This is a simple crowd-pleasing slow cooker vegetarian chili recipe that can simmer until it is time to serve.
Ingredients
- 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
Directions
Step 1
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.
Step 2
Cook on High for at least 2 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 260 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 1% |
Cholesterol1mg | 0% |
Sodium966mg | 42% |
Total Carbohydrate53g | 19% |
Dietary Fiber13g | 47% |
Total Sugars9g | |
Protein12g | |
Vitamin C19mg | 96% |
Calcium102mg | 8% |
Iron5mg | 26% |
Potassium451mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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