• 11 oz. black beans in juice, or canned condensed black bean soup
  • 15 oz. kidney beans, drained and rinsed
  • 15 oz. garbanzo beans, drained and rinsed (lentils could be an option)
  • 16 oz. baked beans, vegetarian
  • 29 oz. tomatoes, crushed or 14 1/2 oz. tomato puree, chopped
  • 15 oz. corn, drained, whole kernel
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 zucchini, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, chopped
  • 4 oz. chiles, diced
  • 1 - 2 jalapeno, chopped
  • 1 T. chili powder
  • 2 tsp. cumin
  • 1 T. dried parsley
  • 1 T. dried oregano
  • 1 T. dried basil
  • 1 T. cilantro

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I am not even vegetarian, but I absolutely love this recipe for Slow Cooker Vegetarian Chili, and this recipe is also a great recipe to freeze! YUMMY!

  1. Saute the onion, bell pepper, zucchini, and celery in a skillet for 4-5 minutes.
  2. Combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery in the slow cooker.
  3. Add the seasonings; garlic, chili powder, cumin, parsley, oregano, basil, cilantro, or seasonings you prefer.
  4. Cover. Cook on Low for 6 hours.

I like to serve this chili with a warm loaf of bread, but also great with tortillas, chips or cornbread.

With the great seasonings, also good served over chips for delicious nachos!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



**Slow Cooker Vegetarian Chili Nutrition facts


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