Crockpot Southwest Vegetarian Chili

Name: Crockpot Southwest Vegetarian Chili
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 8
Cuisine: American
Ingredients: 15 oz Black Beans (15 oz canned black beans undrained); 16 oz Vegetarian Baked Beans (16 oz canned vegetarian baked beans without HFCS); 30 oz Crushed Tomatoes (30 oz canned fire roasted crushed tomatoes I use Muir Glen); 1 cup White Corn (1 cup frozen white corn thawed); 1 tbsp Olive Oil (1 tbsp olive oil); 1 piece Sweet Onion (1 sweet onion chopped); 1 piece Green Bell Pepper (1 green pepper chopped); 2 pieces Zucchini (2 zucchini chopped); 2 pieces Celery (2 stalks celery chopped); 2 pieces Garlic (2 garlic cloves minced); 4 oz Chili (4 oz. canned diced chilies); 1 piece Jalapeño (1 jalapeno chopped); 1 ½ tbsp Chili Powder (1 1/2 tbsp chili powder); 2 tsp Cumin Seeds (2 tsp cumin); 1 tbsp Dried Parsley (1 tbsp dried parsley); 1 tbsp Dried Basil (1 tbsp dried basil); ¼ cup Hot Sauce (1/4 cup Franks red hot sauce); 0 pieces Sea Salt (sea salt and pepper to taste)

Crockpot Southwest Vegetarian Chili - Main Course (American)

370 minAmerican

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 8 servings

Black Beans15 oz · 15 oz canned black beans undrained
Vegetarian Baked Beans16 oz · 16 oz canned vegetarian baked beans without HFCS
Crushed Tomatoes30 oz · 30 oz canned fire roasted crushed tomatoes I use Muir Glen
White Corn1 cup · 1 cup frozen white corn thawed
Olive Oil1 tbsp · 1 tbsp olive oil
Sweet Onion1 piece · 1 sweet onion chopped
Green Bell Pepper1 piece · 1 green pepper chopped
Zucchini2 pieces · 2 zucchini chopped
Celery2 pieces · 2 stalks celery chopped
Garlic2 pieces · 2 garlic cloves minced
Chili4 oz · 4 oz. canned diced chilies
Jalapeño1 piece · 1 jalapeno chopped
Chili Powder1 ½ tbsp · 1 1/2 tbsp chili powder
Cumin Seeds2 tsp · 2 tsp cumin
Dried Parsley1 tbsp · 1 tbsp dried parsley
Dried Basil1 tbsp · 1 tbsp dried basil
Hot Sauce¼ cup · 1/4 cup Franks red hot sauce
Sea Salt0 pieces · sea salt and pepper to taste

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Steps

1Saute onion, bell pepper, zucchini, celery, garlic and jalapeno in olive oil over medium heat for about 5 minutes or until soft.
2Combine with all other ingredients into a large slow cooker and cook for about 6 hours on low.
3Serve over brown rice, if desired.