Sweet Vegetarian Crock Pot Chili-Julie
Second place at a chili cook off!

1 (15oz.) can chickpeas (drained and rinsed) (also known as Garbonzo Beans)

1 (16oz.) can Chili Beans (I prefer Bush's medium)

1 (15oz.) can black beans

1 (28oz.) can Italian diced tomatoes in basil, garlic, and oregano (Italian)

1 (7oz.) can corn kernels (drained)

2 large or 15-20 baby carrots, diced

2 cloves minced garlic

1 red onion, chopped

1 cup ketchup

1/4 cup honey

Chili powder, to taste (start with 1 tablespoon)

Cayenne pepper, to taste (start with 1/4 teaspoon)

In crock pot, combine all ingredients. Stir and fold. Set for 8-10 hours on low or 4-6 hours on high. Serve with sour cream, grated cheddar cheese and Tortilla chips/Saltines/Goldfish, if desired

1.Only the chick peas and corn need to be drained
2. If you don't like crunchy things, saute' your onions and carrots for 3-5 minutes to soften them up before putting them in the crock pot.

1 green + 1 yellow + 1 red bell pepper
If desired, dice a pepper medley and put in crock pot for the last 20-30 minutes. They would get too soggy and bitter if you put them in earlier.