Reviewed: May 20, 2013

It was way too sweet for me. If i EVER made this again (unlikely), I would leave the vegetarian baked beans out. My suggestion would be to try it without the baked beans. You can always add them if you don't like the flavor without them :)

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Reviewer:

sheat

Reviewed: May 1, 2013

Easy and delicious! Next time I'll try, as at least one reviewer suggested, to just dump in the bean liquids with the beans. I used 2 Tbsp chili powder and 4 cans of diced tomatoes. (For those skeptical about oregano in chili, oregano is one of the ingredients in chili powder.)

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Reviewer:

jkrbeloved

Reviewed: Feb. 26, 2013

I liked it. Doubt I'd make it again though. This recipe made me realize I don't care for a sweet chili.

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Reviewer:

jfambragg

Reviewed: Feb. 3, 2013

I make this recipe about once a month. I love it and everyone else in my house does too. I make the chili vegetarian, but then I brown ground turkey and ground beef so that people who want meat can add meat to their chili. Great for after skiing or a long day. Instead of using regular tomatoes I use Rotel tomatoes and for a little extra kick I use a small can of Hatch chilies, but the recipe is awesome as written. I serve it with low fat shour cream and cheese.

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Reviewer:

Abigail Schwepker

Reviewed: Jan. 25, 2013

A really good hearty soup, or maybe even stew, but please don't call it chili.

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Reviewer:

Tom

Living In: San Angelo, Texas, USA

Reviewed: Dec. 30, 2012

Unbelievably good. Fast and easy. Can't wait to taste again tomorrow! Used all ingredients as stated in recipe with the following exceptions: 1) replaced black bean soup with black beans 2) added a 28 oz can of crushed tomatoes (w/ basil, oregano and garlic) 3) added a 28 oz can of diced tomatoes (w/ basil, oregano and garlic) instead of 14 oz can of chopped tomato pureed 4) added 2 teaspoons of cajun seasoning 5) added chopped green onions too

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Reviewer:

raebycees

Reviewed: Nov. 30, 2012

Great for a potluck

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Reviewer:

berkyvdr

Reviewed: Nov. 26, 2012

This is wonderful. My family loves it--including my vegetarian teen son. I call it "Cowboy Stew," though, because it's like the cowboy stews we made at Girl Scout camp. And also, as a Texan, I refuse to call anything with beans in it "chili," as real Texas chili has no beans! I made some moderations. This recipe looked more Italian to me, and I wanted to spice it up. I traded ancho chili, adobo seasoning for the basil and oregano. I used a poblano and a serrano instead of bell peppers. (And once when I made it I added dried jalapenos but did that in place of serrano.) I also added Morningstar Farms Crumbles--not that it needed any more protein. But I wanted to stretch it a bit. this has become a favorite!

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Reviewer:

kmc

Reviewed: Nov. 19, 2012

This recipe is very forgiving in that you can use vegetables you have on hand and omit things. I did not use the Italian spices and omitted the garlic (my husband can't eat garlic, poor thing). It was fantastic! Next time I will add some diced green chilis for a bit of spicy heat, but the flavor was great. We had it with honey cornbread muffins.

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Reviewer:

Jenny

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

Reviewed: Nov. 15, 2012

This was FABULOUS!!! Had to make a number of substitutions but it still came out terrific. My whole family loved it. I served it with whole wheat couscous and a little shredded cheese as a topper. SOOOOO easy!! Thanks for sharing this great recipe!!

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