“Grandma’s” Slow Cooker Vegetarian Chili
Authorlisa
20 can black bean soup
16 can kidney beans, rinsed and drained
16 can garbanzo beans, rinsed and drained
17 can vegetarian baked beans
15.50 can chopped tomatoes in puree
16 can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tbsp chili powder, or to taste
1 tbsp dried parsley
1 tbsp dried basil
1
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
2
Season with garlic, chili powder, parsley, oregano and basil.
3
Cook for at least two hours on High.
Ingredients
20 can black bean soup
16 can kidney beans, rinsed and drained
16 can garbanzo beans, rinsed and drained
17 can vegetarian baked beans
15.50 can chopped tomatoes in puree
16 can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tbsp chili powder, or to taste
1 tbsp dried parsley
1 tbsp dried basil
Directions
1
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
2
Season with garlic, chili powder, parsley, oregano and basil.
3
Cook for at least two hours on High.
