Reviewed: Jan. 29, 2013

This is a great recipe, easy to make and put together, also easy to put your own spin on it.I have made it twice in a month and plan on many more times, all so makes a great vegetarian taco stuffing, simple reduce the liquid.Yum and Thank You.

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Reviewer:

sherri

Reviewed: Jan. 7, 2013

Very tasty!

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Reviewer:

05BSZHP

Reviewed: Jan. 1, 2013

This turned out to be amazingly good. I used Trader Joe's low sodium Garden Patch vegetable juice in place of some of the water. I did not add any salt nor did I add any sugar and skipped the cornmeal. I used a dash of cayenne pepper instead of any ancho chili powder because I did not have any ancho chili powder. All of my dinner guests also loved this dish. Thank you Chef John for the recipe and the very helpful video.

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Reviewer:

cmt

Reviewed: Dec. 23, 2012

I made this tonight and it was so scrumptious i cant wait for leftovers tomorrow. Now I did make some alterations because it would be entirely too spicy, add more nutrients and for time saving. I used frozen veggies and canned yams(reserve the juice) instead of fresh. I eliminated most of the peppers and just went with cayenne and chili pepper and a few "nacho" jalepeno I bought the cilantro but forgot to put it in used it for garnish with the sour cream, green onion and chives. I dont like using water for anything so I used veg broth and the reserved canned yam juice to nicely thin out the chili. veg broth kept it flavorful while the yam liquid kept it chili dense i did add a bag of vegetable stew veggies(okra, lima beans, corn, celery) I also used diced flavored tomatoes instead of whole peeled crushed. I served this with a chopped salad and salmon cornbread cakes

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Reviewer:

TriEating

Reviewed: Dec. 16, 2012

I made this for a Vegetarian/Vegan Potluck, and It was a great hit. Now I made this cause I wanted to make something different for the potluck. I generally don't like sweet potatoes, but I loved this and so did everyone else. It has a nice kick to it from the spices, and the sweet potatoes give the chili a really nice body. I will definately be making this again.

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Reviewer:

Dennis

Cooking Level: Beginning

Reviewed: Dec. 10, 2012

The roasted sweet potatoes were amazing, both in this recipe, and cooked alone.

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Reviewer:

DemJ

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 10, 2012

This was fantastic! The only changes I made were I used vegetable spray instead of olive oil in both instances and substituted Splenda for sugar. I ended up using about 2 1/2 cups water for my chili. I also roasted, then cooled my sweet potatoes while the rest was simmering on the stove. At the 30 minute mark all was ready to combine, heat through and eat!

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Reviewer:

gonefishn

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Dec. 1, 2012

Normally I gravitate towards recipes with fewer ingredients and less time preparation, however I am SOOOO glad I decided to give this recipe a try. It is incredibly delicious and the recipe makes enough for my husband and I to eat for dinner and 2 days worth of lunch! The sour cream dollop on top is perfect to cut the spiciness of the chili powder. I did make a few changes: I used regular chili powder, added a can containing a "5 bean blend", diced my own tomatoes to reduce the salt content and I did not include the cornmeal. It turned out amazing...5 stars!

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Reviewer:

brandymay

Reviewed: Nov. 18, 2012

I followed the recipe exactly, paying no attention to those who said it was too hot because I love hot and spicy food! I loved the layers of tastes and textures, but it IS too hot...a bit overpoweringly. I would make this again, but I would stipulate using a *small* jalapeno pepper, and perhaps taking out the seeds. Thanks for a vegetarian chili that really packs a punch!

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Reviewer:

Marlie G

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Nov. 5, 2012

Yummy. Followed all directions with the exception of the jalapenos because I'm a wimp. It was really filling and tasted great. Love the chipotle flavor.

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