Watch winemakers Carol Shelton and Joel Peterson talk about many great vegetarian options to pair with Zinfandel.

Submitted by Carol Shelton Wines

Description

Brown in a large sauté pan

• 1 yellow onion diced
• 2 t. garlic minced
• 1 T. ground cumin
• 1 t. ground cardamom
• 2 t. ground coriander
• 4 t. sweet paprika
• 1 T. ground ginger (dry)
• 1 t. ginger fresh, minced
• 1 t. cinnamon
• 1 t. dried oregano
• 1 dash cayenne pepper (to taste)
• 1 fresh lemon’s zest and juice (at least 1 T.)

Put above in crock pot with canned food below and cook for about 8 hours on low

• 1 28oz can diced tomatoes with juice (I use Muir Glen fire roasted)
• 1 14.5oz can diced yellow tomatoes (if you cannot find yellow, use a can of red ones)
• 1 14.5oz can black beans (we use low sodium)
• 1 14.5oz can kidney beans (we use low sodium)
• 1 14.5oz can cannellini/white beans (we use low sodum)
• 2 14.5oz cans garbanzo beans (we use low sodium)
• 2 14.5oz cans white beans baked with maple syrup (or baked beans)
• 1 14.5oz can sweet potato or pumpkin puree (either works well)
• 1 small can tomato sauce
• 1 c. raisins and/or dried cranberries

Steps

1. Garnish with minced fresh green onion, minced cilantro leaves, toasted pistachios, pine nuts or almonds.

Servings 8

Freezes well.