64 Reviews

Excellent! Used more beans than the recipe but its so tasty.

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Diana S. January 20, 2016

So yummy! I opted for no jalapeño and switched black beans for red kidney beans with the addition of mushrooms. The recipes was really easy and came out fantastic! A must try!

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josettetibbets November 16, 2015

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.

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rjoyce1 November 15, 2013

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.

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anna2402 October 06, 2013

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!

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La Dilettante November 01, 2012

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!! : )

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Bev October 09, 2012

Delicious. Added a can of kidney beans, extra cup of bell peper, skipped the sugar.

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Walraven April 23, 2012
Vegetarian Chili