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Spicy Vegetarian Chili Recipe

Spicy Vegetarian Chili

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Recipe courtesy Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

Showing 1-10 of 15

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  • on March 05, 2012

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    I didn't tear the tortillas small enough, they were a weird texture in the chili. I loved the flavor though, used all the spices as listed, and definitely didn't find it too spicy, but we really like spicy food. I totally forgot about the cauliflower, but it was good without it.

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  • on March 01, 2012

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    Very tasty! Used less chili powder and forgot the cauliflower. I also served the chili on top of brown rice and my husband thought it had ground beef in it. Everyone in the house said this recipe is a keeper!!!!

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  • on February 26, 2012

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    Absolutely delicious! I've made this multiple times for my family and we all love it. I never put the cauliflower in and I don't miss it. The second time we made it (and since then I left out the tortilla and put in tofu instead -- even better!

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  • on February 20, 2012

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    Sorry but I must disagree that the meat wasn't missed. Both hubby and I felt the chili was lacking and I am a huge fan of meatless dishes. I'm hoping to save the remainder by adding some ground turkey tomorrow, otherwise I'll be tossing it out. I love spicy, it's a bit too spicy so starting with a bit less chili powder and then seasoning to taste might help. Lot's of time invested but luckily used a food processer and started with crushed tomatoes . Also, the cauliflower was a bit weird but no dealbreaker. The recipe sounds so good, but it was a disappointment to me.

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  • on February 02, 2012

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    A bit labor intensive, but worth it! It was delicious! Very thick, chunky, with a rich, deep flavor. You don't miss the meat at all. Next time I'll cut back on the chili powder. It was definitely spicy! I used canned, chopped tomatoes in their juice to save time. I also used a combination of kidney, great northern and black beans instead of the pinto. This is a keeper!

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  • on January 30, 2012

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    I've made many vegetarian chili's and this by far is one of the best. Looking at reviews, I wanted to add, in this case, I wouldn't recommend fresh herbs. I made it exactly as written and it was delicious. Chocolate and coffee only add a deep flavor and it's not tasted in the dish. It's a chili with a lot of flavor and you don't miss the meat.

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  • on January 30, 2012

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    I thought this Chili was excellent. I've made it several times and it does not last long. I even took enough for my co-workers and they raved about it.

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  • on January 28, 2012

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    I agree with Julz79 - This was just not for me. The bitterness of the coffee was just too overwhelming to enjoy this chili. Very disappointed and sad that the batch was tossed out.

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  • on January 26, 2012

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    Thick, tasty and filling. I prepared enough for 10 hungry college students, and they all came back for 2nds and 3rds (vegetarians AND meat lovers!. To lighten my work, I used canned, chopped tomatoes in their juice and eliminated the tomato paste. I also used a combination of kidney, great northern and black beans instead of the pinto, and corn chips instead of the tortillas (using what was in my pantry. I was really disappointed that I had no leftovers! I'll make a large batch again, just to freeze individual portions.

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  • on January 23, 2012

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    I will stick to my normal chili recipes. I followed this recipe to the T and both me and my friend thought it was just not very good. I had to throw out the whole pot. Alot of work, a lot of chopping which I don't mind if the dish is good. I bought fresh spices too to make sure all was fresh. This recipe sounded so good and yet it turned out to be so disappointing.

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