Granny's Slow Cooker Vegetarian Chili

Sharon123's Note:

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

• Total Time: 6 hrs 15 mins
• Prep 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 ½ 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)

Directions:

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!

Reviews

[meridangola]

I'm not vegetarian but have been trying to cut down on meat consumption; I've found that all the vegetarian chilis I've tried taste like they're lacking something. Not this one. I think it's the zucchini, which I shredded for this recipe, which gives the chili more body...or maybe it's all the different kinds of beans which give it enough depth of flavor. Whatever the secret, THANK YOU Sharon123 for posting this amazing recipe that provides a whole lot of delicious, healthy, comfort food for not a lot of $$$- and easy ingredients that are generally kept on-hand to boot!

[SarasotaCook]

Very nice flavor. A couple of changes, but nothing much.

More garlic, cumin (that is my personal preference) and more heat I used a jalapeno and serrano because I had them in my garden (FL), and just because I knew the guys I was serving like it hot. It didn't change much and the recipe is great as is. Those were just personal changes. I added 1 more can of beans to stretch it even further, (hungry guys).

Garnished with white cheddar, tortilla chips and sour cream with scallions.
Very very nice recipe

[Theresa P]

Thanks! This was suprisingly GOOD! I will make this again.It was easy and filling.I did'nt have time to cook it in the crock pot.I made it on the stove and it turned out fine.I just cooked the veggies a little longer and proceeded from there.I used the 14&1/2 ounce can of tomato puree and also added a 14&1/2 ounce can diced tomatos.I plan on freezing some and taking some to work for lunch too!I agree it would be great over some brown rice,but I served it plain with some grated cheddar cheese and really enjoyed it!!!