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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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Aqua

	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 damn 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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mavery28

	Cooking Level: Intermediate Living In: Rochester, New York, USA
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Reviewed: Sep. 11, 2007

I had trouble with getting the tvp to brown, and then during the cooking time the chili developed a crust of burned stuff on the bottom of the pan. It made the whole batch taste a bit off, but was still edible. Maybe my medium to medium low heat was too much, but the flavor combined with the cinnammon was a bit strange.

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rachelle


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Reviewed: Jul. 8, 2007

Awesome!!! I always drain and rinse my beans and then add liquid later - in this case a bit of chicken stock. I'm not vegetarian but I'm sure veg stock would work too. I just don't like the extra salt. Thanks!

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yogamom

	Cooking Level: Intermediate
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Reviewed: Jan. 29, 2007

A wonderful recipe over all. Don't be afraid of the cinnamon and honey. I was at first, but it really adds a nice counter to the cayenne pepper. I used Boca Burgers instead of the TVP (2 of them for 6 servings) by sautéing them with the onions and garlic and adding a bit more olive oil. Also this recipe is pretty spicy, so only use 1/2 of the cayenne pepper if you're not into hot food. Topping it with shredded taco cheese and adding some whole grain rice to the mix turns this into a great, hearty meal!

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Carneage


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Reviewed: Nov. 7, 2006

THE best chili I've ever made. Very simple ingredients, but taste like you wouldn't believe. Simple to make too. I followed recipe almost exactly as written, except I only used 1 tsp. of cheyenne pepper (due to past mistakes). Cinnamon and honey were excellent additions and I really think it made a difference in this recipe. Delicious!

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Reviewer:

Veggirl555

	Cooking Level: Intermediate
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Reviewed: Nov. 30, 2005

Absolutely Good!

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Reviewer:

ANDYBOY


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Reviewed: Aug. 7, 2005

Good, didn't cook as long as the time says though

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Reviewer:

EMATHE


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