Vegetarian Chili

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I made this last night for 8 people (I added a quarter the volume. It was terrific. I had 2 vegetarians and 2 incredibly picky eaters and was worried I wouldn't be able to please everyone - but this did it. The first to say they loved it was the pickiest one there. (And she had said she hated everything with cumin - ha!

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Absolutely delicious! I was embarking on a fast to abstain from meat so I thought I would try making this vegetarian chili. It was a wonderful choice! It was a little more preparation and ingredients than I'm used to but it was well worth it because it was yummy, hearty and made plenty! It made so much that I shared with family and co-workers; the recipe got rave reviews from everyone. I will definitely make this again.

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Lovely.

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SO good! I used canned corn-Mexicorn and also doubled the amount of chili spice. When I cleaned the serrano peppers I made sure there were no seeds to cut the burn factor down.
I also doubled the zucchini. This is such a good chili that my company asked for some to go.
** I made cornbread to go with it and put one small can of chopped green chilis in the batter, perfect side.

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My girlfriend and I have been making this for a few years now. It's light enough to be delicious when it's hot outside and hearty enough to be wonderful when it's cold. We are both mycophobes so we omit the mushrooms. Occasionally we will dump the cooked veggies onto a cookie sheet and broil them for a little bit of extra char. Leftovers make some of the best quesadillas we have ever made.

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Really, really good. I would make this for non-vegetarians as well, even my husband, who is picky about his food, loved this and requested it again. I was not much into portobellos, but I am changing my mind. I used fresh corn and it definitely adds to the tastiness. Will make this again and again!

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Love this recipe. My DH wants this 1-2x week and my kids liked it a lot too. I did make some changes, I used frozen corn, I did not have have tomato sauce so I used a can of tomato paste and added more vegetable stock.

Its a bit hot for kids. They ate it with lots of sour cream.
This will be a regular at our home this winter.

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Simply fantastic - as a non-vegetarian cooking for a vegetarian husband I can say we both loved this dish. I'd take this over regular chili any day. It is so flavorful with a really nice, spicy kick. Instead of serving over rice we scooped it into crunchy taco shells and topped with sour cream and avocado, very tasty.

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This is a great recipe, very tasty, loaded with plenty of vegetables and very spicey. It cleaned out my sinuses!

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Well, I recently converted from meat eater to pretty much a veggie-saurus - Watched "Forks over Knives". So as a large-sized-smoker-owner chef, I am questing for vegitarian based dishes which don't taste like I am missing something. THIS dish tops the list! Chilli flavoured, lots of interesting chunks of a wide variety of vegetables that adding meat almost sounds like it would be lost. I tweaked it some. Added more salt than called for, couple dashes of Chalula sauce, definitely made the Emeril dust.. that is a MUST! to dust on top, added 2 kinds of beans - Black and Red kidney, added a summer squash, added a scallion, added 2 jalepenos without seed.. all things I had in the fridge.. doesnt matter.. this recipe kicks a$$... well done Emeril.. oh.. one more thing.. I made a roux with 4 table spoons of butter and 3 table spoons of flour to a light peanut butter color before adding anyt vegetables..