Grandma's Slow Cooker Vegetarian Chili

Grandma's Slow Cooker Vegetarian Chili

514 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
sellitman
Recipe by  sellitman

“This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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 at least two hours on High.

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Reviews (514)

Rate This Recipe
DOREENBUCH
407

DOREENBUCH

This is GREAT!!!! I made a BIG BATCH, so that I could freeze some!!! Here is what I used: 1 - 40 1/2 oz kidney beans, rinsed and drained 2 - 16 oz great northern white, " " 2 - 16 oz black beans, " " 2 - 16 oz vegetarian baked beans - not drained 1 - 28 oz chunky crushed tomatoes in puree - " " 1 - 10oz rotel tomatoes, not drained 1 - 16oz frozen white sweet corn I eliminated the celery, used the onion and garlic, and one green pepper, and added WAHOO Chili seasoning from Tastefully Simple, and some crushed red pepper. Did mine on low for 9 hours and it is GREAT!!!!!!!!! We are having some nice bread w/ it and putting some lowfat cheese and low fat sour cream on top!!!! YUM Great for a snowy day here in PA!!!!! Thank you Kevin....I like this chili w/o meat better than my usual w/ meat!!!!!!!!! This is a keeper!!!!!

Serafina
299

Serafina

This is one of my favorite recipes, although I tweek it quite a bit. For the seasoning, I always axe the oregano and add a chili mix in place of chili powder. I always double or triple the tomatoes, using a variety of crushed, diced, puree, and whole tomatoes. I found a small can of black bean soup in the goya aisle (in case anyone was still searching for black bean soup).

Katzen
279

Katzen

I, like other reviewers, could not find condensed black bean soup, so I used a ready to serve version. I also made several alterations which resulted in the best veggie chili I've ever made! I didn't add the italian spices, using only salt and a lot of chili powder. I added two onions instead of one, added one package of Yves Veggie Ground Round (a soy fake ground beef like product), used one red, one yellow, and one green pepper (not to mention the six jalepenos), two diced portabella mushrooms, and since I wasn't sure if the canned tomatoes were diced or pureed, added a 28 oz can of each. It was fantastic!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 52.6 g
  • 17%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 966 mg
  • 39%

Based on a 2,000 calorie diet

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