This is a simple crowd-pleasing slow cooker vegetarian chili recipe that can simmer until it is time to serve.
Grandma’s Slow Cooker Vegetarian Chili
This is a simple crowd-pleasing slow cooker vegetarian chili recipe that can simmer until it is time to serve.
Ingredients
- 19 ounce can black bean soup
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can garbanzo beans rinsed and drained
- 16 ounce can vegetarian baked beans
- 14.5 ounce can chopped tomatoes in puree
- 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 parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Instructions
- Gather the ingredients.
- Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, and celery. Season with garlic, chili powder, parsley, oregano, and basil.
- Cook on High for at least 2 hours.
