Reviews for Grandma's Slow Cooker Vegetarian Chili
I'm giving this 5 stars because anything that pleases husband, adventurous 21-year-old, and picky 18-year-old (and me, of course!) deserves a great rating! I was a little worried about the baked beans and canned corn making the chili too sweet, but it was excellent. I added 2 cans total of tomatoes and some chipotle powder which I thought would complement the sweetness of the beans. This disappeared in no time and I didn't even get to have any leftovers! Definitely a keeper - thanks a lot, Kevin.
I really wanted to like this, but it just wasn't good.
An absolute hit. Although, I did deviate substantially from the posted recipe. As advised in many other reviews, I eliminated the italian seasonings and used Chili Powder, Cayenne Pepper and Cumin instead. I used two cans of black beans rather than black bean soup and added an extra can of tomatoes as well as a can of tomato puree. It was absolutely delicious. One of my guests said he didn't usually like chili, and another said he liked chili only with meat, but they couldn't eat enough. Yummy!
I really liked this chili, I made it exactly to order except I couldn't find the progresso soup so I got a can of S and W black beans, latin style (threw away the label already, sorry) I would have given this a 5 start, but I really thought it was more like a soup than a chili. The flavor was a bit sweet and smokey, and I really liked that. It is also a very healthy meal, which I really liked.
more like soup
Excellent! Didn't have garbanzos, so used "chili beans", added cumin and hot pepper sauce until it was not too hot since the slow cooker enhances the spices. Also added a touch of cinnamon, just a little, than enhances the flavor of everything. Makes a lot but made great burritos too so it's easy to eat all of it!
Let me start by saying this does need more seasoning than the recipe indicates. However, It is really good! It's very fresh tasting and lighter than most chili recipes. I love that you don't feel gross after eating it - you can actually taste the beans and corn. I followed the recipe, but also added more chili powder, lots of salt and pepper, a bit of cayenne and hot sauce for heat and I cooked it for 4 hours. I also added fresh parsley on top - YUM!
Like other reviewers, I thought it smelled wonderful while cooking. It just was rather bland and too sweet. I would have left out the baked beans, added more chili pepper, a bit of salt, and perhaps cayenne to give it spice. I would not call this chili, instead I would call it a bean stew.
Wow -- my 2-year-old had two helpings, as did my finicky husband. What a great, easy meal. I couldn't find condensed black bean soup at my supermarket, so I used regular black bean soup and a 6 oz. can of tomato paste for thickness. I also added 1 tsp. of ground cumin for a more chili-like (and less baked-bean-like) flavor.
I'm new to cooking and decided to try this because of its simplicity. It came out great! Definately better flavor the next day. I did not deviate from the recipe too much. I used frozen corn and black beans like some others mentioned. I didn't have parsley so I substituted a cajun seasoning which had a parsley component to it. Served with shredded cheddar and sour cream on top.
Exceptional! Decided to try being vegetarian for a month and turns out we had a chili fest at church on October 1st -- so tried this recipe and it was a hit! We overheard many members of the congregation commenting on how delicious it was! Glad to have one great recipe to start our vegetarian challenge!
Although I haven't tried any other veggie chilis for my slow cooker, this recipe is a keeper! I substitute red sweet peppers for green bell peppers, and use cayenne pepper, extra oregano, fresh onion, minced garlic, and cumin powder instead of regular chili powder. I've also made the chili thicker and heartier by adding tomato paste and creamed corn, while cooking on a low setting in the crock pot for 12 hours.
I also could not find black bean soup, so substituted with regular black beans and half a can of water. Adding the water was a mistake! Tastes fine. Is a bit sweet. Will try it again when I find the black bean soup.
Awesome basic recipe as it is! It is very forgiving and can easily be tweaked to your liking. Instead of adding the dried herb ingredients I added the chilli mix recipes on this site. Even the carnivores in the family cleaned up their plates. Thanks for a sharing your delicious recipe!
