This is one of the best, easiest and tastiest vegetarian chilli recipes I've ever tasted. Whenever I make it, my friends devour it. Best served with tortilla chips, grated cheese, guacamole and soured cream.
Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!! - 24 Oct 2008 (Review from Allrecipes US | Canada)
Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved. - 04 Jul 2008 (Review from Allrecipes US | Canada)
This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly. - 19 Aug 2008 (Review from Allrecipes US | Canada)