Vegetarian Chili

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I followed the recipe pretty closely. My family and I have a bold palette, so when the finished product was a bit bland, I hit it with another round of spices. No problem, and very tasty. Our preference is to have a bit thicker consistency to our chili. As this is a bit thin in that regard, I used my immersion blender to blend up a bit of the chili, which worked nicely to thicken it up. As for the criticisms of vegetarian vice not vegetarian, I would expect that using a vegetable broth and re-spicing would be a very workable option for a nice dish that Robin has presented. As for the leftover round for this dish, I pan fried a couple of chicken breasts in a bit of olive oil, seasoned similarly to the chili. We chopped it up and threw it in and were quite pleased with the resulting chicken-chili.
A serving suggestion that is a favorite for us is to add a dollop of sour cream to the bowl of chili. This gives a nice smoothing of flavors that is generally very pleasing.

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This chili is absolutely delicious. My husband and I are not vegetarians, so we didn't mind using chicken broth. I cut the recipe in half and it still made what I would call four servings. I used a can of white beans, a can of black beans, and left out the kidney and lima beans. I didn't have a jalapeno, so I substituted a dash of cayenne powder. I didn't have any cilantro and used colby jack cheese instead of Monterrey jack. The couscous also adds a lot. This is a great recipe to use when you don't have meat on hand.

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This recipe is great! I added a bit more couscous than it called for just to thicken it up a bit more, but then again I also only used half the beans. Even my fiance, who loooooves meat and hates beans, thought this was a hit!

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Had to feed almost the entire potful to the dog it was so bad. Please don't waste the money on making this.

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I've been trying out a bunch of Vegetarian Chili recipes for my crock pot and this has been the best so far. Yes, it does say to use chicken broth but just substitute with vege broth. I love spicy chili but my husband doesn't so I deleted the jalapeno from the recipe. The hot sauce was just the right amount of heat, love it!! She has so many great vege crock pot recipes...also tried the Minestrone Soup-excellent!

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I've made this chili twice, and it turned out sort of brothy, like a bean-and-vegetable soup. Regardless, it is delicious! So quick to prepare, smells great in the crock pot, and very fresh-tasting. Very nice with scoop tortilla chips. Also, it's very easy to futz around with the recipe-- I added extra Tapatio, threw in some browned ground turkey, left out the lima beans. It also makes a huge batch and freezes well.

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I loved the texture the couscous gave this. The flavor could have used a bit more ooomph.

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This is a good recipe. I used oregano, not the mexican oregano. Not sure if I would use it again in the recipe. I also cut back on the chicken broth. This really is a veggie chili (bean chili

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Made this last night and both my husband and I loved it. It was a little too soupy for chili, but over brown rice it was great. I did not have jalapeno peppers, so just added extra chili powder. I think this would be very forgiving, whatever you tried with it. Try it--You'll like it!!

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This recipe is fantastic and it makes a ton of food. The couscous really does fool you into thinking you are eating something more than just a bunch of vegetables. I don't eat meat that much, but I have friends who don't think a meal is complete without some kind of meat included. I served them this and didn't hear a single word about it being meatless. Bravo!