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:
- Pour the olive oil into a slow cooker or Crock Pot. Add the garlic and onion and stir to coat.
- 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.
- 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.
- 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.
- Garnish with shredded cheddar cheese and a dollop of sour cream
- Serve with either: cornbread, pieces of wholemeal toast, or over top of a baked potato.