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Vegetarian Chili Recipe

Vegetarian Chili

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

Showing 31-40 of 83

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  • on January 04, 2010

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    On a day that you only have time to dump some ingredients into a slow cooker to ensure you have dinner, this meal is a strong staple. I haven't added corn to it (though I did omit the lima beans, but that's a great idea. I added more spices on all counts and added a whole minced jalape?o. It's a little soupier than I prefer my chili to be, but it has a great deal of body to it. It freezes very well.

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  • on December 18, 2009

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    I loved this chili! It's so easy and it's healthy! I made a few substitutions though. I left out the couscous, lima beans, and some of the herbs, and I added extra hot sauce, chili powder, and some spicy creole seasoning. It wasn't too spicy at all, and tasted wonderful. It was kinda soupy (probably because I didn't have couscous, so I added 1/2 cup brown rice and it turned out great. Also, I let it cook for longer and let the flavors really meld all together. I had it with a side of tortilla chips. This will definitely be a staple in my house.

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  • on December 02, 2009

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    I read other reviews and followed suit: no lima beans, corn instead when i added the couscous, and I added a cup of couscous.

    Also added more garlic than it said, and if you want a nice kick that's a little different than jalapenos, i added Thai "Garlic Chili Pepper Sauce". Yum.

    Oh, also only used 2 cups of vegetable stock and 2 cups water. Didn't use salt or pepper!

    The bowl of chili and some bread was enough for dinner. Which was good, b/c I didn't have a side dish...

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  • on November 10, 2009

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    This is not vegetarian if one uses chicken broth. That is very , very wrong.

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  • on November 09, 2009

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    This will be the third fall and winter I make this chili. It's so delicious and always a big hit. I do usually add a little more seasoning and a tad more cous cous, but in general it's a great vegetarian chili (as long as you use the vegetable broth. It's always nice to have a vegetarian meal that is actually hearty and filling like this one. For those complaining about the chicken broth....read the recipe and see that it calls for either, so it is up to the individual cook. I would definitely suggest this recipe...and it makes the house smell so great while it's cooking for hours :

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  • on October 29, 2009

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    This was very good. I cooked it about 4 hrs. on high and served it with shredded cheese with a dollop of sour cream on top and some fresh sourdough bread I had made the day before. This is a keeper. Perfect for a cold fall evening and so easy to put together!

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  • on October 26, 2009

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    did not like the chili

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  • on October 19, 2009

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    Really good chili, I am cutting down on my cholesterol and I dont miss the meat! I did the same as another reviewer and added bell peppers and jalapeno's.

    To respond to the offended reviewer, S from GA.......about the chicken broth.....this recipe clearly states veggie *OR* chicken broth so that it would not offend. Several Vegan recipes from online, to a few books that I own arent all animal free, not difficult to substitute though.

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  • on October 19, 2009

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    How can you label it "Vegetarian Chili" if you have chicken broth??? As a vegetarian, I am offended.

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  • on October 09, 2009

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    I absolutely love this dish! This was my first time making it, and I will definitely be making it again. I omitted the lima beans and used corn instead and gave it an extra dash of cumin. I also chopped up a little more jalapeno to give it extra kick and doubled the amount of couscous. I cooked it on low for 8 hours, but it was still a little runny - more like soup. It was still delicious, but after letting it sit overnight it thickened up to a more chili-like consistency. You also definitely need to season it with salt before serving. Overall I thought the dish was great. Even my carnivorous husband enjoyed it and didn't miss the meat!

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