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Meatless Monday Recipe Vegetarian Chile

February 18, 2013 Recipes No Comments

Monday, February 18th, 2013

Paula Ross sent this along a possible Vegetarian Chile Recipe.

I am using my slow cooker quite a bit lately, and just found this recipe I’ll be trying next week!  I love vegetarian chili, but have been looking for a recipe with more than just the typical variety of beans and tomatoes.  This recipe might do the trick, and I’ll likely still add some yellow squash and lentils.”

Enjoy!

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)

1 (16 ounce) can vegetarian baked beans

1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 zucchini, chopped

2 stalks celery, chopped

2 garlic cloves, chopped

1 (4 ounce) can diced chilies

1 -2 jalapeno, chopped (depending on how much heat you want)

1 tablespoon chili powder

2 teaspoons cumin

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon cilantro (optional)

Directions:

 

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.

Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

Cook for about 6 hours on low.

Serve with tortillas, cornbread, rice, or French bread.

Enjoy!

This freezes well!

Leftovers are good on top of nachos!Read more at: http://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140?oc=linkback

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