Meatiest Vegetarian Chili From Your Slow Cooker

Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!!

Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved.

This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly.

Family and friends loved this chili!! I substituted Morning Star Vegetable Crumbles (it looks like pre-cooked hamburger) for the tofu and nobody knew that it was a vegetarian dish. Absolutely tasty!!!!

this recipe was really tasty! i cut back on the chili powder a bit to suit our tastes. the only problem i had was that it got a bit soupy by the end of cook time - so i added about 1 cup of cornstarch to thicken it up and it was delicious!

This recipe was flavourful and so tasty. I liked the combination of the different spices. I nixed the tofu and added a can of chickpeas and corn - it added a very good texture to the chili.

Yummy! We will never go back to regular chili again. I tried this recipe today for the first time and it seemed like a lot of food so I halved it and even then it almost filled my regular size slow cooker. It was awesome....didn't miss the meat at all. We don't like chili too spicy so we used less than half of the chili and hot sauce that was called for. I would recommend this to anyone, vegetarian or not.

My family loved this recipe! I used YVES ground tofu instead of the package firm tofu and also added one hot jalapeno. WOW..EXCELLENT DISH!

This was great! I've been looking for a slow cooker vegetarian chili for awhile. The only changes I made were using 2 cans of black beans, and 2 cans of white beans (what was in the pantry). I also eliminated the tabasco sauce and chili powder (not usually in a college student's pantry) and it still came out great!

Very Good. I used pinto and kidney instead of black and it was great.

I've been making this chili for a while now. Here's what I do: I don't saute the veggies before hand anymore, the oil is just added calories..throw them in raw. This is way too much for my slow cooker. I halve most spices, garlic powder for ease, 2 cans black beans, 1 can kidney beans, 2 cans diced tomatoes (one being spiced). I don't use tofu or any meat substitute, as the 3 cans of beans really is enough substance. So after those changes, I'm not sure that it's "fair" to rate it since I changed a lot of things - but I'm still going to. It's great as written, but as with all recipes - you'll eventually find what works best for you. I also sometimes add a little cinnamon or a small square of chocolate to change things up a bit and make it a slightly sweet chili.

I'm eating the leftovers of this as I write this. (It's even better the next day!!) I made several modifications, but it's a great base recipe to customize to your own liking. Here's what I did: -Cut the recipe by half so it wouldn't overflow my slow cooker -Used 1 can black, 1 can garbanzo, 1 can vegetarian baked beans -Omitted the tofu -Used garlic "powder" instead of cloves -Omitted oregano b/c I didn't have any -Added 6 oz of Shock Top beer -I was going to put in the veggies without sauteeing, but at the last minute I decided to sautee b/c I feel like it enhances the flavor With the baked beans and beer, mine has a slightly sweeter edge to it, which I personally love. Spicy and sweet! The author of this recipe is right, it really is "meaty" and SO EASY! It turned out looking almost identical to the pic. Inexperienced cooks, try this one without fear.

A wonderful balance of flavors that pleased my mix of meat and non-meat eaters. I was worried about the size of my slow cooker but everything just fit into my 6QT crock. Like a few others I used veggie crumbles rather than tofu. I was worried they would disintegrate over 6 hours of cooking so I added them in the last hour and they maintained they're ground beefy texture. This is not a spicy chili but those who wanted to crank up the heat could easily add cayenne. Bravo, Simone.

awesome, awesome, awesome! i substituted smart ground veggie protein crumbles for the tofu, and was amazed at how very good this was. it will become a regular in my house.

Great recipe. Made it for pot luck and it was a huge hit. I couldn't tell the difference between this and chili made with ground beef. Ratios of beans to peppers to tomato was perfect. Used 4 cans of beans as called for but mixed them up (black, red kidney, pinto, great northern). Thought it needed to be kicked up with seasoning so added a minced jalapeno, an extra teaspoon cumin, and a tablespoon of italian seasoning. Used a very spicy habanero sauce for the hot sauce, and added a dash at a time, retasting every hour until right amount of heat. Also used that fake soy ground beef stuff instead of tofu.

