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!
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!
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.
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!
None of us in the family really cared for this. Considering the previous ratings, it may be that I made a mistake somewhere...
This particular recipe I have made for home and work. It makes a lot, so you can have your family and others you care to share with eat well. I start a pot the night before, split it in half, serve some at work ( we use it as hot dog topping or serve in coffee cups to go) and have dinner the next night all done. No one notices it is vegetarian if you don't say anything, and that says it all! (But be prepared to share the recipe, as you will get asked.)
Really yummy! Even my kids ate it! First of all, let me say, I just cooked this in a dutch oven on the stovetop and let it simmer on medium for about an hour or so, and it was just lovely -- the celery had some crunch left and didn't get all mushy. Also, I left out garbanzo beans just because I didn't have them on hand -- I used regular black beans instead. I also used a can of refried black beans because I couldn't find a can of black bean soup. Just added a half a can of water and a small can of tomato sauce to thin it out a little. I added a couple more cloves of garlic to suit our tastes, plus a bit of sea salt and ground black pepper. Thanks for a healthy, versatile recipe!
Great starter recipe to alter according to ingredients on hand and personal preferences. I used black, pinto, veggie chili and garbanzo beans. I swapped yellow squash for zucchini and diced tomatoes for puree. Served over a 1/2 cup of barley. Made a lot of servings I froze and will have for lunch at a later time. Thanks for posting!
I joined reciezaar just so I could rate this chili. After a meal like THAT, this was the least I could do to show my appreciation. This was, hands down, the BEST chili ever. Even my carnivorous boyfriend agreed. In fact, I can't think of any meal in general that I like better than this. UNBELIEVABLE. Oh, and I used white kidney beans instead of red. Fresh cilantro, a dollop of light sour cream and a sprinkling of shredded monterey jack. I'm making this tomorrow and I can't wait to share with all my friends. Thank you thank you thank you
OMG this is by far the best vegetarian chili I have tasted. We have a restaurant in town that I specifically go to for vegetarian chili and this recipe is better than theirs. I decided to make this for lunch today. The only difference was I used my canned tomato sauce and 1 cup of leftover marinara sauce I was using for another recipe. I also left out the cilantro and only used 1 jalapeno, but next time will use 2 jalapenos. I also cooked it in my Dutch oven on the stove instead of the slow cooker. Honestly I could not stop sampling it when it was simmering. I took some over to my friends this afternoon along with a baguette to serve alongside. I am not sure I have enough leftover to freeze as we will be eating the rest in the next day or so. I will be making this again and again. Thank you for the ultimate vegetarian chili recipe