Reviewed: May 20, 2012

Loved this recipe. I only cut back on some of the spices since I don't like real hot dishes. Used only 1 tsp chili powder, 1 tsp gr cumin...omitted the cayenne, but used 2 drops of the sriracha chili sauce. I used 1 can of kidney beans and 1 can of cannellini beans. Used a yellow pepper since that is what I had. VERY TASTY AND THE SPICE WAS JUST RIGHT. THANK YOU FOR SHARING THIS WONDERFUL RECIPE.

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Reviewer:

AMurphy

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 10, 2012

excellent with sausage/brats added too

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Reviewer:

Meggi

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Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Eden Prairie, Minnesota, USA

Reviewed: Jan. 25, 2012

This turned out great and everyone loved it, but it was H O T, despite me cutting the cayenne down to 1/2 teaspoon. The kids and my husband still all gave rave reviews. The only thing I changed was using a can of black beans in place of one of the cans of kidney beans called for. I'll definitely make this again.

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Reviewer:

motowngal

Reviewed: Dec. 2, 2011

The spices gave it a really nice kick. My mom always made a rather sweet chili and it seemed she added the beans shortly before serving. This was the first time I cooked chili this long and the beans were nice and soft, haha! I just made it with what I had at home. I didn't have any TVP or sour cream. I question the need for the cinnamon, though. This made a large pot and I can't imagine that 1/4 tsp of cinnamon really made much of a difference. I certainly didn't taste it. I like to cook a large pot of stuff so I have leftovers, and this recipe fit the bill there! I always have chili on rice, though, so with the pot of rice this recipe will last 3 days and I have extra in the freezer. I will be making this again! Easy to make with "on hand" ingredients, quick prep time, and leaves a hot tingle in my mouth. Thanks for the recipe! Next time I might add some sliced jalapenos. Hmm...

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Reviewer:

Argo12

Reviewed: Nov. 9, 2011

mmm this was delicious. I love the cinnamon and honey. I added a lilttle NM red chile powder to give it a little more depth in the spice. Overall yumminess! Will definitely make it again, but maybe add some more veggies like zucchini or squash.

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Reviewer:

etuna12

Cooking Level: Intermediate

Living In: Issaquah, Washington, USA

Reviewed: Nov. 3, 2011

Super Yummy! I added crumbled tofu, instead of TVP, also a cerrano chili pepper & a small can of tomatoe paste.... delicious!

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Reviewer:

jewels

Reviewed: Oct. 18, 2011

I followed the recipe carefully, substituting only extra beans for TVP and agave for honey. I am very happy the recipe says to add only half the seasoning at first, because otherwise it would be unpalatable. Now, I love spicy food and can practically drink green Tabasco sauce, so I'm not a whimp. What I ended up with was a five alarm chili with very nice flavor. Needless to say, I never added the second dose of cayenne, chilling powder and cumin. This recipe in NOT for children or mixed company. Ill probably try a different recipe next time I make chili, since I really need to make things my kids can eat.

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Reviewer:

MomsDangerousKitchen

Reviewed: Sep. 6, 2011

One of the best vegetarian chili recipes I have found. Excellent texture and spices. I use tofuti non-dairy sour cream otherwise did not change a thing.

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Reviewer:

Eric & Angie

Cooking Level: Expert

Reviewed: Aug. 13, 2011

I was amazed by how good this is! The spices are perfect...(maybe just a little less Cayenne Pepper) but the flavor was just to die for. I had black beans and garbanzo beans so I went half and half on those. I added avocado junks to the condiments. This is so good I'll be making it again and again.

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