Excellent - We served alongside some elk chili in a crowd of mostly meat eaters and 2 true vegetarians. There were no leftovers. Made exactly as stated, except in the dutch oven instead of the crock pot. Spices were perfect for my 18 month old daughter - not sure about the reviews that said it was too spicy.

This was awesome!! The vinegar scared me a little, but I love the result. Since my husband and I are dieting, I used 1/2 cup broth instead of the olive oil to simmer the vetables in. The flavor did not suffer at all without the oil. Will be making this again!!!

Great chile, my husband and I were both very impressed. The only thing I might do differently is to saute the tofu separately because with so many things in the pot at the end, they could not be "lightly browned" as the recipe said. However, it might not make a difference and we liked the tofu in it regardless. Otherwise, I don't think I will make any huge modifications to this recipe in the future, but I will make it again. An amazing vegetarian option that does not sacrifice any flavor when the meat is gone!

awesome! i substituted the tofu for smart ground and the carnivores never new the difference. i also did half black, half kidney beans for some texture...yum! i've used the leftovers over egg whites for a hearty breakfast :)

This recipe was delicious! I'm trying to be healthier, and it is a great option and you can play around with it to your heart's content. Myself, I added a can of sweet corn, garbanzo beans, and substituted seitan for the firm tofu-- I find it has a firmer, more "meaty" texture. I also added about a teaspoon of brown sugar to cancel out the acidity, which I think really added a lot. I halved this recipe and it still was a LOT of food... probably at least 4-6 servings. Enjoy!

This recipe is an excellent chili all on its own but can also be used as a base to do some personalizing. I made it with morningstar crumbles instead of the tofu. We also like our chili with chunks of tomatoes so I added to 15oz cans of diced tomatoes with the juice (which makes it go further and balances out the thickness the crumbles add to it). if you want it with more (like my hubbie) cut the chili powder in half and add a mccormick HOT chili spice packet. I've even made it with 1 cup of guinness stout and it gives it a great depth of flavor (turn the veggies up to a high head at the end of cooking them, add the guiness & cook for a few minutes).

My husband is a vegetarian who doesn't like a lot of vegetables, so as you can imagine cooking for him is a nightmare. He absolutely LOVED this chili! Using black beans instead of kidney beans was a delightful taste and texture. I will forwarn you about one thing while preparing the onion/pepper saute': If you don't have an EXTRA large skillet (assuming you're cooking the entire 8 servings), it will become an absolute mess and the veggies won't brown. I ended up having to take the mixture and transfer half of it to another large skillet in order for it to brown. That aside, it was easy and delicious!!

I was skeptical about this, but it turned out really good. I didn't have cumin, so I left that out. I was also out of canned tomatoes, so I put fresh Romas in a food processor. I think next time I make this, I will crumble the tofu. I didn't really like the cubes.

SOOO YUMMY!! Super easy, and I loved that I had all the ingredients already in my kitchen. It was a hit in my house. My husband loved it, and never missed the meat!

Not at all what I expected from all the hype. Definitely decent chili, but 5 stars? No. I followed the recipe exactly, but I was not very impressed. Sure, it was spicy. But flavorless. 3 stars though! Better than most!

This is really good! I oopsed and added the tofu to the tomatoes in the slowcooker rather than mixing it into the vegetables in the skillet, but it still tasted great. I also crumbled the tofu rather than cutting it into cubes-- it's much less noticeable that way. Two carnivores never noticed they weren't eating meat. And whoever said that this is too spicy? I used maybe 5 tablespoons of chili powder because of others' comments, but next time I'll use 6 heaping tablespoons, to give it a bit of kick. Thanks for the recipe! UPDATE: I've switched to another brand of chili powder, and now I only use 3 tbsp. The quantity you use depends not only on how well you tolerate spiciness, but also on the type and age of your spices.

so good my boyfriend wouldn't share. i don't like chili but this was awesome due to the mexican flair. easy to make, too!

Best chili I've ever had!!!

