Mom’s Chilly Recpey

mommys chilly

Now that the weather is turning cooler I’ve been thinking about filling the freezer with comfort foods; mac and cheese, dahl, hearty soups, etc. but before I could dig out my slow cooker out my good friend and coworker brought an excellent one to a work potluck. Et voila! I had plans for filling up the freezer the coming weekend but instead of getting a bean-splattered print-out when I asked for the recipe, I was in for a surprise – Chef Connor has provided his version, complete with an illustrated recipe!

The things that I like best about this chili are that it’s easy to make and stores well (I should definitely have made a double – or triple – batch), and also that it responds well to variation. You can add in other vegetables you have lying around, or – if your house has as much tolerance for smoke as mine does – you can throw in a tablespoon of ancho chili powder and call it done.

Here is all you need to know about this recipe (but if you need an easy print-out, see below):


The chef himself:


Cosy Vegetarian Chili recipe (the boring version)

Adapted from guest Chef Connor



  • 1 onion or red onion, diced
  • 1 tbsp chile powder (or more to taste)
  • 1 tsp cayenne
  • 1 tsp cumin
  • 2 tsp unsweetened cocoa powder
  • 1/4 tsp cinnamon
  • 1 tbsp ancho (optional)
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 sweet potato, diced
  • 4 gloves garlic, minced
  • 1 can of diced tomatoes
  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of chick peas

mommys chilly

To serve:

  • cheese (preferably marbled), shredded
  • sour cream
  • green onion, sliced thin
  • tortilla chips



  1. Heat oil until it shimmers, then add the onions, peppers and sweet potato and cook until translucent.
  2. Reduce the heat and add the other ingredients.
  3. Stir well and cook for a while (45 mins – 2 hours), stirring occasionally and seasoning to taste.
  4. Serve with cheese, sour cream, green onions, tortilla chips…as you wish.


Notes from mom:

  • This is not a very spicy recipe so by all means… spice it up if you’re so inclined (see above for optional ancho).
  • The sweet potatoes can take a while to soften so you can either cut them into smaller pieces, precook them, or let the chili cook longer.
  • The cook time can vary depending on the consistency you prefer. Minimum cook time should be 45min on medium low if on the stove.
  • Really you can throw any veggies in there that you need to use up… my last batch also included a little zucchini.
  • Not all sweet potatoes have the same flavor so I like to use a couple small/medium one which allows me to pick different varieties for increased flavor.
  • This recipe will generally feed a family of four for two nights at minimum.




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