Not half bad - great to put in the freezer for emergency lunch, and substitutions are really easy. I'd suggest a bit of cillantro and hot sauce, though...
I made this chili for a group of friends this weekend. This chili is excellent as is, however my grocery store did not have black bean soup so I used canned black beans and doubled the chopped tomatoes. Half the group was not vegetarian so I decided to do a "layered" approach. Along side the chili I offerred chili-style ground beef so that it could easily be added to the chili. It was a huge hit and everyone seemed happy. I'll definitely make this meal again.
I ommited the garbanzo beans and added red and yellow peppers. I make it at the start of the week and dish it into individual servings for weekly lunches. It freezes well.
Just AWESOME! I made some changes based on what i had on hand. I used 2 cans of black beans. I pureed one of them with a little veg broth.(could not find black bean soup) I used great northern instead of garbonzo. I used the bigger can of baked beans. Skipped the parsley, oregano, and basil. Added more chili powder and added cumin. Perfect! Cooked several hours longer. WAY better the next day! WOW!
I have only recently discovered the wonder that is the Crock Pot, so I was looking for something healthy, tasty, and free of red meat. This exceeded my expectations! It tasted great and was filling too; an excellent dish for these cold New England winters. I put it on low around 11:30, and by 6:00 I was eating a fabulous meal. I did add a splash of lemon juice, but that was my only change. Thanks for this great recipe!!
Thanks for submitting this recipe. It turned out really good. The baked beans add a sweet flavor that goes well with the hotness of chili. I added a small can of green chilies and some hot pepper flakes which gave it some extra zip.
A great hearty meatless dish! I also didn't have much luck finding black bean soup at my local market, so I substituted a can of black beans (rinsed & drained) instead, and added a little less chili powder. My very picky 9 yr old ate two bowls of this, it's a keeper! Thanks!
Easy, customizable, lots of flavor. This is a keeper.
Unbelievably good. Fast and easy. Can't wait to taste again tomorrow! Used all ingredients as stated in recipe with the following exceptions: 1) replaced black bean soup with black beans 2) added a 28 oz can of crushed tomatoes (w/ basil, oregano and garlic) 3) added a 28 oz can of diced tomatoes (w/ basil, oregano and garlic) instead of 14 oz can of chopped tomato pureed 4) added 2 teaspoons of cajun seasoning 5) added chopped green onions too
Yummy and easy. I didn't use the italian seasonings but stuck with Mex. ones. Used salsa instead of tomato. Cook longer for better mix of flavors.
Wonderful!! I added a can of diced tomatoes, left out the green pepper, and threw in a generous helping of Tastefully Simple's Wahoo! Chili for some added kick. This chili is great - my whole family loved it.
This recipe is so easy and so yummy! A big hit! I made it without the slow cooker as well because I was hungry and it was ready in 30 minutes over medium heat.
I added cilantro, hot sauce, and lots more chili powder. I served it over rice and topped it with hot pepper monterey jack cheese. Very filling and VERY GOOD. You have to add more spices than the recipe calls for to bring out the flavor.
This was pretty good. I did follow the recommendations of Katzen below and found them to be very benefical. However, in addition I added some fresh cilantro. But for a good, low fat, high fiber, recipe...you can't go wrong. It was in the crock for 6 hours.
Very easy and delicious. We eat ours with cornbread- yum!
Excellent base recipe. I added boca ground "beef", green onion, and hot red pepper to give it the spice i liked and served it over a cheese rice. Tasty and easy/fun to make. Tweak to your specific tastes - a very flexible recipe.
This was just OK! The only change I made was instead of 2 hours on high I cooked it 6 hours on low. I wasnt that impressed with the flavor. I dont think I will be making this again. Sorry!
Tasty when made directly from the recipe, however, chop the celery small or it will not be cooked in two hours.
