Altered ingredient amounts. Great recipe--My husband, a total meat and bread type, is soooo surprised with this dish! Served to kids with rice and cheese and sour cream. I did add more chilli powder and less cumin. I also left out the red capsicum (didn't want it too sweet) and celery (didn't have). TIP--those who found it too soupy can add in several scoops of spicy refried beans (vegetarian) to help thicken it up--heat it for about 5 minutes after you add it and just before serving it to gauge how much you want. Also, you can deglaze the pan with a few ounces of beer, wine, veg. or chicken stock before adding the tomatoes, etc. Great and flexible recipe--even for the cooking impaired. Thanks!  -  29 Sep 2008

I didn't use a green capsicum or basil and added a drained tin of four bean mix and of lentils. I also used about 200g of mushrooms. Overall I really liked this Chilli, it made loads and tasted great! Would definitely recommend.  -  21 Jan 2017

Used different ingredients. I love this chilli and make it all fall/winter. I usually up the garlic to 5 or 6 cloves, leave out the celery and mushrooms, and throw a can of chickpeas and black beans in there as well. Delicious!  -  29 Sep 2008