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.
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