Grandma’s Slow Cooker Vegetarian Chili Recipe

This vegetarian chili is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

How To Make Grandma’s Slow Cooker Vegetarian Chili

  • 19 oz. black bean soup
  • 15 oz. kidney beans
  • 15 oz. garbanzo beans
  • 16 oz. baked beans
  • 14.5 oz. tomatoes (chopped )
  • 15 oz. whole kernel corn (drained)
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 2 cloves garlic (chopped)
  • 1 tbsp. chili powder
  • 1 tbsp. parsley
  • 1 tbsp. oregano
  • 1 tbsp. basil
  1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
  2. Season with garlic, chili powder, parsley, oregano and basil.
  3. Cook for at least 2 hours on High.

How To Make Grandma's Slow Cooker Vegetarian Chili

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Preparation: 10 mins
Cooking: 2 hrs
Total: 2 hrs 10 mins
Serves:

Ingredients

  • 19 oz. black bean soup
  • 15 oz. kidney beans
  • 15 oz. garbanzo beans
  • 16 oz. baked beans
  • 14.5 oz. tomatoes chopped
  • 15 oz. whole kernel corn drained
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 stalks celery chopped
  • 2 cloves garlic chopped
  • 1 tbsp. chili powder
  • 1 tbsp. parsley
  • 1 tbsp. oregano
  • 1 tbsp. basil

Instructions

  1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
  2. Season with garlic, chili powder, parsley, oregano and basil.
  3. Cook for at least 2 hours on High.

Nutrition

  • Calcium: 146mg
  • Calories: 328kcal
  • Carbohydrates: 59g
  • Cholesterol: 4mg
  • Fat: 4g
  • Fiber: 14g
  • Iron: 6mg
  • Potassium: 914mg
  • Protein: 17g
  • Saturated Fat: 1g
  • Sodium: 377mg
  • Sugar: 6g
  • Vitamin A: 1255IU
  • Vitamin C: 27mg
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