This recipe is TRULY IMPRESSIVE, and this is coming from a newly-converted vegetarian! I had always thought that juicy beef made good chili. No, I was wrong! As this recipe demonstrates, it is the right choice and proportion of veggies and spices that blends the flavor and texture together that makes this chili outstanding. I halved the recipe but followed the ingredients proportion exactly. I do not have a slow cooker so I simmered it in a pot on stovetop for about 2.5 hours. The "mountain" of chopped veggies was reduced quite a bit at the end, and gives a thick, authentic consistency. All the spices are just right. Thank you so much for this recipe -- I have no regret turning vegetarian!

I make this all the time. Easy and taste great!!!

This was delicious! I halved the recipe (from 8 to 4), used a can of corn in place of one of the cans of beans, sliced 2 carrots and cooked them at the same time as the onions, used only 1 tablespoon of chili powder (all I had) but 2 tbs of Tabasco and threw in a bit of ground cayenne pepper, thickened it with a 1/2 cup corn starch in the last hour and garnished with sour cream and cheese. Thank you to the original person who posted this and all of the excellent tips provided by others!

I am no longer afraid of tofu! My meat-loving, tofu-hating husband had seconds, and declared it great chili. Made exactly as written. Will make again and again.

This was a great recipe. I took it to a family reunion with the intention of having something vegetarian for myself and everyone (even the meat eaters) loved it! I used a variety of different beans, left out the tofu, added mushrooms and added 2 tbsp of brown sugar to cut the spiciness a little because I wanted the older family members and kids to be able to enjoy it also.

My daughter has been loving this recipe for two years now (she's 10 now). At school she is known as the "chili" girl. The main thing is that she will not eat it unless it has meat. So I used this recipe with the following changes: 1/4 onion, 1/2 red pepper, 1/2 yellow pepper, 1 to 1 1/2 lbs of ground meat of your choice, garlic salt instead of regular salt, 3 tbs of chili powder (she doesn't like it spicy) and no hot sauce. Follow the instructions for cooking in the slow cooker. I freeze portions in freezer bags. She says that it taste better after freezing. Maybe flavor fusion? She will take this chili over a sandwich any day! I'll keep the original version for my hubby;) Thank you for sharing.

Although I reduced the chili powder by 1/3, this chili tasted awful to me. I think it was too spicy, had a burnt taste, and maybe too much cumin, and/or the crushed tomatoes I used, an organic name brand, tasted bad. I tried to doctor it by adding diced tomatoes, then sugar, but neither my husband nor I wanted to eat it.

I added 2 large yukon potatoes and a heaping tablespoon of brown sugar. This was definitely the heartiest and tastiest vegetarian chili I have tried so far. 1/2 cup of oil is not at all necessary, I added less than 2 tablespoons and it was totally fine, definitely would NOT add the full 1/2 cup. I highly recommend trying potatoes as an addition!!

We made this recipe exactly as it is written and most of the family really liked it. However, I agree that it had too much seasoning, which took away from the flavors of all the other ingredients. Next time I will try and remove a few things, but overall this was a good recipe- especially for how wonderfully healthy it is!

I tried this from the slow cooker only an hour after I started because it smelled so good. It was amazing. But when I served it five hours later it wasn't as good, just ok. Maybe I cooked it too long?

Best Chili -even my carnivore hubby loved it and begged for more! Halfed the chili powder and nixed the hot sauce for my delicately paleted family. Also used tvp and one less can of beans and it was rockin:).

This is a fabulous recipe. We all love it in my house & have shared it with family and friends. I always get requests for it when it is my turn to cook at my work's "Lunch Club." However, it is far too hot for most of us w/ all 6 tablespoons of chili powder and the Tabasco. I just halve that during the prep and put out the Tabasco (along with the sour cream and shredded cheddar) when serving for those that like it spicier. Bon Appetit!

Yummy! Had to make this less-spicy for my 10-year-old vegetarian daughter & it was still great. Might have to split it next time & make one hot & one not. Thank you!

I made this chili for the first time today, and I was very pleased with the outcome. There are, however, some problems with the recipe. It does not specify how large of a crock pot you will need, and I think that would be helpful, because it barely fit into mine. I even reduced the volume by using 2 large onions instead of 4 onions. I used 4 green peppers rather than 2 of each, because I think they have the best flavor. Near the end, the chili was quite watery, so I added a half cup of cornmeal which thickened it up quite well. Next time I intend to use a can of Ro*Tel (chopped tomatoes and chilies) and a can of tomatoes instead of two cans of tomatoes. This recipe was not spicy to me at all, but not all powdered chili pepper brands are equal. I am very pleased with this recipe overall.

