Granny's Slow Cooker Vegetarian Chili

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!

Ingredients Nutrition


  1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
  2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
  3. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
  4. Cook for about 6 hours on low.
  5. Serve with tortillas, cornbread, rice, or French bread.
  6. Enjoy!
  7. This freezes well!
  8. Leftovers are good on top of nachos!


Most Helpful

I'm not vegetarian but have been trying to cut down on meat consumption; I've found that all the vegetarian chilis I've tried taste like they're lacking something. Not this one. I think it's the zucchini, which I shredded for this recipe, which gives the chili more body...or maybe it's all the different kinds of beans which give it enough depth of flavor. Whatever the secret, THANK YOU Sharon123 for posting this amazing recipe that provides a whole lot of delicious, healthy, comfort food for not a lot of $$$- and easy ingredients that are generally kept on-hand to boot!

meridangola September 13, 2010

This is a nice, hearty, filling, and satisfying bowl of veggie chili. There is a detectable sweetness, that sort of threw me, but I attribute it to the baked beans. It wasn't unpleasant, just different. For those who like an all-out savory chili, you could sub a can of spicy chili beans instead. Thanks, S123.

ratherbeswimmin' January 31, 2010

This is super good. I would make it even if I go back to eating meat. It makes great enchiladas. Just roll in a tortilla with cheddar and enchilada sauce.

RoxanneH February 19, 2011

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