David's Blue Ribbon Slow Cooker Vegetarian Chili
This is David’s yummy recipe for veggie chili. It only requires about 10 minutes prep time - the slow cooker does all the work.
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
2 tablespoon Mexican chocolate
1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
2. Season with garlic, chili powder, parsley, oregano, basil, and Mexican chocolate.
3. Cook for at least two hours on “high” or six hours on “low.”
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