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Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from The Jordan-Detamore Family Cookbook Project, 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!

Contributor:  
Contributor:  
Carla Jordan-Detamore

Category:
Category:

Ingredients:  
Ingredients:  
1 (19 ounce) can black bean soup (just used regular black beans instead)
1 (15 ounce) can kidney beans, rinsed and drained (didn't have any, turned out fine anyway)
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree (did diced tomatoes instead)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (no celery in mine)
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste (didn't have any)
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
(I added 1/2 package of the morningstar farm ground beef)

Directions:
Directions:
1. In a slow cooker, combine black bean soup, kidney beans, garbanzo
beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season
with garlic, chili powder, parsley, oregano and basil. Cook for at least two
hours on High.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
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