Vegetarian Chili

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This was by far the best Vegetarian Chili recipe I've tried!! My Husband was a bit apprehensive about another meatless chili but he loved it too! I only changed a few things from the original recipe. I used Extra Virgin Olive Oil in place of Canola, Green Pepper for the Red, only 1 Serrano (as hubby can't do too spicy, 2 small Zucchini instead of one medium, a can of Sweet Corn (no fresh available , Baby Portobellos (1 pkg. chopped, a 28 oz. can of diced Tomatoes (the Tomatoes are not great this time of year!, one can Black Beans and one can of Lt. Red Kidney Beans, Greek Yogurt for the Sour Cream and I added Reduced Fat Cheddar to the toppings. Also, I made the Bayou Blast and substituted 2 Tablespoons of Italian seasoning ( as it was what I had on hand. Everything turned out fabulous! Hope Emeril doesn't mind my liberties with his recipe!! Thanks Food Network, this one's a keeper.

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First, to call this a prep of 25 minutes is optimistic in the extreme! Having said that, the outcome was delicious. I used all the garnishes (except for the Essence and I just added a dash of smoky paprika to make up for the lack plus some grated cheddar. I also made some corn bread to have along with and even my carnivore husband thought it was an excellent meal! It is filling and tasty. The avocado and sour cream, as well as the brown rice, really add to the flavor and texture. My husband thought that it could be spicier (the garnishes tone the spice down a bit, but I thought that it was perfect. I told him to add more chili powder to his the next time! ;- I made this for just the two of us and have enough for leftovers as well as a large portion that went into the freezer. I definitely recommend this!

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Spicier than I expected. And very...red. I'd use less of the tomato sauce, I think, and more tomatoes. Loved the consistency of the portabellas. I chopped some much more coarsest than others for added texture.

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Instead of portobella-had button mushrooms. No zucchini. And green instead of red peppers. I still found the chili to not have much taste. In the end I had to add a pinch of cinnamon, celery seed, lemon juice, 1 TB of honey teriyaki sauce, and garlic powder. Otherwise the whole thing was just too bland. I think though if made a few hours beforehand or a day, it would be much better.

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This chili is fantastic! I made it sans mushrooms (just substituted more other veggies and it was delicious. Very easy to make - but took me longer than 55 minutes. I am making this again for sure!

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Seriously DELICIOUS! Even after not having any red peppers, serrano peppers, zucchini, cilantro, and mushrooms in the house to add (seems like half the recipe, it was still fantastic. Very nice heat to it, and make sure you add the essence and avocado. Much better than traditional chili and will never make traditional chili again. Enjoy!

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This chili is fabulous!

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This is fantastic. Love, love this recipe! Wouldn't change a thing.

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This is a now staple recipe that I make over and over again. It is wonderful. Everyone I have made it for loves it.

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I made this as a lunch for the day of Christmas so we wouldn't stuff ourselves on appetizers, like usual. Wow. The reviewers were not kidding. This was unbelievably flavorful. My vegan mother in law hesitated in eating it because she thought she saw chunks of sausage, which was actually just the meat of the portobellas. I used mini ones. The only other changes I did was adding kidney along with black beans. I also didn't have chili powder on hand, so concocted my own with garlic powder, onion powder, and smoked paprika. A few of the wows at the table were followed by comments about the smokiness. I also didn't use fresh tomatoes. Instead I used a 28 oz can of diced tomatoes in tomato juice. I usually use this for chili when tomatoes aren't in season. Very good turnout. For extra indulgence, we topped it with avocado, cheddar, and sour cream!