• January 13, 2012
  • Katlin Owens

Slow Cooker Vegetarian Chili

This simple vegetarian chili is sure to warm your bones on a cold winter night.

Active Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 8, one-cup portion

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried oregano
1 tablespoon dried basil

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.

Season with garlic, chili powder, oregano and basil. Cook for at least two hours on High.

Calories: 260 | Total Fat: 2g | Cholesterol: < 1mg

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