This chili was wonderful. This was my first time making a chili without meat and I was a bit apprehensive about the ingredients, the garbanzo beans in particular. I made this recipe as written yet within my own bowl I did add a touch of Chinese Chili Paste for the extra kick. My husband thought it was great and we both found it to be very satisfying and filling. It looks pretty in the bowl too :)
You cannot go wrong with this recipe. If you don't have something, just leave it out. If you want to get rid of a random canned vegetable, throw it in. Great for stretching a buck and cleaning out the pantry.
I have been making this for years. It has been passed off with no questions of being vegetarian many times. I have made it on the stove top also just cooking until beans are cooked and it is warm throughout Over the years I have added chopped carrots, cumin and cayenne to suite my taste. However the origional is great too. It is always a hit and can be modified easily depending on what you have in you pantry!!!
Absolutely delicious! I prefer this to a meat-laden chili version because the calories are much more acceptable. As some others have said, it's a bit on the sweet side because of the baked beans. I balanced this out after it was done cooking (8 hours on low) by adding some sliced jalapenos and tabasco sauce, which balanced the sweetness just beautifully. The leftovers are even more delicious when warmed up the next day.
Even my meat-lover husband enjoys this! It is so flavorful and great for something easy AND different. I serve it over rice (brown or white, either way), and everyone has seconds.
Generally a very good recipe, just not as spicy as I like it. I added more chili powder, some cayenne & crushed red pepper flakes to up the heat. I also substituted "veggie crumbles" for the chick peas to please others who prefer a more "meaty" chili. Everyone was pleased with the dish!
not a big hit with the fam. :(
This was great. I sauteed the onion, garlic, pepper & celery before adding it to the rest of the ingredients in the slow cooker. It turned out really delicious, and so easy.
This is now one of our favorite crockpot meals, and I make it every couple weeks! I use crushed tomatoes instead of chopped, as my husband and I both preferred the smoother texture of the chili when I made it that way. I often don't have the black bean soup on hand but just replace it with black beans and it still comes out good. I cook it on high for at least 3 hours. We eat this with a crusty loaf of wheat bread and it's so delicious! Great for freezing. Thanks for the recipe!
I did not care for the seasoning in this recipe. I could not even eat it. Follow other reviewers' advice and omit the Italian seasoning. I normally love recipes like this.
Delicious. I also mixed some with sauteed hamburger meat to make part of it non-vegetarian for my husband and it was really good that way.
Full of flavor, loved it! I think it tasted much better the next day rather than right after it finished cooking. Will be making again.
This is a fantastic chili. Super easy to make!
This takes much less time to cook than specified--otherwise it will dry out.
This was way too sweet for my taste.
Well, I was going to give it a three star rating. But gave it a four star since I didn't stick to the recipe. I used several different types of dried beans instead of all the canned types called for in this recipe. I found it to be extremely bland. I had to add so many spices and flavors to get my husband to eat a second bowl of it. I guess next time I'll stick to the recipe and see how that turns out.
I've made many many different recipes of veg. chilis trying to find the one I like. Out of all them, this one is the best! My husband and I really enjoyed it and I will definitely be making it again! I skipped tha baked beans and put 1 tbsp of cumin and 2 tbsp of chili powder instead of 1tbsp as the recipe calls. Yummy! Thanks for a great recipe (finally!).
This Vegetarian Chili is amazing! It came out perfect with little to no effort. I wasn't able to find Progresso Black Bean Soup, so I just used a can of Black Beans. I also omitted the celery. It was delicious. I also topped tortilla chips with this chili with cheese and sour cream, made great nachos too. Thank you for sharing this great recipe!
Awesome... even if you're not a vegetarian. I was looking for a nutritious and quick meal for my family and have tried this several times. It is fantastic! My husband wanted me to add groundmeat to it to make it more traditional. I added ground soy and he was never the wiser. He loves it and my family asks for it all the time.
Made this twice already, even my 18 month old loves it and he is a meat fiend!
So good! I used refried black beans with jalepenos in place of the soup, a 26 ounce can of diced tomatoes in juice instead of crushed tomatoes/puree, and only seasoned it with garlic, chili powder, cumin, and cayenne pepper. I had it on low for about 8 hours and it was DELICIOUS!
