This is a simple crowd-pleasing slow cooker vegetarian chili recipe that can simmer until it is time to serve.
Ingredients
- black bean soup: 1 can (19 ounce can)
- kidney beans: 1 can (15 ounce can, drained)
- garbanzo beans: 1 can (15 ounce can, drained)
- vegetarian baked beans: 1 can (16 ounce can)
- tomatoes in puree: 1 can (14.5 ounce can, chopped)
- whole kernel corn: 1 can (15 ounce can, drained)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- garlic: 2 clove (chopped)
- chili powder: 1 Tbsp (to taste)
- parsley: 1 Tbsp (dried)
- oregano: 1 Tbsp (dried)
- basil: 1 Tbsp (dried)
Metric Conversion
Stages of cooking
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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.
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Cook on High for at least 2 hours.
