One of the most comforting meals on a cold winter day is a piping hot bowl of chili. I especially love it with a big piece of crusty bread and some homemade guacamole. I don’t eat much meat anymore, so I needed a good vegetarian chili that was also hearty enough to please my family. The below recipe is super easy, and because it’s made in a slow-cooker, you can literally put everything together in the morning and come home from work with dinner already made.
Recipe modified from Stratford’s Sweet Chili (From 300 Slow Cooker Favorites by Donna-Marie Pye)
Serves 6 to 8
Slow cooker size: 5 to 6 quart
- 1 can (19 oz) chickpeas, drained and rinsed, or 2 cups home-cooked chickpeas
- 2 cans (19 oz) red kidney beans or black beans, drained and rinsed, or 2 cups home-cooked beans
- 1 can (28 oz) diced tomatoes with herbs and spices
- 1 can (10 oz) corn kernels, 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 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Sour cream
- Cheddar cheese, shredded
1. In slow cooker stoneware, combine chickpeas, kidney beans, tomatoes, corn, carrots, garlic and red onion.
2. In a bowl, combine ketchup, honey, chili powder and cayenne; mix well and pour into slow cooker. Stir mixture to combine.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until hot and bubbling.
4. With 1 hour left, add green pepper, red pepper and yellow pepper.
5. Serve in bowls with your choice of sour cream, cheese, guacamole or all three.