1 can (540 ml) chickpeas, drained and rinsed
1 can (540 ml) red kidney beans or black beans, drained and rinsed
1 can (796 ml) diced tomatoes with herbs and spices
1 can corn or 1 c frozen
2 carrots, diced
2-3 cloves of garlic, minced
1 onion, diced
1 c ketchup
3 T chili powder
1/2 tsp cayenne
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
Vegan sour cream
Soy cheddar, grated
In slow cooker, combine chickpeas, kidney beans, tomatoes, corn, carrots, garlic and onion. In a bowl combine ketchup, chili powder and cayenne; mix well and pour into slow cooker. Stir mixture to combine.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until hot and bubbling. Add green, red and yellow peppers and cook on High for an additional half hour. Serve in bowls with a dollop of sour cream and grated soy cheese.