Made a few adjustments, based on what I had on hand. I used a can of black beans, drained and rinsed, instead of black bean soup. I omitted the can of baked beans. I added about half a cup of raw baby carrots, as well as vegetable broth, about a cup. I had this in the slow cooker on high for over four hours. Delicious!
I loved this, my husband thought it was just okay. He thought it needed more flavor. I couldn't find black bean soup, so like other reviewers I just used two cans of black beans. I have a feeling the extra flavor that must be in the soup is what is needed. Also like other reviewers, I didn't use the Italian seasonings but added cumin and cayenne pepper. It was almost a little too spicy for me, so I'll cut down next time, or just try it with the Italian seasonings. Two hours was definitely not enough cooking time - the onions and peppers were still too crunchy. I think I ended up cooking mine about six hours. I thought it was really tasty and filling, and had some for lunch today and it was even better. Will make this again. Just need to find that soup!
This is a very good basic vegetarian chili. I had to do some substituting because I didn't have everything in my pantry. I used salsa instead of tomatoes, black beans instead of soup and mixed beans instead of kidney. I did miss the kidney beans, but otherwise it was a winner. The salsa gave it a nice kick--a bit too much for 1 of the family, but that is not the fault of the recipe. I liked the nice crunch the veggies still had, but think 3 hours would not have hurt it at all and perhaps on low for several hours would work too. Great slow cooker recipe and very weight watcher friendly. Thanks!
Delicious! Forgot the corn: not heartbroken. I don't like tomatoes as a general rule so I used only puree. Instead of black bean soup I used a can of black beans with the juice and added another half cup of water. The vegetable and seasoning proportions worked well. I stopped eating meat eight months ago and sometimes I really miss it. This satisfies.
I've made this several times using the suggestions submitted by others but definitely prefer the orignal version. Twice I found I had no baked beans but used a 16 ounce can of white kidney beans. Just as good. Thank you, sellitman, for sharing your Grandma's recipe.
Wonderful, no matter how I fiddle with this recipe it always comes out great! I never can find black bean soup, so I have tried many different types, Bean w/ Bacon works well. I like to also use this when ever I have left over chicken breasts or steaks to chop up and toss in. Great recipe for the cold winter nights!
Wonderful recipe! I made it Saturday night for friends and my fiance and I are still eating it for leftovers. I added more kidney beans and more tomatoes (not in puree) and added 2 small cans of puree to thicken it up. I also added 2 (1 oz) packages of chili seasoning to spice it up a little. Good for WW, as mentioned before. My fiance does like meat so I separated the chili when it was almost done and added meat to one half. Will make again!!
Very good! My husband loved it. I used kidney beans, vegetarian baked beans, black beans (and liquid), and small white beans. Left out the celery. Cooked it covered on top of the stove about an hour, stirring occasionally. Thought it looked very pretty, as opposed to another reader! Will make this again.
Love this recipe! I made it for myself and I freeze it because my BF won't eat beans so I get them all at once. Changes include: Just used a can of black beans. Used Ranch Style Jalapeno baked beans and then added a can of tomato soup and a can of water plus some Tabasco sauce to spice it up a bit more.
I'm not a vegetarian, but decided to make this for my vegetarian fiance, and we both loved it. I used canned black beans instead of black bean soup (couldn't find it) and great northern beans instead of garbanzo beans (which I hate). I don't think it mattered since it just tastes like chili... :-)
This recipe turned out great! I didn't have any garlic on hand so I used garlic powder but it was still great. Served with a little sour cream. Yum!
This is a good solid vegetarian chili, and very adaptable to your tastes. For those having trouble finding the black bean soup, Goya makes it. I found it in the local discount supermarket (I live in an urban area though, with a big Hispanic community). I know that I like my chili with a bit of kick, so I added some Cayenne and a half of a chipotle chili in adobo sauce, finely chopped... almost to a paste. I used red pepper instead of green pepper, and I used less celery. After 2 hours on high, it was not cooked enough. The veggies, even though I chopped them small, were not cooked through, but the chili was edible. Chili shouldn't be crunchy. I put it on low for another 4 hours or so, and it turned out great! It's very hearty and filling, even sans meat! Enjoy!
this was not my family's favorite. My kids would not eat it. If you are not a fan of baked beans, this is a bad choice.
