12 Reviews of Easy Spicy Vegetarian Chili

From: stormylee

On Nov 22, 2005

I love spicy veggie dishes and this had just the right amount of heat for me, but... I feel like there was a dimension of taste missing from the dish, although I can't really put my finger on what it was! Maybe plain old salt? Mind you, I had this as-is and I think the missing dimension might very well be filled with a nice piece of bread!! I might also use less diced tomatoes and more salsa the next time. Apart from these minor gripes, a lovely dish that makes a lot, and is easy to prepare! I used couscous and 1 tbls of canola oil instead of the olive oil. A great weekday dish that will certainly get made again with a bit of tweaking - thanks for sharing!

From: em...

On Nov 3, 2005

This was really GREAT! I shared some with my vegetarian co-worker...she said to give it the highest rating...a bit spicy...I will omit the cayenne pepper next time...I added black beans,diced celery & zucchini... yummy yummy!!! THANX FOR SHARING!!!

From: Chef #275775

On Dec 21, 2005

Not being a fan of mushrooms, I instead added a can of black beans. I also added a package of Morningstar Farms Veggie Crumbles to this chili. YUMMY.

From: East Coast Student

On Sep 28, 2007

From: flower7

On Aug 22, 2006

This was one of the best veggie chilis I've had - thick, perfectly spiced, and easy too! I cut the recipe in half but used all red pepper (no green) and all kidney beans (left out the chickpeas). Used a portobello mushroom and mild salsa instead of medium. Had never tried bulgur before and really liked it in this soup. Served with shredded cheddar-jack cheese on top and crackers on the side. Would also be good with sour cream. This one will definitely be made again! Thanks!

From: Netgirl's Healthy Cookbook

On Oct 10, 2007

This was a tasty medium-heat chili. It can easily stand to use another tablespoon of chili powder if you like spicy chili. I used a 15 oz. can of black beans instead of kidney beans and a 15 oz. can of chickpeas (540 ml equals 19 oz.). I also used the bulgur, which I don't think really added anything to the chili. If I make it again, I'll omit the bulgur and the sugar to see how it compares. Thanks for posting this recipe!

From: Chef #246987

On Sep 24, 2006

Delicious vegetarian chili! I used only 1 can kidney beans, no chickpeas, and added carrots. Chunky consistency, but just right for me. I'll definitely make this again. thanks!

From: DuChick

On Feb 5, 2008

This was really a thick, hearty chili. I had the feeling it would need salt, but didn't add any while cooking. Each of us added our own while eating. It's that first bite that is so important and it lacked something that salt helped. I loved the bulgur and all the veggies, but would sub out the chickpeas next time for black beans. Very healthy and filling. Thanks LUv 2 BaKE! Made and reviewed for 2008 All New Zaar Cookbook Tag.

From: Crustee

On Sep 25, 2009

Excellent Veg. Chili. Did adjust the recipe a bit by adding more cumin and salt. I didn't use the chick peas but all kidney beans and added a bit of water since it did get a bit too thick while cooking. Will def. be making this chili again.

From: Georgiapea

On Jan 2, 2009

I have to agree with most of the other people who reviewed this. It's nice and hearty and pretty tasty...but missing something. I added some red wine vinegar and a good deal of Fool's Salt (frenchtart's recipe - it's a nice salt blend) and some regular salt. It really really helped out. This is a great place to start. Thanks!