Fab, Simone. My wife is (perpetually) dieting (hope I spelled that correctly, I can 't remember ever using the word before). we both like chili, so I have made this a few times. I make this with a mix of black and pinto beans. And the wife and I being heater eaters, I skip the hot sauce and use serrano peppers. Purr-fection. I also leave out the tofu and don't miss it at all. And I always want a can of mushrooms in it. WOW!! Many thanks, Simone.

I used a slight variation of this recipe and won best vegetarian chili at a work competion. The only changes I made were to subtract one onion, substituted two cans of black beans with two cans of kidney beans and one can of pinto beans, and substituted 2 tablespoons of regular chili powder with chipotle chili powder (ran out of the regular). Turned out great and wasn't too spicy.

I tried this for the first time and did everything except the cumins it came out so delicious, You can take all the ingrediants and put it in the blender and them cook it in the oil and once cooked add the tofu and then the rest. OMG it was good my kids even ate it. I added corn and red kidney beans instead of the black and just added 1 can. thank you for the receipe

This was amazing! The only thing I did differently was use Yves Veggie Ground Round in place of the tofu, and added celery and mushrooms (because I love them!) My meat loving father raved about it and probably wouldn't have even known it was veggie if I didn't tell him!

This recipe is awesome for a vegetarian. I have now made it about 3-4 times in big batches and get better with each tweek of some ingrediants. I don't that much oil but probably 2 TBS and let the veggies steam rather than fry in the pan. I'm Asian Indian so add more garlic and chili to taste and I don't use salt (the tomato makes up for it) I've tried it with tofu and soy beef and i have to say i like it with soy beef better. I also add in other veggies such as carrots and dice them up very very tiny. Great recipe!!!

Perfect. I cut the recipe in half and cut the Tabasco sauce by a 1/3 because the kids were scared of the the hot flavor. No loss in flavor.

This was really good; the chili flavor was like a meaty chili and not predominantly vegetable flavored as some veggie chilis are. The red bell pepper was particularly good. I added the tofu as it said but I think in the future I'd try soy burger. Even in the slow cooker all day the tofu just didn't taste like much. Also, I used half the onion it said and it was fine.

This was my first vegetarian chili and I can honestly say it was better than expected! The only change I made was instead of 6 tablespoons of chili powder I only used 3.

I like spicy food, but this chili was inedibly spicy, even though I used only 3/4 the amount of chili powder called for and no pepper sauce. I guess different chili powders vary greatly in how spicy they are. I recommend using only 1 tablespoon to start with, and then adding more to taste.

I was a little unsure of this chili when it was cooking, but it tasted really good! The reason I am giving it 4 stars is for a few reasons: 1) Prep time was longer than stated. Easy to make but it took a little time to cut up all veggies and tofu. It also took quite a bit of time for everything to brown up before I could put it in the crock pot - maybe my pan wasn't hot enough. 2) There should be a note in this recipe that you need a very large crock pot to prepare this. My crock pot is of average size and this was virtually overflowing. I cut back on some of the ingredients and it was still leaking out of the pot. 3) The taste was good, but I did cut back on the onions and the chili powder and left out the hot sauce. Overall, a very good recipe.

I've made this a few times and I think it is the best vegetarian chili I have ever had. I only use about 2 Tbsp. of oil, just enought to saute the veggies, and it comes out just as good. I've made it with Morningstar Farm crumbles instead of tofu, and I like it both ways. This is a staple for me in the winter!

This stuff is the best thing since chili, i'm a college student and was left with a crock pot buy my mother. I was worried i would never get to use it and when i saw the recipe i couldn't pass this up. I went to bed and this morning it came out great! I had to cut the ingredients in half though since i have a medium size pot. other than that i love the spicyness and flavor!

I followed the recipe exactly and it was extremely good. My husband claimed thait was the best chili he ever had. This will be on my repeat menu for sure.

