"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stratford's Sweet Vegetarian Chili Recipe

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This recipe for Stratford's Sweet Vegetarian Chili, by , is from Dinner's Ready Enjoying Life One Meal at a Time!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Walsh

Category:
Category:

Ingredients:  
Ingredients:  
1 can (19 oz/540 mL) chickpeas, drained and rinsed OR 2 cups soaked, cooked and drained chickpeas
1 can (19 oz/540 mL) red kidney beans, drained and rinsed OR 2 cups soaked, cooked and drained beans
1 can (28 oz/796 mL) tomatoes with herbs and spices, chopped
1 can (10 oz/284 mL) corn kernals, drained
2 carrots, peeled and diced
2 large cloves garlic, minced
1 red onion, finely chopped
1 cup ketchup
1/4 cup liquid honey
3 tbsp chili powder
1/2 tsp cayenne powder
1 EACH green, yellow and red bell pepper, diced
Sour cream
Cheddar cheese, grated

Directions:
Directions:
In a slow cooker, combine chickpeas, kidney beans, tomatoes, corn, carrots, garlic and red onion. In a bowl, combine ketchup, honey, chili powder and cayenne; mix well and pour into slow cooker. Stir mixture to combine.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until hot and bubbling. Add peppers and cook on HIGH for an additional 20 to 25 minutes. Serve in bowls with a dollop of sour cream and grated Cheddar cheese.

 

 

 

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