Winter chili !

Vegetarian Chili

By Dawn Thalheimer

Over the Christmas holidays I learned that the coveted gift of my UK friends was a crock pot. Really! Apparently this staple household item is just catching on overseas and I’m wondering what took them so long. My crock pot is like a magic little machine – I dump a bunch of stuff in at breakfast time and voila! by dinner time I am enjoying a delicious meal that I don’t even remember making. With the temperatures still hovering around the zero mark, I am looking forward to preparing a variety of soups and stews, including this awesome vegetarian chili inspired by the Podleski sisters.


1 onion

2 cloves garlic

2 bell peppers

1 medium sweet potato

28 oz can diced tomatoes

14 oz can tomato sauce

19 oz can black beans

19 oz can chick peas

2 cups low sodium vegetable stock

2 cups chopped kale

3 tbsp cilantro

4 tsp chili powder

2 tsp cumin

1 tsp oregano

dash of cayenne pepper

½ tsp salt

½ tsp pepper 



  • Chop up the onion and bell peppers. Mince the garlic and cilantro and cube the sweet potato.
  • Add all ingredients to your crock pot and walk away! Cooking time will take from 8-10 hours depending on your crock pot.
  • Adjust seasonings to taste and top with avocado if you like.

 Makes 4 servings. Per serving:  Calories: 378, Protein: 18.9g, Carbs: 74.8g, Sugar: 18g, Fat 1.9g

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