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​Vegetarian Chili

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Makes several servings and can be used to top baked potatoes or to make nachos. Easy to make as school and work schedules start to get crazy.

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can corn, drained
1 (6 ounce) can tomato paste
½ cup onion, chopped
¼ cup celery, chopped
¼ cup green bell pepper, chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons dried parsley
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon red pepper
¼ teaspoon black pepper
¾ cup water

Combine all ingredients in order listed in a slow cooker or large pot with lid. Cook on low heat for 3 hours or until vegetables are tender.


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