Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

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 : 6hrs 15mins


  • 1(11 ounce) cancondensed 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 1/2 ounce) canchoppedtomato puree (I use large 29 oz. can crushed tomatoes)
  • 1(15 ounce) can whole kernel corn, drained
  • 1onion, chopped
  • 1green bell pepper, chopped
  • 2zucchini, chopped
  • 2stalks celery, chopped
  • 2garlic cloves, chopped
  • 1(4 ounce) candiced chilies
  • 1 -2jalapeno, chopped (depending on how much heat you want)
  • 1tablespoon chili powder
  • 2teaspoons cumin
  • 1tablespoon dried parsley
  • 1tablespoon dried oregano
  • 1tablespoon dried basil
  • 1tablespoon cilantro (optional)


  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!

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