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I enjoyed this meatless chili; however my husband hated it, as it was way too tomatoey for him. I cut back a little bit on tomatoes using 1 28 oz. can and 1 14.5 oz. I used tomato paste instead of tomato sauce, an extra can of beans ( 2 kidney and 1 chili beans). Next time I would also add another zuchinni. I also used 4 T. of chili powder instead of 3.
Wildly hot for my taste. But medium salsa is hot for me. Hubby thought it was great, but I had already cut the spices quite a bit.
Another five-star vote! This is sooooo tasty and wholesome. I've got a pot of it stewing now, to serve with Mexican cornbread tonight. Perfect fall fare, and ultra-healthy. I had no zucchini, but did have two small eggplants (the last from my tiny patch) and used those. More for texture than taste, as they sort of disappear in to melange. Delish!
Absolutely Wonderful!! When you taste chili this flavorful, it makes you wonder why we ever have to add meat to any chili!! I made this exactly as written, served with a sprinkling of shredded cheddar, sliced fresh cherry tomatoes and chopped fresh onion and freshly made cornbread. This recipe will definitely go into our permanent rotation!! Dan'l and I Thank you so much, MizzNezz!! : )
Delicious. Added a can of kidney beans, extra cup of bell peper, skipped the sugar.
This is a delicious chili! I made it just as posted and it turned out great - thank you for posting.
Great vegetarian chili! I did not add sugar and cut the tomatoes in half. I was a little leery about adding zucchini, but it was a pleasant addition.
This chili was excellent! It wasn't too spicy at all and was delicious. Although, it WAS a little sweet, so I think next time I will cut the amount of sugar used in half. The only thing I did differently was add 1-2 cups of water because the resulting chili was really really thick and my family prefers it be a little more runny. I will definitely be making this one again.
I really changed the recipe quite a bit, but it was still very delish. Thanks :)