Another Vegetarian Chili

From: HollyGolightly

On Jan 24, 2009

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.

From: Starrynews

On Jan 12, 2009

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!

From: Chef #373404

On Dec 21, 2008

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!

From: Ms*Bindy

On Nov 25, 2005

Great recipe...The fiber content is amazing!! I don't know what "pink beans" are, so I used light kidney beans. Also, since I don't like 'chunky' tomatoes, I used a can of crushed tomatoes...this made the chili a little to thick, and I had to add some water. It probably would have been wiser to use tomatoes as called for in the recipe.