VEGETARIAN CHILI CANNED RECIPES

Name: Granny's Slow Cooker Vegetarian Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (11 ounce) can condensed black bean soup (or canned black beans in juice); 1 (15 ounce) can kidney beans, drained and rinsed; 1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils); 1 (16 ounce) can vegetarian baked beans; 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes); 1 (15 ounce) can whole kernel corn, drained; 1 onion, chopped; 1 green bell pepper, chopped; 2 zucchini, chopped; 2 stalks celery, chopped; 2 garlic cloves, chopped; 1 (4 ounce) can diced chilies; 1 -2 jalapeno, chopped (depending on how much heat you want); 1 tablespoon chili powder; 2 teaspoons cumin; 1 tablespoon dried parsley; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 tablespoon cilantro (optional)

GRANNY'S SLOW COOKER VEGETARIAN CHILI RECIPE - FOOD…

Granny's Slow Cooker Vegetarian Chili Recipe - Food… image

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Steps:

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, 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.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!

Nutrition Facts : Calories 293.8, FatContent 2.9, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 1114.8, CarbohydrateContent 59.4, FiberContent 14.3, SugarContent 13.6, ProteinContent 13.9

GRANNY'S SLOW COOKER VEGETARIAN CHILI RECIPE - FOOD…

Granny's Slow Cooker Vegetarian Chili Recipe - Food… image

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Steps:

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, 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.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!

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