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.
- 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)
- Saute the garlic and onion in olive oil until they’re soft.
- Spoon the garlic and onions into the slow cooker.
- Add the remaining ingredients and mix lightly in the slow cooker.
- 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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