I made this as directed. It was much thinner then any chili I have ever made. Much more like a soup. Also, quite bland. My family didn't eat it. Maybe if you made alterations it would be better, but I wouldn't stick to this recipe as written.
You can buy Worcestershire sauce that does NOT contain fishy anchovy.
After making this I was surprised it was rated as high as it is, until I realized so many people were reviewing it based on their modifications, which I find very misleading. So I am basing my rating according to making it exactly as instructed. This is a decent base. It has no kick to it so if you like your chili with heat you will need to add something accordingly. It is on the thin side, so you may want to decrease the water and simmer it longer than suggested. I dislike the amount of chunks of tomato in this chili, so a longer simmer night also help break those down. I also found it needed salt, particularly since it calls for rinsing the beans, which reduces the sodium. Considering the amount of modifications needed to make this work, I wouldn't make it again. Too many other great alternatives.
Great non meat chili and easy to make. I replaced the water with vegetable broth which kicked up the flavor. Like others, I added corn. Yummy!
Great recipe! I left out the sugar and chickpeas and added a can of corn. Also used a can of rotel and another can of rotel for chili instead of diced tomatoes. So good, will definitely make again.
I'm so Glad I came across this recipe.... it's Awesome
Even my meat loving husband thought this was good.
Very good, very easy.. next time I might go a little easier on the tomato paste. But will definitely make again!
Good recipe and quick to prepare. I made a few adjustments due to ingredients on hand: used mustard instead of Worcestershire sauce, ony used 3 cups of water total, removed about 1/2 the canned tomatoes and added 1/2 teaspoon of baking powder to reduce the acidity. Delicious!
One of my favorite recipes! You won't even miss the hamburger. Might make you gassy though!
This was fantastic, just enough spice and totally satisfying. I halfed the recipe and only used 1 Cup of water since it seemed like it would get to watery with all the water it called for. I also only used a can of black beans and a can of kidney beans. I served this with cheese, gaucamole, sour cream and taco chips. This will be my go to chili recipe from now on.
Nice simple chile dish. I added carrots, green pepper, cumin and hot sauce,and used 2 cans of kidney beans since I didn't have white beans or black beans on hand. I also only had a single can of diced tomatoes so I threw in some chopped tomatoes and a can of tomato sauce which I think added to the thickness and breadth of the dish. Served with some cornbread and roasted broccoli.
I have been making this for years, and it's great! My husband does not have the word "vegetarian" in his vocabulary, but loves this chili. A small serving is great for work lunches, or serve big bowl with crusty bread for dinner.
I liked it. A little soupy though, but good!
This recipe is perfect!!! I made it more than once. When it came to the tomatoes, I got the fire roasted kind and the kind with green chiles which gives it more flavor. I definitely skip the sugar and I added more Worcestershire sauce.
This is NOT vegetarian chili! It has Worcestershire sauce, which has anchovy in it -- definitely NOT vegetarian!
This recipe was pretty tasty. I didn't think it was anything overly amazing or original. But it was cheap, easy to prepare and had a good flavor :)
There are vegan brands of Worcestershire sauce available. You can make this dish vegan by omitting the cheese or using Daiya or another brand of vegan "cheese." I substituted pinto beans for garbanzos (personal preference) and didn't add sugar. This was good but far too bland for me. Next time I'll add more spices.
Good recipe, but Worcestershire is NOT vegetarian.
This recipe as it is has way too much sodium. But you can purchase low sodium or sodium free canned tomatoes and beans in place of regular ones.
The recipe is good but it should really be noted that Worcestershire sauce is NOT VEGETARIAN. Don't make this one for veggie friends and include it. Luckily, it can easily be omitted.
yummmmy!!! so so good even my meat-eaters loved it! on my "save" list!
I was going to make this before reading the reviews, but then I decided to read what eveyrone was saying first. So, I ultimately decided to combine some of what I read: I used 1 1/2 c water, omitted the cannellini beans, substited green peppers and corn for the chix peas, used 1 T sugar, added dash of oregano and cumin and didn't add cheese. nice strong, deep flavor. thanks for the suggestions.
My husband didn't even miss the meat. I will probably add less sugar next time. Easy and quick recipe. My 5 year old also loved it.
Delicious! Simple to make. For our taste it needs a cup less water. I had no tomato paste so used tomato sauce instead. I served a green salad and cornbread with it. I had never made chili without meat but found it to be just as good.
Really good! I replaced the garbanzo beans with hominy corn which was delicious. And I found vegan Worcestershire sauce at Whole Foods to substitute to make vegetarian. Makes a lot. Would definitely make again.
This is a great recipe, but not completely vegetarian. The Worcestershire sauce contains anchovies.
This was really tasty, I did add tabasco and more chili powder. Served with some cornbread and honey butter. Yummy!
Delicious, easy and satisfying. I would certainly make this again. I added some corn simply because I had some to use up, an used white beans in leiu of pintos. The recipie made plenty of leftovers. I think that this would probably freeze relatively well!
Easy and delicious chili recipe. I have been making it for years.
I didn't expect much with the simple ingredients. But it's really tasty, and so easy. Great weeknight go-to dish to get ready fast after work.
My go-to chili recipe! So easy to make. I have made a few changes though, hence the 4 stars - I reduce the liquid to 1.5 cups (either vegetable broth or red wine worked well) to make it less soupy. I substitute chickpeas with sweet corn, which makes it less bean-y. I also add 1 green bell paper, and cumin and oregano for fuller flavor. I also sometimes throw in turkey sausages. Cornbread always makes a great partner with this dish.
Very very bland. And the chickpeas make it chalky. I added chopped green pepper, an extra Tbs worcestershire, 1 tsp cumin, coriander, salt and another Tbs chili pepper and it was better, but as it stands this recipe is terrible.
This was so easy to make and had amazingly good flavor. We served it with Tabasco sauce for a little bit more spiciness. Very good!!
I get gas just looking at this bean-heavy recipe.
I gave it a two because while they note on the Cooking Light site that Worcestershire Sauce is NOT Vegetarian and you need to use a Vegetarian version, they don't in the recipe or on this site and since the sauce is made with fish, it ain't vegetarian. And if you are a strict Vegetarian [aka Vegan] as suggested on the site you don't eat cheese either. Someone needs to bone up on stuff. Please make sure what your Vegetarian eats before making this. That being said, it is fairly standard for most Vegetarian chili so it would be a three in my taste book.
I have made the same chili recipe all of my life. I have looked for others, but they all seemed very much the same, until I came across this recipe. It has alot of different ingredients in it, plus it is a great meal to make for a "meatless" dish. I did add leftover pulled pork (I love pork in my chili) because I wanted to use it up, and it tasted amazing. I am very excited to try this dish without any additions next time. I am surprised at how well this meal tasted, and honestly, I think I would have liked it even better without adding the pulled pork. I recommend this dish highly!! I love trying new recipes and this one is definitely a keeper for me and my family!
this was an extremely easy recipe. fit the time crunch I had. may not be completely vegetarian, but was easy and great nonetheless.
This is excellent and easy to make. The hardest part is opening up all the cans! I added chiles in adobo for a smoky kick and I also added corn and green peppers - topped with cheddar and sour cream. Served with corn muffins from a boxed mix. This makes a lot and I get tired of leftovers quickly, so I froze about 4 portions. This will be my go-to chili recipe from now on. My husband eats meat, so he just added ground beef to his - voila! works for both of us!
Everyone who commented on the Worcestershire sauce is correct - has anchovies, but remember - you can buy a vegetarian Worcestershire sauce too! Also, consider using vegetable broth instead of water or do some combination.