Oh yum! I made this on one of my "clean the fridge out" days. I had a green pepper I was saving for another meal so I added a chopped broccoli crown and purple onion instead. I also added some chopped fresh tomatoes that were starting to get a bit sad-looking in my fridge. I swapped a can of veggie chili (premade) for the baked beans. It already had some vegan protein in it and added great texture. I also added lots of freshly ground black pepper. Not a spicy...more like a very hearty veggie soup. I have mine cooking a bit longer on low heat. Awesome!

It was a hit with the guys even without the meat! The next day, I mixed the leftovers with Salsa and served it with tortilla chips.

Thoroughly enjoyed this chili. Wonderful side dish with grilled spicy salmon that I had (not from this website...maybe I will submit it!)

Very good recipe. I used undrained black beans instead of black bean soup and left out the celery and added much more garlic. It had a nice mild spiciness but lots of flavor.

I like it with black beans instead of black bean soup, tomato sauce instead of diced tomatoes, and 2 Tbsp of chili powder. It took 3-4 hours for the veggies to get tender - now I leave it cooking all day. Awesome, filling recipe!

Can't get much easier than this! It was easy and my husband and mother in law very much enjoyed it! She even ate it for leftovers the next day and she hates leftovers! I did find that the seasoning could be increased but with some extra spicy chili powder it had a great heat level, so just depends on your blend. Did you cannelini beans instead of kidney beans. Personal preference.

This was good. Almost all my kids liked it. We do not like spicy things, so this was just right.

Wonderful and so easy! Used white beans instead of BBQ beans and 2 cans of rotel instead of the tomato puree and tomato paste. This will be made again here!

Was excited to try this recipe, but was not happy with the results. The baked beans made the chili too sweet. If I try it again I will add a can of northern beans instead of the baked beans.

This was a big hit! I did use cannellini beans instead of the baked beans and added some vegetable broth. It was great and the leftovers were even better.

I MADE THIS RECIPE YESTERDAY AND MADE A LOT OF CHANGES USING THE HINTS FROM ALL OF THE REVIEWS. HOWEVER, AFTER 2 HRS. ON HIGH I TASTED AND FOUND THE CHILI TOO STRONG AND THE ONION HARDLY COOKED. I THEN FOLLOWED THE HINT OF PUTTING THE COOKER ON LOW AND COOKED FOR ANOTHER 4 HRS.. WOW!!! IT BECAME PERFECTLY BLENDED. THE BEST.

This recipe was great! I made a few changes... Used black beans instead of the black bean soup, added 1 jalapeno (will add 2 next time plus some cayenne to bring up the heat a bit!), added a touch more chili pepper, added 1C veggie broth (used organic paste concentrate + water), added a red pepper and carrot, and used pinto beans instead of kidney. I wasn't sure about the herbs listed, but it turned out wonderful. I took 1/2 to a party and got lots of compliments! It is a touch sweet, but the baked beans are only a small portion of the recipe, so much less sweet than baked beans themselves. A nice change from my usual spicy chili. I did make these changes to suit my taste, but this really still kept the essence of the recipe and I loved it. Served with sour cream, shredded sharp cheddar, and cilantro. Beautiful! Has gone in the recipe box!

I added 2 bunches of cilantro. I've found that it's even better after cooling in the fridge overnight and then reheating.

This was great. I sauteed the onion, garlic, pepper & celery before adding it to the rest of the ingredients in the slow cooker. It turned out really delicious, and so easy.

Thanks for submitting this recipe. It turned out really good. The baked beans add a sweet flavor that goes well with the hotness of chili. I added a small can of green chilies and some hot pepper flakes which gave it some extra zip.

I personally didn't care for this but my husband raved about it. I put it in the slow cooker and pretty much followed the directions - I only added dill - it was a bit soupy for my taste. But I like my mouth on fire in a bowl where the spoon sticks up on it's own.

This is now a standard recipe we keep around for when vegetarian guests are coming over. It's always a hit. It's not just good chili, but it's pretty, too!