This is GREAT!!!! I made a BIG BATCH, so that I could freeze some!!! Here is what I used: 1 - 40 1/2 oz kidney beans, rinsed and drained 2 - 16 oz great northern white, " " 2 - 16 oz black beans, " " 2 - 16 oz vegetarian baked beans - not drained 1 - 28 oz chunky crushed tomatoes in puree - " " 1 - 10oz rotel tomatoes, not drained 1 - 16oz frozen white sweet corn I eliminated the celery, used the onion and garlic, and one green pepper, and added WAHOO Chili seasoning from Tastefully Simple, and some crushed red pepper. Did mine on low for 9 hours and it is GREAT!!!!!!!!! We are having some nice bread w/ it and putting some lowfat cheese and low fat sour cream on top!!!! YUM Great for a snowy day here in PA!!!!! Thank you Kevin....I like this chili w/o meat better than my usual w/ meat!!!!!!!!! This is a keeper!!!!!
This is one of my favorite recipes, although I tweek it quite a bit. For the seasoning, I always axe the oregano and add a chili mix in place of chili powder. I always double or triple the tomatoes, using a variety of crushed, diced, puree, and whole tomatoes. I found a small can of black bean soup in the goya aisle (in case anyone was still searching for black bean soup).
I, like other reviewers, could not find condensed black bean soup, so I used a ready to serve version. I also made several alterations which resulted in the best veggie chili I've ever made! I didn't add the italian spices, using only salt and a lot of chili powder. I added two onions instead of one, added one package of Yves Veggie Ground Round (a soy fake ground beef like product), used one red, one yellow, and one green pepper (not to mention the six jalepenos), two diced portabella mushrooms, and since I wasn't sure if the canned tomatoes were diced or pureed, added a 28 oz can of each. It was fantastic!!!
Wow! This was so good. I really couldn't imagine all of the flavors together but the reviews were so good I wanted to try it. As others have said it was delicious and so so easy. Since we like spicy food I did change the spices. Rather than the spices from the recipe I put in 3 Tbsp. chili powder 2 Tbsp cumin 2 tsp cayenne pepper 1 Tbsp salt and a few grinds of black pepper. My tomatoes weren't in puree so I added one can of tomato paste to thicken it a little and I used black beans rather than black bean soup. I cooked it for about 3 hours in the slow cooker. This is one that I will make again and again! Thanks!
this was delicious! my whole family loved it! i tend to like chili on the sweet side so i added a tsp. of brown sugar. but then i read another reviewer's note that the recipe was too sweet on it's own.. so i added a whole chopped tomato and about a tbs. of lemon juice. it came out perfect! i have repeated these additions with every other batch i've made. i like the extra tomato and the lemon adds a bit of a kick. i also cooked this on low for 6-7 hours and it was perfect. the vegetables were still a bit crunchy - just how we like them and the flavor was wonderful.
It's good but it is really sweet.Maybe omitting the baked beans and adding more kidney beans or maybe some pinto beans.This was a good recipe, if a little bland, but I added extra chili powder, tomatoes and some cumin and it was better.
The recipe is a bit bland but is a good base for adding your own "heat" to the chili. I took a clue from other reviewers and cooked mine for 5 hours on high in my slow cooker and it turned out just right. I also added cumin some red pepper flakes and a bit of salt because I used sodium-free canned items. Instead of the can of chopped tomatoes I used a larger can of crushed tomatoes in puree.
Waste of time and money. Even my husband who will try anything thought it looked and tasted gross. Don't try it unless you really really love beans a lot.
This was wonderful-nice and spicy. Two hours is a perfect amount of time in the slow cooker.
