the dry good bins (you know, where you have to scoop out stuff yourself). I used all the honey, but only half the cinnamon and spices. I also added some more veggies (celery, mushrooms, and zucchini) and more beans (pinto and black bean). This chili was a hit and I will definitely make it again!

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Michele

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Reviewed: Dec. 16, 2007

I have made this chili twice now. I absolutely love it! Made a batch for my husband and a few friends and everyone thought it was fabulous! I added more garlic, but thats just because we are obsessed with garlic in my house. Thank you so much!

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JuliaGulia

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 29, 2007

Best chili by far!!!! I just added a bit more chili powder and a bit more ground soy and put some cheddar cheese on top as well since I'm a true Wisconsin-ite! I will be making this many times this winter! Thanks!

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Angie F.

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Reviewed: Nov. 2, 2007

I used a can of fire roasted tomatoes from Muir Glenn that added a really nice flavor to the chili. I don't like thin chili so I just threw everything but the water into a pot and had the TVP cook in the juices from the tomatoes. I thought the heat was just fine, but everyone else thought it was too hot so you may want to decrease the cayenne some.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 23, 2007

I work in human services at a day program for individuals who have survived brain injury. They are all very meat oriented. So, I made this chili with some Boca crumble one day, just to see if anyone would notice. No one did. They all LOVED it. It's now a staple on the Autumn and Winter menu calendars.

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