Mixed vegetables, kidney beans, onion, celery and capsicum are simmered in a slow cooker to create this hearty dish. Great with rice and nachos and in tacos and burritos.
I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow the recipe exactly, except I only cooked it 2 hours before adding the flour/water mixture instead of 3. I think it is a great "base" for a chili recipe. I never have luck with my crockpot and all I had to do was add chipotle, liquid smoke, cayenne pepper, cumin, paprika and brown sugar. If you are adding brown sugar I would cut back on the molasses, it was too syrupy. Also, I would like to add a lot more beans to this...I would definitely use this as a start to developing my own personalized veggie chili recipe. - 20 Jun 2002 (Review from Allrecipes US | Canada)
If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consume these items. Having said that--I likedthis recipe quite a bit. It had a nice chili flavor, and the molasses added something different. I added an extra boullion cube, as well. - 14 Dec 2002 (Review from Allrecipes US | Canada)
This chili was fantastic. My meat-loving husband even had a bowl. I will say, though, that unlike most chili, this one is better fresh than left over. I can't wait to make it again. - 04 Mar 2003 (Review from Allrecipes US | Canada)