Vegetarian Chili

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this chili came out very yummy although i had to make it with a whole lot less heat than it called for, but still yummy

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Amazing! Best Chili I've ever made... I didn't miss the meat one bit! Will make over and over again!

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Tried this tonight, added a little more black beans and cayenne pepper... The bayou blast seasoning was amazing and I bagged it up for future use because it could be used to make some really good dishes.

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I made this chili for New Year's Eve. My family and I loved it, as did our guests that only make traditional Texas Chili with no beans. They made cornbread and it was excellent with it. The seasoning was great. I added the seeds from two of three serrano peppers and used a full pot of dried black beans so there was more than 3 cups of beans. We were glad that it made such a large pot because it was even better the next day! Thanks Emeril!

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Eh--it was okay. Didn't knock my socks off...

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Don't change a thing! Perfectly seasoned, and an excellent dish to help my husband realize he can have a delicious meal without the meat - you will not miss it. This is my new favorite chili!!

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This is an amazing dish. Don't take short cuts, use the freshest organic vegetables you can find. It is worth the prep time.

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Everyone loves this recipe. I do cut the seeds out of the serrano peppers because my family is a little sensitive to the heat, but everyone, from my young niece and nephew, to my 67 year old vegetarian aunt, love this chili!

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Just made this during big winter storm and it was amazing! Both of my kids and husband loved it. They usually prefer meat chili's but husband needs to watch his cholesterol so chose this new recipe to make tonight. Made exactly as recipe stated with recommended garnishes. Loved essence of emeril! This is a delicious keeper!

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This was my first attempt at making chili from scratch, and it turned out really well. I don't much like spicy food and was a bit apprehensive about the serrano peppers, but it was the perfect amount of heat. I doubled the recipe and used 3 peppers, and used a 6 oz can of tomato paste in place of the sauce. I also used canned corn instead of fresh, but might try the frozen in the future as another reviewer suggested. I'm going to let the flavors "meld" a bit and then serve it to my boyfriend tomorrow. He's a "cheater" when he makes chili [buys canned and adds steak], and I'm pretty sure this will win out over his concoction.