Saturday, January 30, 2010

{The Best Vegetarian Chili I've Ever Had}

You've gotta try it.

I guess you could add meat, if you wanted.

It's way good without it though. Super flavorful, satisfying and hearty.

All the ingredients go into a slow cooker ...

Only prep required is chopping a couple vegetables and opening a few cans.

NOTE: Canned beans are loaded with sodium. Rinsing them well will get rid of most of it.

  • 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

  • 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 two-three hours on high or five to six hours on low.

(I found this on

"Live each season as it passes; breath the air, drink the drink, taste the fruit, and resign yourself to the influences of each." -Henry David Thoreau


Diane and Joe Baldo said...

looks good....I'm going to try it!! maybe even a little chicken in it!!

Kristi @ Mi Vida Ocupada said...

sounds great!