Cooking Time:6 hours on Low
Ingredients11 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!
- Saute the onion, bell pepper, zucchini, garlic and celery in a skillet until onion is almost translucent.
- Combine black beans, kidney beans, garbanzo beans, chili beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery in the slow cooker.
- Add the seasonings; chili powder, cumin, parsley, oregano, basil, cilantro, or seasonings you prefer.
- 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.
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That calorie count per serving seems high to me.
I checked it again Terrie and I still get the same calorie count. It most likely is from the canned beans.