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Grandma's Slow Cooker Vegetarian Chili

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Grandma's Slow Cooker Vegetarian Chili
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Makes: 1 servings adjust



  • 19 ounces Black Bean Soup
  • 16 ounces Vegetarian Baked Beans
  • 15 ounces Kidney Beans, rinsed and drained.
  • 15 ounces Canned Garbanzos (Chickpeas), rinsed and drained.
  • 14 12 ounces Canned Chopped Tomatoes, in puree.
  • 15 ounces Canned Diced Tomatoes, drained.
  • 1 tablespoon Chili Powder
  • 1 tablespoon Dried Parsley
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • 1 Onion, chopped.
  • 1 Green Bell Pepper, chopped
  • 2 stalks Celery, chopped
  • 2 cloves Garlic, chopped
  • 15 ounces Whole Kernel Corn, drained

Step 1

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper an celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on high.
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