Agree, halve the amount of stock it will be perfect.

Yum!!! Very good 

Another delicious recipe! I used a yellow bell better one n place of a poblano and added a can of green chilies. Packed with vegetables and beans it became a “meaty” chili. Thanks again for all your great recipes

Delicious! My only suggestion to others would be to reduce the stock and make it thicker. Mine was more like a chili flavored vegetable soup based on consistency. 

Hi, Chungah! This was GREAT. As with all of your recipes, it worked exactly as written. Spicy, hearty, and Damn Delicious. Thank you. There are now four containers in my freezer to cheer me on a blustery winter’s day.

This was very flavorful! I made a few adjustments by adding seasoned salt instead of regular, one packet of Sazon for vegetables, onion powder & garlic powder during step 2 of the recipe. Then added the sweet potato at step 3 because I cut the pieces a little bigger. Next time I might add some carrots. 🙂

In reply to CJ.

Yes, this is a vegan chili. If topping with cheese or sour cream just be sure to use vegan substitutes.

This recipe is really good, however I think it’s the sweet potato that really makes it, so next time I will use a large one instead of small. Also, at the end I cooked it about 40 minutes longer so it could cook down and thicken. It was delicious!