Granny's Slow Cooker Vegetarian Chili

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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!