Comments on: Vegetarian chili.

By: You Should Make Vegetarian Chili « ReadyMade Editors' Notes

You Should Make Vegetarian Chili « ReadyMade Editors' Notes — Fri, 05 Feb 2010 18:10:12 +0000

[...] pots of veggie chili pictured here are from Anna at Door Sixteen who also claims to make the best veggie chili. I will leave it up to you to get cooking and see [...]

By: Making It Official « Southern Apron

Making It Official « Southern Apron — Sat, 02 Jan 2010 20:34:27 +0000

[...] and desserts, granola bars, Crockpot anything (other than my mother’s, my favorite chili is Door Sixteen’s vegetarian chili, you WILL NOT MISS THE MEAT, [...]

By: Christine

Christine — Fri, 25 Dec 2009 21:07:54 +0000

I’ve made this and it is DELICIOUS!! My mom also raved about it! Thanks!

By: Jes

Jes — Wed, 02 Dec 2009 15:56:35 +0000

This recipe is delicious, thank you! I’ve made it twice now, it’s perfect for a party!

I added a yellow squash and two parsnips :)

By: Vegetarian Chili « Rolo Worthy

Vegetarian Chili « Rolo Worthy — Wed, 25 Nov 2009 02:28:15 +0000

[...] Vegetarian Chili [...]

By: AnEmily

AnEmily — Sat, 03 Oct 2009 23:07:53 +0000

I’ve made this chili before, and it’s become my all-time favorite. I’ve got a pot on the stove now, although I accidentally put in catnip instead of oregano! I’ll let you know how it meow.

By: Thislovelycity

Thislovelycity — Wed, 30 Sep 2009 23:41:37 +0000

I made this last week! It was amazing & my carnivore hubby didn’t even miss the meat! Thanks for sharing!

xo, thislovelycity.

By: a big red pot of awesome « the particular kitchen

a big red pot of awesome « the particular kitchen — Sun, 27 Sep 2009 18:48:34 +0000

[...] this recipe has been printed and saved in my notebook o’ recipes for months now, but i’ve only just cooked it for the first time tonight. i found it on door sixteen ages ago. we made only the teeniest, tiniest alterations. it’s hearty, spicy, and filling. the ingredients serve 6-8 people, so make sure you have a pot big enough. i used a big red le creuset pot which you can see in the background. the photo below is of phil’s portion (most of the photos on this blog are, since he is the photographer!) complete with a couple of slices of soda bread. [...]

By: Karen

Karen — Sun, 13 Sep 2009 20:35:28 +0000

I made this today – the start of football season always seems to call for chili, and I’m trying to eat more veggies, so this seemed like a good day to try it. I should have made a double batch – it is outstanding! Thank you – this earns immediate paper-protector status in my recipe binder – I’ll be making this often!

By: Alicia

Alicia — Sun, 14 Jun 2009 03:07:28 +0000

I just made this tonight! So delicious! Used half the balsamic as recommended. Thanks for the recipe, Anna.

By: celie

celie — Mon, 01 Jun 2009 04:09:08 +0000

hi anna! I’m making your recipe for the second time tonight, it’s amazing, thanks for sharing it!

By: Veggie Chili and Video Games | Behind The Curtain

Veggie Chili and Video Games | Behind The Curtain — Wed, 22 Apr 2009 18:03:54 +0000

[...] tried many different recipes, and none of them have come even CLOSE to this one. I borrow it from Door Sixteen. It’s delicious, [...]

By: Jonesy

Jonesy — Mon, 23 Feb 2009 04:50:43 +0000

Chrissy … I did make this with half the amount of balsamic as I was worried that using a 1/4 cup would overwhelm the taste of the chili. It was delicious … the chili had a depth of flavor that my previous chili did not have.

Anna, thanks for the tip on using balsamic – what a difference!

By: Chrissy

Chrissy — Sun, 22 Feb 2009 09:17:28 +0000

I just made this recipe… thanks so much for sharing it! The only thing I think I will change in the future is putting in about half as much of the balsamic. I tasted the chili before adding balsamic and it was AMAZING and then afterwards I felt like the other flavors were overwhelmed… it became the main thing I notice. I’m hoping it will blend in more by tomorrow, which is when I’ll be serving this for guests. Just thought I’d mention it so if anyone else makes this they can weigh how much they love that taste before going for the full amount. Thank you again… this is really delicious and I hope others give it a shot. It’s fun to make (and pretty easy) and looks beautiful with all the different colors.

By: Case Rienstra

Case Rienstra — Sun, 01 Feb 2009 13:21:01 +0000

Thanks for the great recipe!

This surely will make the difference where we live.

We even got that balsamic vinegar here now and look forward to the twist it’ll give to this pot.

Case Rienstra

By: Jenny

Jenny — Sat, 31 Jan 2009 19:28:06 +0000

Just got all the ingredients this morning so we can make this for Sunday/Superbowl. I’m also going to do the Martha Stewart Everyday Food sloppy joe sliders with corn bread. Woo!

By: Michelle

Michelle — Fri, 30 Jan 2009 17:01:40 +0000

in response to taru, i was just in sam’s (or was it cosco? it was one or the other) the other day and they have the same (maybe slight variation in sizes) pyrex containers for $29.99! they also have these korean made glass containers for the same price. i personally like the tops on the korean ones, but both do the job of storing wonderfully!

oh and definitely going to try and make this chili. =) i have one recipe that has just a little bit of meat, but it seems to be missing some zest.

By: Kristen

Kristen — Fri, 30 Jan 2009 16:16:30 +0000

I’m so excited to find this recipe! I can’t wait to make it! I love chili but I no longer eat red meat so this is great! Thanks!

By: Taru

Taru — Fri, 30 Jan 2009 15:22:18 +0000

oh, forgot the link!
http://www.bedbathandbeyond.com/product.asp?order_num=1&SKU=15950099

By: Taru

Taru — Fri, 30 Jan 2009 15:21:58 +0000

I use these Pyrex glassware containers for storage and they’re awesome. I keep some cutlery at my desk too so I don’t have to use plastic spoons and forks. Makes a homemade meal at work even more sophisticated.