By KelBel on August 31, 2004
Photo by Rita~
Photo by Rita~
"A smoky vegetarian chili recipe."
Serving Size: 1 (440 g)
Servings Per Recipe: 4
"I've made this dish twice, which in itself is a rarity for me. Each time I made it I told myself I need to remember how good it is. I stuck pretty closely to the recipe as written, with the exception of the fact that I added a can of hominy. Very tasty and very easy. Well done, KelBel."
"This had a very nice flavor and quick to put together. I mixed all the ingredients and allowed it to cook on low in the crockpot for several hours. Served this with a side salad and fresh baked cornbread. Topped off the chili with grated cheese. It was great on a cold winter evening."
"Quick, tasty and healthy. I let the chili simmer an additional 10 minutes and thought the flavors further melded. Looking forward to the leftovers as this is one of those dishes that is likely to be even better the second day. Thanks Kel Bel."
"The seasoning was perrrrfect!Didn`t change a thing. This is a quick and very easy meal. I served this over Barb`s rice #100932."
"Yum! I wasn't sure about the canned chili, but figured out you meant one chili out of the can. I didn't use quite that much, it was hot! But the smoky flavor was fantastic! I added a few drops of liquid smoke to enhance the flavor even more and really enjoyed this chili. We topped this with chopped avocado, cheese, sour cream and salsa. Thanks KelBel!"