Made this twice already! We put everything, except the bell peppers, in our crock pot and set it on low for 6 - 8 hours. After half way, or when there's 2 hrs left to cook, we add the bell peppers. We also only made half of what this recipe called for. Overall, we love it! Don't miss meat at all :-)
This was really, really good. I kinda-sorta halved the recipe since it was just the 2 of us, but it wasn't a clean halving so I used full cans of beans and tomatoes and a whole package of soyrizo. A really flavorful and filling vegan chili. The spices in the soyrizo are really excellent in chili. I had time to cook mine so I simmered it on low for a few hours. Will definitely make again!
I'm with the other reviewers! This chili is awesome! We're new vegetarians, although it wasn't hard to switch because we really didn't eat a lot of meat, but chili was something I really enjoyed making and eating. This was excellant and I will def make it again. I can't serve it to my kids, though.. too spicy. My hubby and I loved it and the kick :)
This chili is out of this world!! I made a few very minor changes: I used a yellow bell pepper instead of a green one, diced tomatoes instead of whole, and a combination of kidney beans and black beans. So yummy!!
This is a fantastic recipe. We have recently started eating vegan and love soyrizo, so a search brought me to this recipe. I made the following changes just because i was using what i had: used a combination of kidney beans, chili beans and black beans. Also used a can of green chilies as i didnt have the chilies the recipe suggested. Used 2 oz of unsweetened chocolate and added a few tsps of agave nectar. I served it with guacamole, chopped fresh tomatoes, fresh parsley and chopped onions. SO good!
This was so good. I served to a group of my friends which included a gluten free vegan and a meat eater. Both really enjoyed it. We served it with cornbread. Amazing dish. Will definitely make this again
This is my favorite chili recipe bar none. The flavors are wonderful. Before finding Soyrizo locally, I ordered a case directly from Melissa's and put it in the freezer. Even with shipping, it's not terribly expensive---and it's versatile stuff. For this recipe, I use an entire 12-ounce pkg instead of 3/4 - 1 cup. It turns out great. Thanks for the recipe, Shannon.