Friday, February 5, 2010


Of all the vegetarian chili recipes I have made, this one is definitely the best.  You can even add meat if you wish.  It's even better the next day!  The recipe calls for a slow cooker, but I don't have one, so a regular dutch oven worked perfectly!

  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced 
  • 1 medium red or sweet onion, diced
  • 1 large yellow capsicum, seeded, cored, diced
  • 1 medium green or red capsicum, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut quash, diced
  • 1 medium sweet potato, diced
  • 2 cups chicken stock
  • 1 28-oz. (800 g) can fire roasted tomatoes 
  • 1 15-oz. (425 g) can red, black or white beans, rinsed, drained
  • 1/2 teaspoon ground cumin, or to taste
  • 1/2 teaspoon chili powder, or to taste
  • Sea salt and fresh ground black pepper, to taste
  • Freshly chopped parsley
  • A dab of sour cream or Greek yogurt, if desired
  • a bit of shredded cheddar cheese, if desired
What you do:
  1. Pour the olive oil into a slow cooker or Crock Pot. Add the garlic and onion and stir to coat. 
  2. Add in the remaining ingredients. Break apart the tomatoes a bit. Cook on low or high according to the manufacturer’s instruction for your particular make and model.
  3. Before serving, taste for seasoning adjustments- add a bit of raw organic agave nectar to tone down the heat. Add lime juice to brighten the flavors.
  4. Omnivores add your favorite cooked organic sausage, browned grass fed organic ground beef, or cooked free-range organic turkey or chicken pieces, if you like.
  5.  Garnish with shredded cheddar cheese and a dollop of sour cream
  6. Serve with either: cornbread, pieces of wholemeal toast, or over top of a baked potato.
Serves 4.


  1. oops, I accidentally deleted what I just posted. Anyway, I said NO, I got the pic from the website that is at the bottom of the post. I do not have that high quality of camera!