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**Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

  • Cooking Time:

    6 hours on Low
  • Servings:



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

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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10 years ago

That calorie count per serving seems high to me.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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