Reviewed: Nov. 7, 2010

Super tasty. I did find it lacked just a tad bit flavor but once I added salt, pepper, 2 tbsp tomato paste, a bay leaf, another tbsp of chili powder and cooked it for over an hour veryone liked it a lot. I think this recipe will made many more times.

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Reviewer:

M_Ellery

Reviewed: Nov. 7, 2010

Very delicious, I ate this chili for lunch and dinner for a few days. It was perfect.

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Reviewer:

francisjade

Reviewed: Nov. 4, 2010

My family loved it. Esp. my vegetarian teenager!

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Reviewer:

leslyning

Reviewed: Nov. 2, 2010

Good chili, will make this one again. Omited corn, r. kidney beans, g. bell pepper and can of tomatoes replaced with 14 oz. spicy chili beans ,14 oz. Pinto beans undrained, and 4 fresh tomatoes diced with juices/seeds. Also added onion powder, garlic salt, and pepper to taste. Also added a tad more chili powder.

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Reviewer:

dewdrop

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Tampa, Florida, USA

Reviewed: Nov. 1, 2010

Even the kids loved it and asked for more!! I made it in the afternoon and let it set till dinner so the seasonings could come out more. I did add 2 cans of tomatoes. I drained and rinsed the beans. My son and I hate cooked carrots but they were fine in this. My husband loved it and he turns his nose at most of my vegetarian recipes.

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Reviewer:

TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: Oct. 31, 2010

I made this exactly as the recipe says and it was awesome! I topped it with fried polenta bites and my guests loved it.

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Reviewer:

Amonsta

Reviewed: Oct. 29, 2010

Very good! I added quite a bit of tomato juice to the pot to replace the liquid I drained off the beans - too salty for me to use. Thanks!

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Oct. 26, 2010

veggies very salty

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Reviewer:

COOKKAT

Reviewed: Oct. 22, 2010

This recipe came out great, super flavorful. It was a big hit with my family. Thank you.

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Reviewer:

EVID173

Reviewed: Oct. 21, 2010

Surprisingly delicious, though I modified some things to make it a little healthier and to add more taste. I used an extra clove of garlic and cut the chili powder in half (was still too spicy for my little one and hubby-to-be... I think the type I have is overly spicy, so will cut it down further next time). I used a can of 'no salt added' diced tomatoes instead of the whole variety. For both the dark red kidney beans and black beans I also used 'no salt added' versions. I rinsed all the beans and used two cups of liquid to make up for it (one cup each of water and Clamato). I chose to use canned corn that had a third less salt than the average brand. I was out of basil so I used thyme, as well as two heaping teaspoons of brown sugar, quarter teaspoon of cinnamon and two bay leaves. This does make alot, so I froze a little more than half of it. You can easily add some ground meat of any sort if you want. Many reviewers mentioned using zucchini in this and I will definitely try that next time. Great served with buttery cornbread (the non-sweet kind!).

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