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 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.

Ina Gawne


  1. I used my last butternut squash 3 weeks ago.... This would have been perfect. Bookmarked for next fall. This will be a great lunch - for several days. I always do vegetarian for breakfast and lunch.

    1. Hi Katie - squash is a wonderful addition to a vegetarian chili. We like to do 1 or 2 vegetarian meals a day too...sure helps keep those extra lb.'s off! 🙂

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February 21, 2016