• 11 oz. canned condensed black bean soup
  • 15 oz. kidney beans
  • 15 oz. garbanzo beans, drained and rinsed
  • 16 oz. hot chili beans
  • 29 oz. crushed tomatoes
  • 15 oz. can corn
  • 1 onion, large dice
  • 1 green bell pepper, seeded and chopped
  • 2 zucchini, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, chopped
  • 4 oz. diced green chiles
  • 1 jalapeno, seeded and 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, garlic and celery in a skillet until onion is almost translucent.
  2. Combine black beans, kidney beans, garbanzo beans, chili beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery in the slow cooker.
  3. Add the seasonings; 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 tortilla chips or cornbread.

Happy Crocking!

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**Slow Cooker Vegetarian Chili Nutrition facts


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