Very good recipe. I used undrained black beans instead of black bean soup and left out the celery and added much more garlic. It had a nice mild spiciness but lots of flavor.
Wow! We really enjoyed this recipe. My husband went on and on about it. Made it just like it says. We might like to add some spice next time. Seems more like chili than soup, but what ever it is we like it.
Did not turn out well at all. Could barely get through bowl of it. Too seasoned with spices...missing something! Very unfulfilling. Will not make again.
I just made this tonight and it was delicious. I used black beans instead of the black bean soup (since I couldn't find any). I put it in the slow cooker for 2 hours like the recipe said, but the onions and peppers were still crunchy so I'm letting the rest of it cook for a few more hours so that the leftovers will be softer. Otherwise it was great. My husband is a picky eater, especially in regard to beef and chicken, so he loved the beans and the fact that it was vegetarian. I will definitely make this again!
I am a busy mum and have very little time to cook. We are started being vegetarian since my husband found out he had high blood pressure. I really liked this recipe. I used a crock-pot liner, so there was little clean up. I added 3 chopped veggie burgers (because I had them leftover from another meal). I am sure it would have been great without them. I plan to make it again.
I thought this receipe was wonderful! It's extremely easy to adapt to any taste bud. I like my chilli a little spicer than most. I used spicy chilli beans instead of garbanzo's. I also added red pepper and Jalepeno's. A great easy dish!! VEGETARIAN'S: Thankfully, most of us read labels. The Progresso Black Bean Soup uses bacon for flavoring. I used the Goya Black Bean Soup which you can usually find in the mexican section of your supermarket.
Outstanding!!! Thank you for sharing. Everyone who tries this chili asks me for the recipe :) I like to add 1/2 cup of brown sugar to add some sweetness and it is delicious.
I really liked this chili the first few times I made it, but now...I think maybe the sweetness is turning me off of it. Next time, I will substitute red kidney beans for the veggie baked beans. I think the baked beans make it a little too sweet. This is good with cornbread.
Awesome recipe, I added a little Tabasco to bring it up a notch.
I loved this. This is the first vegetarian chilli I really liked. I was not able to find the black bean soup so I took a can of black beans, rinsed, drained and added a cup of veggie broth and put it in the blender before adding to the slow cooker. I will make this a lot.
This was fantastic! Definitely one for the recipe box! Big hit with the family too!!
Okay, but probably won't make again. Just did not appeal to our taste.
First try at crockpot chili and this one is very good. I made a couple of modifications. Used chopped tomatoes with jalapenos and added a can of chipotles in adobo for some heat. Added a couple of carrots for some sweetness too. It turned out to be VERY hot (which is fine with me). The adobo made it a bit too smoky though. The next day I browned up a pound of ground turkey and combine that with half of the original batch of chili and put it back in the crockpot for a couple dollars. It turned out great! Not vegetarian chili anymore, but awesome!! I will definitely try this one again and experiment with different ways to add heat. The other thing that I liked about this recipe was that it fit perfectly in my 5 quart crockpot. Too many other recipes are sized for a bigger pot.
Great, easy recipe. Throw it together and wait (I cooked it on low for 6 hrs). I adjusted the veggies: (used 2 onions, 2 red peppers, 3 celery stalks, 4 cloves garlic, left out the green pepper and the corn); and the spices (added 4 chipotle peppers in adobo, kicked up the chili powder to 4T, and added 1T cumin, and 1-1/2t salt...yes, it was spicy!). I'll definitely make this again...perfect for a snowy Saturday.
