Budd's Vegetarian Slow Cooker Chili

Budd's Vegetarian Slow Cooker Chili

adopted from Food.com

(My Vegie Chile is much more vegie than the original recipe)

https://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140

READY IN: 6hrs 15mins

SERVES: 8

INGREDIENTS

Nutrition

• 2

  (11 ounce) can black beans in juice

• 1

  (15 ounce) can kidney beans in juice

• 1

  (16 ounce) can

• 1

  large 29 oz. can crushed tomatoes

• 1

  onion, chopped

• 1

  green bell pepper, chopped

• 2

  zucchini, chopped

• 3

  stalks celery, chopped

• 3

  large carrots, chopped and/or julienned

• 1

  sweet potato, peeled and chopped

• 1

  can (16 oz.) chopped green beans

• 12 oz. brown mushrooms, halved

• 3

  garlic cloves, chopped

• 1

  (4 ounce) can diced chilies

• 1

  (8 oz.) can jalapenos, chopped

• 1

  tablespoon chili powder

• 2

  teaspoons cumin

• 1

  tablespoon dried parsley

• 1

  tablespoon dried oregano

• 1

  tablespoon dried basil

• 1

  tablespoon cilantro (optional)

DIRECTIONS

• In a saucepan, saute the onion, mushrooms, garlic, carrots, bell pepper, zucchini, sweet potato, and celery for about 5 minutes.

• In a slow cooker, combine black bean soup, kidney beans, baked beans, tomatoes, carrots, sweet potato, mushrooms, onion, bell pepper, zucchini, jalapeno, chilies, and celery.

• Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

• Cook for about 6 hours on low.