Vegetarian Chili

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The hubby made this for supper and it was VERY tasty! Then, the next day, instead of rice, for breakfast I heated up 3/4 cup of this chili on a plate (because it is nice and thick and topped with 2 fried eggs (runny yolks but otherwise cooked through, slices of avocado and a little shredded cheddar-jack cheese. It was a DELICIOUS breakfast! This recipe is very versatile.

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Ahhh-mazing! So good I can hardly believe it! Love, love this recipe! Lots of prep work but pulls together quickly and it's beautiful to boot. Restaurant quality, full of flavor, and great mouth feel (you won't miss the ground meat. Make a double batch to freeze, brown some hamburger with some seasoning to add for those who think they must have meat for their main dish.

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Amazing. I omit the "Essence" (because I haven't purchased it or made it and just add extra spices--cayenne, more salt, a bit more cumin, sri racha etc-I do increase the heat a lot (I have added habaneros, serranos, and even ghost peppers--NOT all at once; I do love very spicy food and that is probably an understatement. Since I don't have the money for that many portobellos, I substitute a large/standard tub of fresh boring mushrooms (although I envy anyone who has had this with the real thing... . I would really reccomend browning the vegetables more..the timing is off according to this recipe; it takes a lot longer..I think carmelization is key. In addition to adding more heat, I add a squeeze of lime and some cilantro while it is still cooking. Then I top it with a spritz of lime, cheese, sour cream and some cilantro.

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really good and "meaty" texture. Weigh your mushrooms, I needed 7-8 to get the right weight in the ingredients. Forgot the bell pepper, and used quinoa instead of rice. Great flavors, rich, LOVE the avocado on top and I prefer cotija cheese.

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Omitted the mushrooms (personal preference, and it was delicious!

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I made this for my church lenten soup Friday. I changed a couple things. BIG hit all was consumed! Will make this again and again.

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This chili is freaking amazing. The "essence" can go on anything. We added meat to it the second time and was still delicious. It does take a while to make but so worth it. It lasted 3 days in our house, time to make double recipe

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I just finished making this. It is wonderful. It is probably too spicy for some in my house hold but very tasty. I added 1 1/2 chopped seeded chiles. I also used the pasta sauce instead of the tomato sauce. I used 1 can black beans and 1 can mixed beans. I made this for tomorrows dinner, and could hardly stop eating it to get it to the fridge. It is going to taste even better tomorrow. When you print out the recipe the recipe for the essence is there as well.

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This chili took a LOT of time to prep but I think the end result was worth it! I did make a few changes: 1. I used 1/2 the oil and used olive instead of canola. 2. I used a few extra serranos and left the seeds in because we like it spicier. 3. I used pinto beans instead of black beans 4. I used a can of Prego Heart Smart pasta sauce because I didn't have plain tomato sauce; I actually think it probably made it even more flavorful! All in all, a wonderful veggie chili recipe- it was just what I was looking for. You won't even miss the meat with all the hearty veggies!

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I've made this recipe several times over the past few years. I love this recipe. The flavors mingle wonderfully. Fantastic flavor. It tastes so good.

As a side note, we had our meat loving friends over for dinner and they were not excited to be having vegetarian chili. The biggest skeptic of all wouldn't stop raving about how delicious it was.