Slow Cooker Vegetarian Chili

I've tried quite a few vegetarian chili recipes now, and have yet to find one that I really love.  I'll likely keep searching, but in the meantime, the recipe I made for dinner tonight was very good and I'd definitely make it again, so I'm sharing the recipe.

However, if anyone has a recommended recipe you think I should try, please let me know!  I love the ease of making slow cooker chili and it's such a great winter meal, even though we are currently experiencing warm weather for January in Wisconsin. 

Slow Cooker Vegetarian Chili

Prep Time: 10 minutes

Cook Time: 3 hours (high), 8 hours (low)

Ingredients (serves 8)

• 15oz tomato puree
• 28oz diced tomatoes
• 15oz black beans, rinsed and drained
• 15oz garbanzo beans, rinsed and drained
• 30oz kidney beans, rinsed and drained
• 16oz vegetarian baked beans
• 4oz mild diced green chiles
• 1 onion, chopped
• 2 green bell peppers, chopped
• 1 tablespoon chili powder (for mild chili)
• 1/2 tablespoon cumin
• 1/2 teaspoon salt

Instructions

• In a 5- to 6-qt slow cooker, combine all ingredients, mixing well.
• Cook for 3 hours on high or 7 hours on low.

Recipe adapted from: All Recipes - Grandma's Slow Cooker Vegetarian Chili

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