The Best Vegetarian Chili in the World
Since my first review I have updated a few things when it comes to making this chili... First of all, the rice is a must! I usually make brown rice on the side and then when everything is done I mix the two. I cut out the kidney beans and add an extra can of garbanzo beans (but that is just personal preference). Also, in my first review, I stated that the sodium content was alarming. I have since noticed that most of the canned goods used in this recipe come in a "low sodium" version, which I have started to use. I love this chili. It is delicious. You should definitely make it!
ATTENTION! This recipe makes A TON of chili... much more than 8 servings, in my opinion. I used my biggest pot and it was almost overflowing! Next time I will definiely only make half as much, considering it is just my boyfriend and I. I stuck exactly to the recipe and I will say it is pretty spicy. I like spicy, but it was almost too much for me to handle. I plan on having this for dinner tonight, again, but will probably pure it over some rice. I liked this chili a lot, but the sodium content is a little alarming, so i don't know how often i will make it...
1 user found this review helpful
Mar. 4, 2013