Easy Spicy Vegetarian Chili

Ok... We invited family friends over for Sabbath lunch with out knowing of any dietary restrictions other than our own(kosher). He pulled a fast one on us that "He" the husband was a vegan. My first reaction was Oh $#!^ what am I going to make!(that we will also like to eat) This was great! The heat/spice level was up there where I like it and though meatless it was a good bean chili. I did add black beans as well. He also said it was the best chili he has had. At least we have a goto meal if I don't want to be adventurous with vegan food the next time they come over. Thanks for saving the day!!!!

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This was a tasty medium-heat chili. It can easily stand to use another tablespoon of chili powder if you like spicy chili. I used a 15 oz. can of black beans instead of kidney beans and a 15 oz. can of chickpeas (540 ml equals 19 oz.). I also used the bulgur, which I don't think really added anything to the chili. If I make it again, I'll omit the bulgur and the sugar to see how it compares. Thanks for posting this recipe!

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I loved this, my husband thought it was warm salsa. I made it without mushrooms, as I don't like them. I ate the leftovers for days, so yummy. I thought it was so colorful and filling. We served it with corn chips, shredded cheese and a dollop of sour cream.

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This was pretty good, but was lacking in flavour for my tastes. This may have been largely due to the fact that I didn't have any cumin, but I think that it's still lacking something. I think that next time I'll use vegetable broth in place of the water, which should give it more flavour, instead of just adding salt. Good, though! I used red and yellow bell peppers, lots of sliced white mushrooms, a big can of mixed chickpeas and fava beans (that was all I had), couscous, and added extra red pepper flakes.

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I would give this recipe 10 stars if I could! This was super good and easy!! I used black and kidney beans and almost minced the mushrooms so that they would blend into the chili. I also used red, yellow, and green peppers, and left out the corn. I loved the texture that the bulger added. This was a very satisfying and delicious vegeterian meal that my meat-eating family also loved! I can't wait to make it again!

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I really enjoyed this chili. I followed the recipe exactly, but at the end I added a lot of salt, much more cumin, red pepper, and a tablespoon of a spice called 'Hakuna Matata". Also added about 1/2 cup more water. Came out perfect!! Will definitely be making this again.

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So delicious and I never ever like veggie chilis! Skipped the bulgur and the cocoa and it was so amazing. Can't wait to make it again!

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Fantastic! We used portabelllas for our mushrooms (4 large caps). We subbed a can of crushed tomatoes and two chipotle's in Adobo sauce for the salsa and cayenne pepper. We also used 1/2 cup of Young's chocolate stout instead of water. Topped with some cilantro and grated cheddar cheese and served with white rice. This recipe is a keeper!

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Excellent Veg. Chili. Did adjust the recipe a bit by adding more cumin and salt. I didn't use the chick peas but all kidney beans and added a bit of water since it did get a bit too thick while cooking. Will def. be making this chili again.

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I have to agree with most of the other people who reviewed this. It's nice and hearty and pretty tasty...but missing something. I added some red wine vinegar and a good deal of Fool's Salt (frenchtart's recipe - it's a nice salt blend) and some regular salt. It really really helped out. This is a great place to start. Thanks!

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This was really a thick, hearty chili. I had the feeling it would need salt, but didn't add any while cooking. Each of us added our own while eating. It's that first bite that is so important and it lacked something that salt helped. I loved the bulgur and all the veggies, but would sub out the chickpeas next time for black beans. Very healthy and filling. Thanks LUv 2 BaKE! Made and reviewed for 2008 All New Zaar Cookbook Tag.

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Wow. This was so good. It was really filling and I didn't even miss the meat!

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Tried this today! thought is was great...MY wife didn't know about the bulgar,thought it was ground beef......THUMBS UP ON THIS RECIPE

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Delicious vegetarian chili! I used only 1 can kidney beans, no chickpeas, and added carrots. Chunky consistency, but just right for me. I'll definitely make this again. thanks!

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This was one of the best veggie chilis I've had - thick, perfectly spiced, and easy too! I cut the recipe in half but used all red pepper (no green) and all kidney beans (left out the chickpeas). Used a portobello mushroom and mild salsa instead of medium. Had never tried bulgur before and really liked it in this soup. Served with shredded cheddar-jack cheese on top and crackers on the side. Would also be good with sour cream. This one will definitely be made again! Thanks!

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Not being a fan of mushrooms, I instead added a can of black beans. I also added a package of Morningstar Farms Veggie Crumbles to this chili. YUMMY.

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I love spicy veggie dishes and this had just the right amount of heat for me, but... I feel like there was a dimension of taste missing from the dish, although I can't really put my finger on what it was! Maybe plain old salt? :-) Mind you, I had this as-is and I think the missing dimension might very well be filled with a nice piece of bread!! I might also use less diced tomatoes and more salsa the next time. Apart from these minor gripes, a lovely dish that makes a lot, and is easy to prepare! I used couscous and 1 tbls of canola oil instead of the olive oil. A great weekday dish that will certainly get made again with a bit of tweaking - thanks for sharing!

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This was really GREAT! I shared some with my vegetarian co-worker...she said to give it the highest rating...a bit spicy...I will omit the cayenne pepper next time...I added black beans,diced celery & zucchini... yummy yummy!!! THANX FOR SHARING!!!

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