Stratford’s Sweet Chili

My childhood friend Joy Stratford has been a vegetarian for over 40 years. She is one of the most creative cooks I know and this is one of her favourite recipes she created from ingredients in her kitchen.


  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed OR 2 cups soaked, cooked and drained chickpeas
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed OR 2 cups soaked, cooked and drained beans
  • 1 can (28 oz/796 mL) tomatoes with herbs and spices, chopped
  • 1 can (10 oz/284 mL) corn kernals, drained
  • 2 carrots, peeled and diced
  • 2 large cloves garlic, minced
  • 1 red onion, finely chopped
  • 1 cup ketchup
  • 1/4 cup liquid honey
  • 3 tbsp chili powder
  • 1/2 tsp cayenne powder
  • 1 EACH green, yellow and red bell pepper, diced
  • Sour cream
  • Cheddar cheese, grated


  1. In a slow cooker, combine chickpeas, kidney beans, tomatoes, corn, carrots, garlic and red onion.  In a bowl, combine ketchup, honey, chili powder and cayenne;  mix well and pour into slow cooker.  Stir mixture to combine.
  2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until hot and bubbling.  Add peppers and cook on HIGH for an additional 20 to 25 minutes.  Serve in bowls with a dollop of sour cream and grated Cheddar cheese.


Makes 6 to 8 servings

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