Grandma’s Slow Cooker Vegetarian Chili Recipe
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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
- 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 2 hours on High.
How To Make Grandma's Slow Cooker Vegetarian Chili
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
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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
- 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 2 hours on High.
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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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