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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!!!!
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!
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.
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.
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!
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.
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!
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!
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.