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Veggie Vegetarian Chili

Reviewed: Nov. 9, 2012
So, I've made this twice, and I'm actually half way through making it for a third time and I decided to write this review. First of all, it's really good. I make the full recipe and since I live with myself, I just keep the leftovers in a huge bowl and I have food for like a week. It's not very hot though (more on this later). I made a few adjustments. First of all, I don't think 1 tablespoon of vegetable oil is enough, and I question the use of vegetable oil over extra virgin olive oil (I think I'm going to try it with olive oil this time). Second, I used 1 28 oz can of diced tomatoes. I do not understand the reasoning behind using whole peeled tomatoes. It seems to work just fine my way. Third, the intro paragraph suggests maybe adding vegetarian burger crumbles. This is something I HIGHLY recommend. You can get "Gimme Lean" ground-beef style vegetarian... fake meat (I'm not sure what to call it), and crumble it into small pieces and add it in while it's boiling. Lastly, and this one is entirely preference, I recommend adding 1 teaspoon to 1 tablespoon of Tabasco sauce once the thing comes to a boil if it's not hot enough for you. All in all, I highly recommend it, it's really fun to make, it tastes great and it's pretty good for you (I assume, I mean look at the ingredients). Protip: Serve with cheddar jack cheese and sour cream (unless you're vegan) on top and some tortilla chips for dipping! It's like liquid salad! ...in a good way.
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