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This was a recipe that was recently printed in our local newspaper.  I made some changes to the original – and we were delighted with the results.  Slow cooking with a crock pot has always been a little bit of a hit and miss result with me in terms of flavor.  Usually I have found that most recipes turn out some what bland….so I used this recipe as a guideline and added more ingredients.  (in most of my recipes I will always to endeavor to use organic ingredients)  We served this chili over rice to give it more heartiness.

Note:  For a spicy chili (I am a whimp when it comes to heat) add in a diced jalapeno pepper

Homemade organic vegetable stock:

1 large shallot, skin on, quartered

1 celery stalk with lots of leaves, roughly chopped

3 crimini mushrooms, roughly chopped

the green ends of 1 leek, rinsed well, roughly chopped

2 roma tomatoes roughly chopped

2 medium carrots, roughly chopped

2 bay leaves, a dash of Herbamare seasoning

2 cups of water

Add everything to a medium sized pot and bring to a boil lid on.  Turn down to a low simmer for 1 hour.  Strain into a 4 cup measuring cup and discard the vegetables.

Vegetarian Chili:

1 cup organic vegetable stock

1  28 oz can organic whole tomatoes, cut into quarters plus liquid

1  14 oz can organic tomato sauce

2  19 oz cans organic black beans – drained and rinsed well under cold water

1 large onion, chopped

1 organic celery stalk, chopped

3 large organic crimini mushrooms, roughly chopped

4 cups organic butternut squash cut into 1 inch sized pieces

4 minced organic garlic cloves

1 cup organic frozen corn

3 1/2 rounded tsp. chili powder

1 1/2 tsp. cumin

2 Tblsp. dehydrated onion

salt and fresh cracked pepper

2 green onions, chopped

chopped fresh cilantro

yogurt, and grated sharp cheddar cheese

Place all the ingredients into the crock pot except the green onions, cilantro, yogurt and cheddar cheese.  Mix well and set to the low setting cooking for 6 hours.

When done, add in the chopped green onions and a good handful of fresh chopped cilantro.  Serve hot with cheddar cheese and a dollop of yogurt over rice.


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