Slow Cooker Vegetarian Chili

1 (11 oz.) can condensed black bean soup (or canned black beans in juice)
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 (16 oz) can vegetarian baked beans
1 (14 1/2 oz) can chopped tomato puree (or large 29 oz. can crushed tomatoes)
1 (15 oz) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 garlic cloves, chopped
1 (4 oz) can diced chilies
1-2 jalapeño, chopped (to make spicy)
1 tbsp chili powder
2 tsp cumin
1 tbsp dried parsley
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp cilantro
4 tbsp Delizia Chipotle Extra Virgin Olive Oil

In a saucepan, saute the onion, bell pepper, zucchini, and celery in the Chipotle oil for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeño, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using). Cook for about 6 hours on low setting of slow cooker. Serve with tortillas, cornbread, rice, or French bread.
Makes 6-8 servings

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