Slow Cooker Veggie Chili
Set it in the afternoon, enjoy it in the evening!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 260 kcal
Ingredients
- 1 19 ounce can black bean soup
- 1 15 ounce can kidney beans rinsed and drained
- 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
- 1 15 ounce can whole kernel corn drained
- 1 onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 2 cloves garlic chopped
- 1 tablespoon chili powder or to taste
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Instructions
-
Combine the black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery in the pot of a slow cooker. Season that stuff with garlic, chili powder, parsley, oregano and basil. Set the pot to high and let it all cook for at least 2 hours.