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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Reviewer:

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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Reviewer:

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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Reviewer:

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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