GRANDMA’S SLOW COOKER CHILI
RECIPE CORNER.
NOW THAT WINTER IS UPON US, SLOW COOKERS ARE THE WAY TO GO.
I LIKE TO THROW EVERYTHING IN THE CROCK THE NIGHT BEFORE, PLACE THE CROCK POT OUT IN THE MICHIGAN FRIDGE TILL MORNING AND SET IT ON LOW WHILE I AM IN THE office…..there is nothing nicer than coming home to the smell of a healthy meal waiting for you.
| 1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (16 ounce) can vegetarian baked beans 1 (14.5 ounce) can chopped tomatoes in puree 1 (15 ounce) can whole kernel Corn drained |
1 onion, chopped
1 green bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 tablespoon chili powder, or to taste 1 tablespoon dried parsley 1 tablespoon dried oregano 1 tablespoon dried basil |
| In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High or 8-10 hours on low. |
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