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The best chili I ever had! Easy to prepare and greatly enjoyed by my whole family. Thanks for the recipe, Sharon123!

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Patchouli1 February 23, 2005

This is definitely filling! Oddly enough I didn't find it intensely seasoned at all, just mildly chili flavored. I did have to make some substitutions based on what I had. I used leeks instead of onion, extra peppers instead of zuchinni (frozen pepper strips) and no celery (don't like it!). I used a bit of leftover baked beans and a can of chili beans in sauce, and left out the corn. I also just used 2 cups of frozen tomato sauce made with our homegrown tomatoes. Like meow said, I love how this is so adaptable to what I have around. We ate a bunch (even the kids though I did rinse theirs off) and then I froze the rest for a meal another time. Thanks so much!

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ladypit November 10, 2004

TERRIFIC RECIPE!!! I made this about a month ago and froze it. Some things I did differently: 1) I didn't measure ingredients so I'm sure I added things (spices especially!) in different quantities than given, at least somewhat. I love a spicy chili! 2) I used TVP in this recipe to boost the protein even more...though it is already high! 3) I didn't have baked beans, so I just added more kidney beans. 4) I nixed the corn as well, adding more garbanzos, I think. Basically, I got the feeling that this was a very good basic recipe with thousands of personal variations. LOVED THIS with cornbread tonight!! Thanks!

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spatchcock July 12, 2004

Redundant but wow, is this filling. It's also intensely seasoned so I'd recommend serving it with sour cream, rice, nachos, cornbread or some such thing. Very versatile and tasty base for a lot of different menu ideas.

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sugarpea June 30, 2004

This was wonderful; filling, great flavor! I used small red beans instead of kidney, a personal preference. For the chilis I used New Mexican green chilis that were dried; I rehydrated them, chopped and added to the recipe. I didn't have cilantro or dried parsley, so left them out. Otherwise, I stuck to the recipe. This is healthy and delicious, and I will be making this often! Thanks, Sharon123!

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Sudie January 18, 2004

My son gave up meat for Lent and I was craving chili. I made this on my stove top and took about an hour from start to finish. We all enjoyed this chili--all of my 5 children and that is saying something. For those of us eating meat, I made some ground beef and had it on the side. I ended up using 2 cans of 29 oz crushed tomatoes to make more for our large family. I adjusted the seasonings by adding a total of 2 tbsp chili powder and 1 tbsp cumin along with all the other seasonings. I also used carrots in place of the zucchini. We served with fritos, sour cream, tabasco, and jalapenos on top.

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Bobbin February 24, 2015

Very good...I brought this to a potluck and it was very popular. I think I made it a bit spicier than the original recipe (red pepper instead of "chili pepper" and some found it too hot, but others really liked it.

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ruthrh October 29, 2014

needed a bit more salt but was definitely hearty and tasty.

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heirbakari May 11, 2014

Made this recipe exactly as described (ok, I used lentils instead of garbanzo beans because they don't seem to sell these here) and it was delicious! Served it with some fresh cilantro, shredded cheddar and a dollop of sour cream, yumm! An excellent recipe, will definitely make again!

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Maridae March 19, 2014

Very good. Left out the corn and baked beans but added two tablespoons of brown sugar. I also increased the garlic and other spices. Delicious. Even my meat eating husband liked it!

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Robyn C. October 29, 2013
Granny's Slow Cooker Vegetarian Chili