Vegetarian Chili

This was delicious! I did a little substituting: I used garbanzo, red kidney and black beans and added a bag of veggie crumbles for extra protein. I'll make this time and time again.

I really liked this recipe, although I got tired of the leftovers after a couple days. My husband thought it was pretty good, but said it was more of a bean soup than a chili because without the meat it's not very thick. The flavor was fabulous. I doubled the tomatoes and chile in adobo, and used a whole bottle of beer. Next time I'll either 1/2 the recipe or try to freeze some.

This recipe was good and hearty (even without meat). I would make this again, but with one change: less chipotle. I didn't really measure and definitely used too much making the chili VERY spicy. Otherwise, the flavors were very good and the recipe was very quick and easy.

I really liked the flavor of this chili recipe. The fire-roasted tomatoes and chipotle pepper gave it a nice smoky flavor. It didn't really thicken but overall I thought it was really good.

This was the best chili I've ever made, with or without meat. It was a huge surprise! Will definitely make it again, maybe as a double batch so I fill up the freezer.

This is a really good veggie chili. I used a little cornstarch in the last couple of minutes to thicken it up a bit. We'll make this again. It's a good option for serving to our vegetarian friends.