Sweet and Spicy Vegetarian Chili

From: Jessyka K

On Feb 17, 2008

I'm a definite beginner as far as cooking and I found this easy and DELICIOUS. I loved the avocado, and will definitely make it again.

From: Lynette McDonough

On Jan 24, 2008

This was awesome! I couldn't find barley malt, so I substituted raw sugar. I am a weeny when it comes to spicy stuff, too, so I let my husband add some tobasco to his bowl. He was very pleased with this meal. It can easily be a vegan recipe if you omit the sour cream and cheese. I also ommited the tomatoes, just because I didn't have any. OH... and I added some ground bocca burger. Other than a few small changes, this was a very good recipe! Thanks for sharing We will be making this again many times in the future. I even let my 6 year old help! I don't think she would have wanted to try it if she hadn't had a hand in the cooking! But she was impressed with the flavor, as we all were! This is the best vegetarian chili I have ever tasted!!!

From: flower7

On Mar 15, 2005

This is a very good soup. I left out the barley malt and did use about 1/4 tsp salt. Don't be put off by the long list of ingredients - this is easy and fairly quick to put together - you don't even have to drain any of the cans! I have made similar soups before but I really like the addition of cocoa powder in this one - don't skip it!! Thanks for posting this Roosie!

From: Roxygirl in Colorado

On Jun 27, 2006

This was recommended to me by Toni Gifford in a thread I had posted for "Chili fit for company." I made this per the recipe, except that I used corn syrup for the barley and used pickled jalapenos instead of green chiles. I even used the juice from the bean cans (usually rinse the beans) and I loved the texture of the sauce. I enjoyed every bite of this chili. Thanks Roosie! Roxygirl