"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Vegetarian Chili Recipe

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This recipe for Slow Cooker Vegetarian Chili, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (11 oz) can condensed black bean soup (or canned black beans in juice)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 (16 oz) can vegetarian baked beans
1 (14 1/2 oz) can chopped tomato puree (or 29 oz. can crushed tomatoes)
1 (15 oz) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1-2 jalapenos, chopped
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro

Directions:
Directions:
In a saucepan, saute the onion, bell pepper, zucchini, and celery
for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans,
garbanzo beans, baked beans, tomatoes, corn, onion, bell
pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil
and cilantro.
Cook for about 6 hours on low.

 

 

 

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