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Great recipe, thank you for posting. I had to take pep-to bismol the second time I had it. I also added green pepper, red hot, and ate it with Fritos on top for some crunch. Colors were great together, and I have never had anything like this before.
This was excellent!!! Tons of veggies, not overly heavy and definitely satisfying. I did add a bit more chili powder, some cumin, and only used kidney beans as that was all I had soaking overnight. Next time I will use the black beans as well. I also had this simmering for a couple hours to get all the flavors moving. This will definitely be my go to chili recipe!! Thanks so much!!
Great recipe! Even the non-veggie family members enjoyed it. I made it exactly as written and it was a well received. Everyone did request that I put the zucchini in earlier next time. It was still too firm after 30 minutes and kind of stood out from the rest of the chili. Thanks for posting.
This was fantastic! Finally a vegetarian chili that we truly love! I omitted the jalapeno pepper and carrot and used kidney beans instead of pink. I also had to add some broth, because I cut down the recipe serving size to 2, so the veggies were getting pretty dried out during the cooking. In addition to the seasonings listed, I added some cayenne pepper (to make up for leaving out the jalapeno) and a dash of my favorite chili seasoning blend. It was great... spicy and flavorful! Served it over spaghetti with some sour cream and shredded 4-cheese blend on top. Thanks for sharing!
I loved this recipe, but I made a bunch of changes to it. I omitted the jalapeno and used a can of green chilies instead. I used kidney beans, since I wasn't sure what pink beans were. I used a can of corn instead of fresh and a can of sliced carrots instead of fresh. I also omitted the zucchini, simply because I forgot it, lol. I threw everything in the crockpot and cooked on low for about 8 hours, and it was perfect. Added a little cheese on top to each serving, and we all loved it. Thanks!
I don't want to give this chili its first mediocre review, but, honestly, my husband and I found it pretty bland, though we're not sure what it's missing. To flavor it more, we put in another 1/2 tsp of cumin, 2 tbl fresh cilantro, mushrooms, and sliced calamata olives. The olives were the biggest help, but nothing seemed to give it the "kick" we were looking for.
This was great chili! I love how healthy it is and it made the house smell SO good! It was very warming on a chilly evening.
This is an AMAZING chili recipe!!! Actually I haven't tried the recipe exactly as written, but the version I came up with based on it I think is amazing! Like most people I used kidney beans and not pink beans. I used a green pepper and a red pepper. After step 1 I added a few tsp of white wine and let cook a bit longer. After step 6 I added about 1/4 of a cup of my favorite BBQ sauce which I think adds a lot to the chili, thikening it up a bit and giving it some extra flavor. After adding the beans, I mashed about half of them to make the overall texture of the chili more thick. I also can't stress enough how much cooking for a long time adds to the recipe, I usually let it cook for like 3 hours if possible. I still add the zucchini after 90 minutes, because I think I like the texture better when it softens more.
I don't think that I've ever heard of pink beans so I used what was in the cabinet. I added eggplant only because I had one, but wouldn't change a thing. Great recipe.