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Vegetarian Bean Chili

Delicious and hearty, perfect for winter's chilly days.
Print Recipe
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Put all ingredients in slow cooker. Set for 4 hours on high OR 8 hours on low.
  2. 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.