Most gardeners have leftover green tomatoes and zucchini at the end of the season. Here is a great vegetarian recipe to cook them up into. The slow cooker brings out the sweetness hidden in green tomatoes. Makes 6 medium sized servings.

Ingredients

  • 1 cup chopped onion
  • 2 tblsp chopped garlic
  • 1 tblsp olive oil
  • 1 cup corn
  • 1 cup chopped green pepper
  • 1 cup chopped red tomatoes
  • 1 cup chopped green tomatoes
  • 1 cup grated zucchini
  • 1 tblsp oregano
  • 1/2 tsp sage
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tblsp apple cider vinegar
  • 1 tblsp honey
  • 4 cups presoaked beans or 30 oz canned beans (black beans, chili beans, kidney beans or any combination will do)

Procedure

  1. Saute the garlic and onion in olive oil until they’re soft.
  2. Spoon the garlic and onions into the slow cooker.
  3. Add the remaining ingredients and mix lightly in the slow cooker.
  4. Cook for eight hours on low heat or six hours on high heat.

Storage and Use

Left-over or remaining chili must be refrigerated. You can freeze this chili for up to six months.

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For More Information on Chili Pepper

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