This recipe is SOOOO good!! So many fresh vegetables, this is a MUST TRY! I added a can of light kidney beans and used 2 peppers, cuz I love em. I also added a good bottle of beer after I sauted the peppers and onions, I think it always adds great flavor to chili.
This is a must have for my recipe collection! I made it for my boyfriend and he LOVED it. The mixture of vegetables in this recipe was delighful. I didn't have the mushrooms and it still turned ot great. My boyfriend likes really spicy food so I added a tablespoon or so extra and also some red pepper. It was perfect! I served it over rice and it made for a very hearty meal. I would definitely make this again. It was the best vegetarian chili I have attempted to make.
Very good! Even my meat-loving family members simply loved it!
can slow cook with dried beans: assemble & soak overnight then crock for 6ish hrs on high.
I made this recipe last summer and absolutely loved it - I can't remember if I altered anything or not though. I made it again this week and did not enjoy it like I remembered it - it was too watery this time - I will not fault the recipe though as this was more than likely my error since I loved this recipe the first time I made it. The first time I thought it was very flavorful and while it's all beans and veggies I found it to be very filling and satisfying. I will try this again and had I not screwed up I would have given this 5 stars.
This was the first chilly recipe I ever made and was really great! I did use a bit more vegies and some extra chilly and served it with brown rice light sour cream lettuce and diced mozzarella cheese. Good vegetarian option for dinner!
This recipe was delicious and so easy to make. My husband loved it and anything that can get my husband to eat more veggies is wonderful!
Made this during the harsh Canadian winter of 2010 and it was great! Used 2 cups stewed tomatoes instead of fresh. For the liquid I used 1/2 cup water, 1/2 cup Cabernet Sauvignon, 1/2 cup flat beer. Also added 1 fresh green chile minced. Served over rice and topped with grated cheddar.
