Green Tomato Chili Recipe

chili

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.

For More Information on Chili Pepper

Chili-Folio-3D-Cover-noshadow-432For more information on Chili Pepper, purchase a copy of The Practical Herbalist’s Herbal Folio: Chili Pepper: Naturally Hot Herbal Medicine. This Herbal Folio contains expanded information, including:

  • Gardening and Gathering
  • Animal Husbandry
  • Household Formulas
  • History, Folklore, Myth, and Magic
  • Cautions
  • Recipes
  • Quick Facts
  • References

Proceeds from sales of The Practical Herbalist’s Herbal Folio series go toward supporting The Practical Herbalist website. Support this terrific reference site by buying your copy of Chili Pepper: Naturally Hot Herbal Medicine today.

You may also be interested in:

Browse Herbalism Topics

The Herbal Nerd Society

Gain access to even more with an additional 250 articles, recipes, and more in ad-free viewing.

Become a Member
Advertisement
Capsules