Vegatarian Chili

By trishg

Ingredients

• 1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
• 1 (16 ounce) can vegetarian baked beans
• 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
• 1 (15 ounce) can whole kernel corn, drained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 zucchini, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 (4 ounce) can diced chilies
• 1 -2 jalapeno, chopped (depending on how much heat you want)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon cilantro (optional)

Preparation

Step 1

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
3
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
4
Cook for about 6 hours on low.
5
Serve with tortillas, cornbread, rice, or French bread.
6
Enjoy!
7
This freezes well!
8
Leftovers are good on top of nachos!

Read more at: http://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140?oc=linkback