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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Granny's Slow Cooker Vegetarian Chili Recipe

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This recipe for Granny's Slow Cooker Vegetarian Chili is from Teresa's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (11 ounce) cans condensed black bean soup ( or canned black beans
in juice)
1 (15 ounce) cans kidney beans, dained and rinsed
1 (15 ounce) cans garbanzo beans, drained and rirsed ( sometimes I
use lentils)
1 (16 oz) cans vegetarian baked beans
1 (14 1/2 ounce) cans chopped tomato puree ( I use large 29 oz. can crushed tomatoes)
1 (15 ounce) cans whole kernel com, drained
1 onions, chopped
1 green bell peppers, chopped
2 zucchini, chopped
2 stalks celery chopped
2 garlic cloves, chopped
1 (4 ounce) cans diced chilies
1-2 jalepanos, chopped ( depending on how much heat you want)
1 tablespoon chili powder
2 teaspoon cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
Directions:
Directions:
ln a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2. ln a slow cooker, combine the 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 cilanto if using).
Preparation Time:
Preparation Time:
6 1/2 hours
Personal Notes:
Personal Notes:
Original recipe from https://www.geniuskitchen.com/recipe/grannys-slow-cooker-vegetarian-chili-51140

 

 

 

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