Really Good! I made it as directed, except after reading that it was very spicy, I added only 4 of the 6 table spoons of chili powder and omitted the hot sauce. It still came out slightly spicy, but not over the top! I added mushrooms, celery and substituted kidney beans and white beans for three of the cans of beans and had one can of black beans. It was VERY good! Even my picky teens liked it! (:

My kids even liked it!!

This is very tasty - my meat-eating husband even enjoyed 2 bowls.!! We substituted boca crumbles for tofu, and only1 large onion and added a little water to cook as it looked a tad too dry when all the ingredients were added to the crock pot. Will definately make this again

I loved this! I did change a bit, I used white beans and didn't drain, and also added some water, I like stuff soupy. I didn't have tofu, but I like to add potatoes instead, they really taste good after 8 hours. I have made this many times, my husband and I love having it on a cold day!!

This recipe was very satisfactory to all of my guests, even though I was the only vegetarian present. I didn't attempt to "fool" my guests (this is so cruel), but prepared them ahead of time I was preparing a vegetarian chili. They really enjoyed the spicy flavor. I served the chili with vegan cheese and a tofu sour cream, fresh coleslaw (prepared with veganaise), and homemade rolls. My non-vegan family and friends truly enjoyed this animal-friendly meal.

I served this to my meat eating friends and they could not believe it. Some saying it was better than "Moms". I put in some vegetarian meat crumbles the last hour which made it a little thicker. Will make this again.

So I am one of those terrible reviewers who modified the recipe. I put in half the required onions, omitted the peppers, and omitted the tabasco sauce. What a great base for a recipe! I am not a vegetarian and I have to admit I am not completely used to eating tofu. However, the blend of spices and ingredients in this recipe made for an amazing chili. I didn't miss the meat all. This is definitely worth making. Also it is super easy to make and tastes better than anything out of a can. Update: I had my mom try this chili. She has never had tofu before and turns up her nose at the thought. She loved it! In fact, she wants me to make another batch just for her.

So delicious! The recipe is enormous, so I halve it for about four servings total. I also reduce the amount of chili powder because I don't like food really hot. I've also made it on the stove top when I don't have time to slow-cook it and it is DELICIOUS. I've been making it two or three times a month since I found it. The inclusion of tofu is brilliant.

This was really good after you get past how spicy it was. I followed the recipe just as written with the exception of cooking it on the stove rather than in the crockpot. I will make this again but I will cut the chili powder probably in half next time.

Best chili I have ever made. I used the Morning Star Grillers Crumbles instead of tofu (one 12oz bag). For the beans I also used a mixture (two can pinto, one can black, and one can kidney). then only other change I made was to use 5 TBSP of chili powder as that was all I had left. Mine did not turn out too runny as others noted. And it does make a good bit, about 4 quarts.

I invited both vegetarian and meat-loving friends over to enjoy this chili. It was a hit! I cooked a bag of black beans in place of the canned. I also cut back a bit on the chili powder and hot sauce because my husband doesn't like it too spicy. Next time I would use the additional spice because my guests and I were adding hot sauce to our bowls for extra kick.

This recipe makes a lot. I froze half of it. It was great. I made it exactly like the recipe said. The spice was good.

Since I prefer spicy I added some additional hot spices. Leaving that aside this is a perfect dish for an easy lunch or a hearty dinner. Quite good.

This recipe was tasty but it had too much salt. I think there are a couple of reasons for this: I used Morningstar veggie crumbles instead of tofu and they are salted, chili powder already has salt in it, canned beans and tomatoes are also already salted. You may want to hold off on adding the salt until you've cooked it for a while and then tasted it. I also agree that it is very spicy and could use a bit less chili powder. (Reducing the chili powder could also help reduce the salt.)

I made mine with both the firm cubed tofu and the Morningstar farms veggie crumbles. I think without the crumbles it would not have had enough texture. I also added 1 can of Rotel because we like things spicy. It tastes great on tortilla chips with sour cream and guacamole!

This was REALLY, REALLY good. Out of necessity I did a substitution on the beans, but I don't think it made much difference.

