171 Reviews

Great Chili! Better than non-vegetarian.

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plambago March 17, 2010

Fantastic! Didn't need to change anything...turned out perfect, and leftovers were great too! Very hearty, and a big hit with all the men (big and little) in my house!

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SamitySam March 14, 2010

Didn't have the vegetarian baked beans on hand, so I added extra tomatoes as suggested -- very yummy!! Can't wait to try it with the baked beans, makes a ton by the way.

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Dusty&Sarah February 21, 2010

This is the best veg. chili we've every had!! I added a can of tomatos with chilis & a can of mushrooms, & left out the can of chili's & jalapeno since we don't like our food too spicy. This will definitely be a regular for chilly evenings! Thanx!

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joannsdog January 21, 2010

This was EXCELLENT. My husband was dreading the change from my normal chili recipe, but he thought it was delicious and was excited when he saw how much was left. I was pressed for time and made the chili on the stove, rather than in the slow cooker. It simmered 30-40 minutes before I served it. Other very minor changes to the recipe: I added a cup of dried lentils, cooked. I used 2 cans of condensed black bean soup. I omitted the kidney beans, diced chilies, jalapenos, parsley, oregano and basil. I followed the recommendation of 29 oz of crushed tomatoes. I used only 1/4 tsp chili powder. I added 4T apple cider vinegar. I am so impressed and can't wait to try this in the slow cooker. Thank you!!

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fern0301 January 18, 2010

Excellent and HEALTHY alternative to your typical meat chili. This reminds me of a thick minestrone because of the oregano but the chili flavor adds a nice southwestern kick with subtle heat. I used all ingredients listed except subbed cannellini beans for the garbanzos (personal preference) and used a 29 oz can of tomato puree but added about 2 cups of chopped fresh tomatoes. I did find that I had to add a teaspoon or two of salt at the end, but others may find it ok... I just like my food sharply flavored. Thanks for a great recipe... I just sent it to my Mom this morning for her to try too!

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Dans La Lune January 12, 2010

I halved the recipe, and so used one can each of black and kidney beans (leaving out garbanzo and baked beans), and omitted the jalapeno as well. Otherwise made as directed, and this was a huge hit with everyone in the family. Can't wait to try it on nachos!

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SAHS December 30, 2009

Great recipe. I added a couple of chipolte peppers with adobo sauce and left out the zucchini. I also added some agave nector for sweetness. We also added cheese, heated some and used it as a dip with blue chips. Yum, I will be making this often.

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cooking-BAG December 27, 2009

great recipe! i varied it up using my own measurements for the jalapenos and chili powder, since we prefer chili to be what it's called...spicy. I also did add a tablespoon of coriander powder which personally to me adds more flavor. I didn't have black bean soup or whole so i just left that out. I also added a two tablespoons of tomato paste and a can of tomato sauce for consistency. I also added beef stock bullion cubes and some water for it to cook. Made this on high for 4 hours. In the end i threw in two tablespoons of sour cream and mixed it in since I felt that maybe I went overboard with the chili's but it also adds great flavor. Wonderful recipe, that can be personalized for taste. Made it during a winter snow storm when my husband was snowed in and couldn't go to work, what a wonderful evening meal!

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dumbell579 December 19, 2009

None of us in the family really cared for this. Considering the previous ratings, it may be that I made a mistake somewhere...

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ScottyB December 10, 2009
Granny's Slow Cooker Vegetarian Chili