Reviewed: Apr. 10, 2013

Pretty good...I think it'd be better over some rice. Has a little kick to it too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Oct. 2, 2012

My girlfriend is vegetarian and I made this for her. The aromas were beautiful and it is so easy to do. She made up some vegetable chilli enchilladas with it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hackesea

Reviewed: Aug. 18, 2012

As the sole vegetarian in my family it's usually the carnivores who win out with the chili recipes, until now! I prepared this for an office potluck and it was a hit. It makes a lot so when I make it again I may freeze half for a quick weeknight dinner. Add a little shredded cheese and some crusty bread,....YUM!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kimberley

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

Reviewed: Mar. 12, 2012

I thought I knew how to make a good pot of chili. This chili was outstanding!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Snowqueen1

Reviewed: Jan. 13, 2012

This recipe is great! It has become part of our rotation. We add more beans, that's the only difference.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

beckybel

Reviewed: Jan. 5, 2012

I made this last night for the first time. It is so easy to make. My young daughters and husband loved it. I was short on time and could only cook it for 3 hours. Next time I will try longer and see what happens. I read a few of the reviews and added corn and crushed tomatoes. I added an extra 15 oz of tomatoes. I added heaping spices with the exception of the chili power. I listened to other posts who said it was too much. I forgot to buy honey, so instead used 1 1/2-2 tbs of molasses.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 30, 2011

I don't know how this recipe has 4 stars. This is the first slow cooker recipe that I didn't like. I thought they were all good. I was looking for a nice healthy crock recipe so the veggies was nice. The spice combo for flavoring was awful in my opinion. Think about it-- its basically straight chili powder covered over vegetables. Now I don't know what kind of chili powder you use, but I know that it doesn't do much as a stand alone spice. Secondly, it's way too much. I love spicy food, but this was overpowering with no dynamics. I took almost two cups of the broth out and replaced with some water. This recipe is in need of some major tweaking.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

EaZiE

Reviewed: Dec. 10, 2011

Sadly the kids and family hated it and asked me to NOT make this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lady Flannel

Cooking Level: Expert

Reviewed: Nov. 28, 2011

I made this for a Lenten soup supper (so it had to be meatless). I thought it was too spicy, but was told that people enjoyed it (and there was none left over). After reading reviews, I omitted the zucchini and added a can or corn (drained). I added a 16 oz can of diced tomatoes, used 28 ounce can of crushed (not whole) tomatoes and decreased the chili powder to 3 Tablespoons.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: Nov. 24, 2011

This was good. Very east to make too. I made it for a get together so my vegan sister would have something to eat. She liked it, but there were some non-vegans in the crowd who thought it was just OK.

Was this review helpful? [ YES ]
3 users found this review helpful