Very tasty. I halved the recipe and cooked on LOW for 6 hours. Nice spice to it but not too hot. Replaced the green pepper for orange just because I liked the colour!

The taste was very, very good. We followed the recipe exactly. I wish I read some of the warnings from other reviewers about the chili powder. I guess it does depend upon the brand of chili powder. We love hot and spicy foods, but the combination of the six tablespoons of chili powder and the one tablespoon of hot sauce was WAY too much with our Indian chili powder. Mouth, nose, eye and ear burning - enough that I ran to the store to get sour cream and plain yogurt to cool it down during the middle of dinner! The next time we'll use only two tablespoons of powder, and add hot sauce at the table if it needs it. It's easy to add more heat that way. It's hard to remove the heat once it's in there.

great chili! i used kidney beans for a more traditional chili. i also didn't have any oregano so that was left out. its a very thick chili so i used additional liquid to have a more soup/chili consistency. i used about 1 cup of tomato juice but water would work fine too. i will definitely make this again soon!

AWESOME! it came out delicious.. only thing i did different was add a teaspoon or more of sugar to balance the flavor. :)

I didn't make this recipe as shown, used it as a starting point to kind of wing it on my own. Allrecipes.com is a great way to break me out of "following" recipes!! I did use the spices as shown, except cut the chili powder and tabasco in half, as others did, and I'm glad for that!

This was delicious! My new favorite chili, I also threw in some kidney beans and white beans. SOOOOO GOOOOOD!

Great recipe! I don't like bell peppers, so I left them out and added corn. Also, I couldn't find black beans, so I used kidney beans and cannelloni beans instead. I decided to make this around 4 pm, so I opted to cook on the stove, and it still came out absolutely amazing! Will make many more times!

I followed the recipe fairly accurately, but for some reason, the tofu didn't blend in well. It looked very unappealing - little white blobs floating in it. The chili smelled great, and probably would have been very good, but we couldn't get past the weird look of it. Maybe I did something wrong? But I was disappointed as this got so many great reviews.

I loved this recipe. Like kimberleyowen who reviewed last year, I substituted the Morningstar Farms veggie crumbles. I have served this to neighbors and friends and every one loves it. Quick and easy, too.

The is really one of the best chili recipes that I have found! I also halved the recipe and used veggie burger crumbles, but I only used about half the onion and instead of black beans I used one can of light red kidney beans and one of dark red kidney to make it more like regular chili. The only other thing that I did differently was instead of using a red pepper I used a yellow one which is think added some nice color to the dish. I added some cheddar chese and ate it with tortilla chips. It was excellent!! I will deffinately make it again!

SOOOOOO Good! I love the flavor and spice combo. I cut the recipe in half because I thought I was cooking for two. (after our two meat eaters tried it they ate big bowls full too!!!) Even though I cut the recipe down it filled my typical sized crockpot and was enough for four with leftovers too!!! I did make a few little changes but stayed pretty close to the recipe. TRY THIS RECIPE ITS REALLLY GOOD!!!!

This was my first time trying a veggie version & im thrilled to say this will now be my go to recipe for chili. I also used the morning star crumbles, rotel & varied the beans as other people had suggested. Thank You for a great start to my Vegetarian Collection.

This was a huge hit! Even my picky husband loved it. Try it on nachos with cheese and jalapinos - delicious! I left out the tofu and added extra beans. To save time and avoid onion-tears, I chopped all the veggies in the food processor. It gave the chili a perfect consistency.

In my version, I used 2 cans of black beans and 2 cans of kidney beans. In addition to the Tofu, I also added vegan meat crumbles and it really made the chili texture awesome. I think it could use a little more kick so next time I am going to add 7 tablespoons of Chili Powder and a little more hot sauce.

Loved this veggie version chili. I cut back chili powder to 4 T and left out the Tabasco but added half of a jalapeno pepper finely diced with the onions and peppers. Also, we like tomatoes so added a 28 oz. can of petite diced tomatoes. The pot was full and so were our tummies. My husband really liked this and it will be a winter staple in our household.

