Vegetarian Chili

Made this last night.... oh my heavens it's so yummy. The only modifications I made were adding lots more veggies, I added carrots, brocolli, green beans, cauliflower, mushrooms, more corn, more garlic, and peas. (Could make it even easier by adding frozen veggies) I also added just a tiny amount of water to make it a little less thick since I added so many more veggies. I'm so stoked for the left overs too!


Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 10 Minutes
Servings: 8
Nutritional Information
Amount Per Serving Calories: 260 Total Fat: 2g Cholesterol: < 1mg
"Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili."
Ingredients:
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 parsley
1 tablespoon dried oregano
1 tablespoon 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. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High