Spicy-Sweet & Hearty Veggie Chili by Melissa Michalek 2024
There was a need for a meatless chili for our church Lent Soup Supper event. Here's my made it up that day recipe! These are approximates on the spices, as I just shake it in. You'll see quickly what ingredients make it extra tasty sweet, adjust to your liking. You CAN add ground beef to this recipe if you want a meat chili, as pictured, but you'll have to adjust vegetable amounts to have it fit. I would reduce in half the yams, tomatoes, corn and zucchini then add about 3lb cooked ground beef.
Fills an 8qt Slow-cooker (reduce corn and zucchini if 6qt)
1 (40oz) can Yams, drained and chopped
2 (15oz ea) cans Diced Tomatoes
2 (15oz ea) cans Roasted Corn, drained
1 (15oz) can Rotel Tomato w chilies
1 (15oz) can Pumpkin Puree
1 (15oz) can Kidney Beans, drained
1 (15oz) can Spinach, drained
2 (6-8in) Zucchini, diced
1 lg (3in+) Onion, diced
1/2 C Brown Sugar, or substitute
4 Tbsp Minced Garlic
4 Tbsp Chili Powder
2 Tbsp Molasses
1 Tbsp Worcestershire
1 Tbsp Cilantro, opt
3 tsp Cumin
3 tsp Oregano
2 tsp Salt, to taste
1 tsp Pepper
1-2 C vegetable broth, if needed to top off
Sweet BBQ Style Sauce Add-in Option
1 (24oz) can Manwich (Original Sloppy Joe) Sauce, or similar
Stir together. Cook on low for 6-8hrs.
Comments