Slow Cooker Vegetarian Chili

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 can (15 oz) black beans rinsed and drained", "1 can kidney beans rinsed and drained", "1 can garbanzo beans, rinsed and drained", "1 (16 oz) vegetarian baked beans", "2 cans stewed tomatoes with diced peppers (Rotel)", "1 can whole kernel corn, rinsed and drained", "1 onion, chopped", "1 red pepper chopped", "1 yellow pepper chopped", "2 stalks celery, chopped", "2 cloves garlic, chopped", "1 package Ground Round soy based ""ground"" meat", "1 package sliced fresh mushrooms", "1 tbsp salt", "2 tbsp chili powder (or to taste)"].

Yes, Slow Cooker Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.