Made a few tweaks to the seasoning to taste. Other than that, a really great recipe that is flexible to your tastes. The first time I made this, it was for a chili cook-off between a (vegetarian) friend of mine. The judges (our friends) chose my chili as the winner! The consensus: It's so hearty you wouldn't know that there isn't any meat in it! Love this recipe. Have used it many times.
Great taste and healthy, one of our staples. I put 2 cans of diced tomatoes - for me one is not enough. Enjoy!
This is a great chili recipe. I omitted the baked beans and let it cook all day.
Delicious. Great with corn bread. Used Trader Joes Black Bean Soup.
I made this for a Soup Cook-off at work and won first place! So many people asked me for the recipe and commented on how good it was. I am not a cook so this was really all about the taste!
Very flavourful, and makes a ton. So much canned beans I was wondering if it'd cook into a 'mush.' I also forgot about time, and it cooked on high for four hours: Beans didn't fall apart. Garbonzos add a very nice texture. Used canned black beans instead of soup. I didn't have basil or parsley, and used a bag of frozen corn which held its crunch. Next time I'll add more celery & bell pepper, because they cooked-down a great deal; disappeared. Glad I tried this recipe!
This chili tasted pretty good, not to mention that it was super easy to make. (My co-workers raved about it!) I made the recipe exactly as written and, as some reviewers stated, it appeared to be thick and dry. However, after it was cooked, I was pleasantly surprised to see that it became juicy! (Note: This recipe calls for one 19-ounce can of black bean soup; it does not mention the word "condensed". If some of the reviewers used condensed soup, that would explain for the lack of juiciness in their final product.) One more thing ... I cooked the chili on high for 4 hours, then another 4 hours on low (2 hours would not have been long enough to cook the onions & celery, plus meld the flavors, in my opinion.)
Very good flavor, but was more of a soup than a chili.
I am honestly amazed at how good this is! We are not vegetarians, we actually love meat but are trying to eat a little healthier. I made this chili and was prepared to be dissappointed. My husband is also very picky and a big meat eater, so I was sure he would not like it. Well, we both really liked it & will definately be making it again! I used a can of black beans in seasoned sauce and added a can of tomato sauce because my tomatoes weren't in puree. I also added about 1/2 T Cumin. It was so easy & delicious! Thanks for a great recipe.
This is a very good recipe although it didn't really taste like chili so I give it 4 stars. My husband really enjoyed this and said it was a 5 star recipe when he added hot sauce to it. I cooked mine on low for 8 hours, and topped each serving with a small portion of mozarella. Very Good!
This recipe was excellent!! what a good way to get the protien and fiber us vegetarians need. I bought a chili starter mix in a can at the store and it was aweful and I really wanted a good recipe and this is it! Very flavorful. I added a little extra chili powder because I like really spicy chili and it tasted a little sweet but probably because of the sweet corn I used. Amazing recipe:0)
We made this during a healthy dinner week and it was so easy and delicious! Very healthy too with all the beans and veggies.
My husband is a Chef and loved it! I'm still loving it a few days later! I too couldn't find condensed black bean soup and just used Progresso's Black Bean Soup. I added a tad more Chili powder but all in all I stuck with the recipe. I , as most reviewer's did ,cooked longer than the two hours. It really needs too for the flavor to really absorb. This was easy and a huge hit.
This is a wonderful, quick, and healthy dish. We had it with low fat corn bread and it was ery satisfying. Everyone was happy. Also...Weight Watchers, take note: only 3 points per cup!!!
This is a great recipe for those who are a little "casual" in their cooking. Grandma affords quite a bit of leeway in the recipe, so you can customize it to your liking. The components are something vegetarians will probably have on hand, so it can be put together without a special trip to the grocery store. It tastes great too, and even non-vegetarians will find it appealing. :-)
Wonderful recipe! Very filling and low on Weight Watchers points! Hated cutting up all the veggies, but survived it anyway.
Was really good! It was more like a stew(thick). My family (2 kids included) liked it very much. Made some cornbread to go with it. I made no changes to the recipe.
excellent!! and Healthy! Loved it! It is in my favorites.