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Sweet Vegetarian Chili   
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INGREDIENTS:
     
  • 1 can (540mL) chickpeas, drained and rinsed (or 2 cups soaked, cooked, and drained chickpeas)
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  • 1 can (540mL) red kidney beans or black beans, drained and rinsed (or 2 cups soaked, cooked, and drained beans)
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  • 1 can (796mL) tomatoes with herbs and spices, chopped
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  • 1 can (284mL) corn kernels, drained (or 1 cup of frozen corn kernels)
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  • 2 carrots, peeled and diced
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  • 2 large garlic cloves, minced
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  • 1 red onion, finely chopped
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  • 1 cup ketchup
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  • 1/4 cup liquid honey
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  • 3 Tbsp chili powder
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  • 1/2 tsp cayenne pepper
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  • 1 green pepper, diced
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  • 1 red pepper, diced
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  • 1 yellow pepper, diced
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  • sour cream and/or grated cheddar cheese for topping

DIRECTIONS:

     
  • Combine chickpeas, kidney beans, tomatoes, corn, carrots, garlic, and red onion in slow cooker.
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  • Combine ketchup, honey, chili powder, and cayenne in a bowl; mix well.
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  • Pour ketchup mixture into slow cooker over bean mixture, and stir to combine.
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  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until hot and bubbling.
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  • Add green, red, and yellow peppers.
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  • Cook on HIGH for an additional 30 minutes.
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  • Serve with a dollop of sour cream and/or grated cheese if desired.

Estimated preparation time: 15-30 minutes

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