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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Yummy Vegetarian Chili Recipe

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This recipe for Yummy Vegetarian Chili is from Cara's Family Cookbook , 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) 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) canchopped tomato puree (I use large 29 oz. can crushed tomatoes)
1
(15 ounce) 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) candiced chilies
1 -2 
jalapeno, chopped (depending on how much heat you want)
1 
tablespoon chili powder
2 
teaspoons cumin
1 
tablespoon dried parsley
1 
tablespoon dried oregano
1 
tablespoon dried basil
1 
tablespoon cilantro (optional)
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
Enjoy with tortilla chips or cornbread (see Cornbread Recipe from Michelle!)

 

 

 

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