Thu, May 24 2012

Leslie's Slow Cooker Vegetarian Chili

A great vegetarian alternative to a normally meat-filled dish.
Ingredients
1 19-oz. can black bean soup 1 15-oz. can kidney beans, rinsed and drained 1 15-oz. can garbanzo beans, rinsed and drained 1 16-oz. can vegetarian baked beans 1 14.5-oz. can chopped tomatoes in puree 1 15-oz. can whole kernel corn, drained 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 Tbs. chili powder, or to taste 1 Tbs. dried parsley 1 Tbs. dried oregano 1 Tbs. dried basil
Nutrition Information
Servings Per Recipe: 8 Amount Per Serving Calories: 282 Total Fat: 2.2g Cholesterol: < 1mg Sodium: 1020mg Total Carbs: 56.7g Dietary Fiber: 14g Protein: 13.3g
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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 2 hours on High.

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