Vegetarian Bean Chili

Delicious and hearty, perfect for winter's chilly days.

Print Recipe

Course Soup

Cuisine American

Ingredients

2 15 oz cans, kidney beans (your choice) drain & rinse
1 15 oz can, black beans drain & rinse
1 15 oz can, garbanzo beans drain & rinse
1 15 oz can, diced tomatoes do not drain; may use tomatoes with green chilis
1 15 oz can, vegetarian pinto beans drain & rinse
2 C whole kernel corn frozen is best for holding its shape
1 medium green bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 T Barb's chili blend Alternate: 2 T chili powder; 1 tsp cumin
2.5 C vegetable stock
salt & pepper to taste

Instructions

Put all ingredients in slow cooker. Set for 4 hours on high OR 8 hours on low.
Serve with choice of mix-ins.

Notes

STOVE TOP METHOD

Heat 2 T oil in a large stockpot or dutch oven. Add onion, green pepper and garlic and saute until beginning to soften. Add remaining ingredients, turn heat to medium low, cover and let simmer for 1 hour stirring occasionally.

Keyword beans, chili, vegetarian