A meatless Monday success! Delicious and nobody thought it tasted "meatless". Will make again.
I made this for a vegetarian friend and had no intention of actually eating it but thought I needed to try it before I served it to someone else. I mean, what if it was awful?! So I reluctantly placed a spoonful in my mouth and boy am I glad I did! YUM! I totally loved this and can't wait to make it again...this time for myself :)
I am a vegetarian, 7 years now, and the most difficult to please eaters of all times. In addition to that, my 12 year old daughter didn't fall far from the tree. She eats meat, but it is not a necessity with each meal. And then my hubby...a medium-rare steak guy, hold the veggies. I found this recipe & was very skeptical because it sounded bland (no salt in recipe, lol). I wasn't a chili fan as a meat eater, so didn't have high expectations with this. To my surprise, my family & I devoured every bit. I was disappointed, because I wanted them to stop eating so that I could eat the left-overs for lunch tomorrow! But they wouldn't stop with the "mmm, this is really good, mmm," so I could only smile. I didn't followed the recipe precisely, substituted diced tomatoes for original Rotel, and used canned lentils & white northern beans in lieu of black beans & chick peas. Served over basmati brown rice with Jiffy, yum yum. Will definitely be making this on a weekly basis. Really simple & I can only imagine how well the flavors come together overnight for left-overs =)
Good solid chili!
This is so delicious and healthy it's almost too good to be true! I added 1.5 jalapenos chopped, oregano, and some smoked paprika for a little smokey flavor. I've also eaten it over baked sweet potato and it's fantastic!
Great mild chili recipe for quick and easy cooking (which I needed to do today). I had to substitute the green pepper for yellow pepper because that was all I had on hand, and same with vegetable/chicken stock. Tasted great! Served with Jiffy corn muffins and baked potatoes.
This recipe was GREAT! I'm a hard person to convince that meatless is the way to go sometimes, but I withheld the urge to add some to this recipe and it paid off. I of course added a few of my own seasonings, which included a little more chili powder, a dash of season salt and some onion powder. I also threw in a Knorr vegi stock at the end because I felt it needed something. It turned out excellent. A new favorite in my house! We varnished with a little reduced fat shredded cheese, sour cream, some southwestern salad crisps, light sour cream and some chopped avocodo. This of course is optional but it turned out to be a great new addition. This may even replace my regular chili recipe
Awesome recipe. My spouse called it "world class" and said he didn't even notice there was no meat in it!
Wowzers! Looooved this chili recipe. I changed a couple of things, only because of what I had on hand...but the result was fantastic. In fact, since going vegetarian, it's the most delicious and easiest recipe I've made. I added leeks to the red onions I had. I threw in a couple of stalks of celery. Instead of H2O and tomato paste, I used a can of tomato sauce. I used pinto beans instead of garbanzo. And I used Rotel tomatoes for the diced tomatoes, which added just the right amount of heat. I let my pot of chili simmer for about three hours. Yummy! I will be making this, like, every week!
This recipe was great. Even my picky kids enjoyed this.
Very flavorful. I give it 5 stars for heartiness, flavor, and ease. Granted, it would be better with meat, but it's still great. Followed the recipe as is.
This is a great vegetarian recipe. I never can decide between making this one or the chunky vegetarian chili (also from this site). They are both delicious and super easy to make.
Very tasty. Toasting whole Cumin seeds & grinding w/mortar & pestle added an unbelievable aroma to this dish. Thawed, chopped & added turkey breast, left over from Christmas dinner, which toned down the chili powder's punch. Cornmeal is the perfect thickener, patience pays!
Pretty good, had all the flavor of regular chili. I added a carrot in with the onion and substituted orange bell for green bell pepper. I added an extra T of cornmeal at the end because I didn't think it was thick enough, but I should've just waited. I also added a little cayenne pepper because we like our chili a little spicy. Served it with cheddar-cornbread muffins and sour cream.
This chili is so good! Probably not great for those traditional meaty chili lovers, though. Very flavorful but not too spicy. I added chopped carrots and celery, which really adds to the texture. Makes a super filling lunch, esp. for those of us trying to count calories. Goes great with CL's Sour Cream, Cheddar and Green Onion biscuits. I'll be making this again and again all winter long.
Great vegetarian chili recipe! Super fast and easy to make. I wouldn't necessarily use this recipe for entertaining, but would make it for any other occasion.
I love this recipe and have been using it for a couple of years now. Sometimes I like to put carrots in with the onion and green pepper, or add a dash of vinegar to the broth. Make sure you let the flavors sit and mingle, and allow the chili to thicken an hour or so before you eat it - it's so much better. If you like it thicker, just add a few saltines before you chow down. Mmmmm : D
This came out more like bean soup than chili. We will not be making this again. Very disappointed.
I'm not a vegetarian but I didn't miss the meat in this recipe. It was very satisfying! Also, easy and tasty.
Absolutely delicious low fat, vegetarian chili. I thought it was going to be soupy, but after I added the cornmeal and let it stand for about 10 minutes, it thickened up nicely. Would recommend to vegetarians AND meat eaters. Great recipe!
I wanted a lower fat chili recipe, so I tried this one. While I was making it, I was disappointed because it seemed so soupy, unlike a nice, thick chili. BUT, everything came together in the end when I added the cornmeal!! I was so pleased with how this turned out. Very satisfying with the sour cream (and I also added 2 T. of reduced-fat shredded cheddar cheese). Yum! I did as suggested and had it with a corn muffin. Also, I thought a 1-cup serving was very sufficient! I will definitely make this one again. I also like the fact that it didn't have to cook all day! Although I'm sure it'll taste even better tomorrow for lunch. Very good!!!
Very good and super-easy to make. Even my husband, who usually complains about anything meatless, thought it was really good.
This was very good and easy - I'm not a huge bean fan and even liked it a lot. I used diced tomatoes with jalapenos to add a little spice and it worked well.
I made this chili for a chili cook-off that my running club had. Of the 12 chili's entered, I won first place! And mine was the only meatless dish. This is a wonderful recipe.