Made this for a party with vegans and meat lovers in the crowd and everybody went crazy for it. I followed the recipe pretty closely just changing for what was at home (2 cans of pinto beans and 1 can of black) and 2 minced jalapenos and a teaspoon of hot sauce. Makes a HUGE pot of chili. I did it in my enameled dutch oven as my slow cooker was busy with the "slow cooker italian beef for sandwiches" from this site (also very yummy)

Excellent chili that I will continue to make. I may have done things a little differently than suggested: rinsed the canned beans, used no-salt chili pepper, froze and thawed the extra firm tofu, and used rooster sauce as the hot sauce. It turned out terrific!

I got the peppers for this ages ago, then kept getting side-tracked (it is tax season, so I have little time to cook). By the time I was ready to make it today, only one green pepper was still good. BUT THIS WAS STILL DELICIOUS! Mods: 1 green pepper, only 3 tsps chili powder (bf doesn't like too much spiciness), half the salt, froze the tofu, and for beans I used 2 cups garbanzos, one small can red kidneys (rinsed), and one pound dried black (cooked up). This recipe smelled delicious while cooking and was so perfect. I topped mine with a bit extra Frank's Red Hot and cheddar. BF mixed in cheddar and sour cream. *so happy* ALSO the recipe yield is accurate, don't add more liquid, and the recipe filled my 6-qt slow cooker. Take 2: 4 tsp chili, cattle beans in place of black, all peppers included, no tofu Take 4: 5 tsp chili, 6 cups cattle/soldier beans, 2 cups black, 1 can kidney beans Take X: 2 Tbs (6 tsp) chili, 6+ cups black beans, 2 cups garbanzos, 1 can kidneys, three green pepper and one red, and I only had three onions in the house

This was a delicious chili. The only reason I gave it 4 instead of 5 stars is that the ingredients overflowed my slow cooker (literally it started bubbled out the sides of the lid and made quite a mess). I think next time I will make 3/4 the recipe (but keep the same amount of tofu). My 11-year-old son and husband also loved it. My 9-year-old son wouldn't touch it but he is extremely picky.

Not bad but seems like it's missing something. I substituted veggie ground beef for the tofu and used raw veggies instead of sauteing them (just easier to throw it all in the crock before heading off to work). It had a great flavor but seemed too mushy throughout. Need a chewier or crunchy texture to go with it. Might try this again after trying a few others first.

This recipe came out fairly well. I overdid it on the spices but I did not notice any drawbacks to accidentally confusing teaspoon with tablespoon. I never really indulged in chili while I was a non-vegetarian, but this is one dish I would not hesitate to make again during the week.

You will need a LARGE crock pot for this recipe as it is written. A regular size crock will be too small. The amount of onions & peppers was almost overwhelming for the skillet so it took quite a while for them to cook. The overall taste (compared to chili with beef) is only slightly similar but I think the cumin was overpowering. the texture was good. The chips, guacamole and sour cream are a good addition so there is something accompanying the chili. Overall in my opinion, this recipe was average.

Wow! What a great recipe. Thank you for sharing this one. I did add the Morningstar Farms recipe crumbles as well. Also used 1 can black beans & 1 can of dark kidney beans, as well as no salt added, organic canned tomatoes. Next time I will omit the oregano and use cumin, fresh cilantro and a bit of lime juice for more of a TexMex flavor.

Delicious with the side of guacamole and/or sour cream. Awesome texture, very meaty, with a lovely sweet and spicy flavour.

This was the best Chili I have ever had!!! Although I am not a vegetarian I enjoyed the tofu addition very much! It is not for the faint of heart. I would probably cut the heat in half next time. Also next time and there will be a next I will add fresh frozen organic corn.

I would have given the recipe a full 5 stars, had it not turned out extremely hot to the taste. I followed the instructions to the letter and just halved the recipe as described, however, it was way too spicy. I then needed to add more beans, more tomatoes, and even a little honey to try to cut down on the spiciness and found myself with a very large pot of chili....enough to feed "The Waltons" on TV. When I prepare it again, I will definitely eliminate a lot of the extra heat by leaving out the hot sauce and some of the chili powder.

This was delicious! My new favorite chili, I also threw in some kidney beans and white beans. SOOOOO GOOOOOD!

Really yummy!