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Nutrition Facts

Serving Size 1 (415g)

Recipe makes 8 servings

Calories 292
Calories from Fat 25 (8%)
Amount Per Serving %DV
Total Fat 2.8g 4%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1105mg 46%
Potassium 1075mg 30%
Total Carbohydrate 59.6g 19%
Dietary Fiber 13.8g 55%
Sugars 12.9g
Protein 13.9g 27%

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Granny's Slow Cooker Vegetarian Chili

Recipe #51140 | 6¼ hours | 15 min prep | add private note
Sharon123

By: Sharon123
Jan 14, 2003

This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve with tortilla, cornbread, French bread, or/and rice! Enjoy!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
  2. 2
    In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
  3. 3
    Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
  4. 4
    Cook for about 6 hours on low.
  5. 5
    Serve with tortillas, cornbread, rice, or French bread.
  6. 6
    Enjoy!
  7. 7
    This freezes well!
  8. 8
    Leftovers are good on top of nachos!

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Featured Reviews for This Recipe

From: Chef #326543

On Jun 17, 2009

My whole family LOVED this. You never miss the meat. I used fresh herbs instead of dried. Did not measure just threw some in.

1 person found this review helpful

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  • From: Chef #1295099

    On Jun 13, 2009

    This recipe has become a family favorite! We love to make this whenever we have large groups to feed and it goes quickly. It is super nutritious, very filling, relatively low-cost for feeding the masses and loved by all ages in our family (12 months and up!). We usually serve it with rice and cheddar cheese, or you can use tortilla chips and cheese.

    1 person found this review helpful

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  • From: quikgourmet

    On Jul 6, 2005

    Absolutely loved this recipe! When you first put it together, it's really thick but just give it time — as it cooks, it thins out to a fabulous chili consistency. Served it with melted cheddar on oven bread (baked to make a cheese toast). Great dinner!

    15 people found this review helpful

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  • From: spatchcock

    On Jul 12, 2004

    TERRIFIC RECIPE!!! I made this about a month ago and froze it. Some things I did differently: 1) I didn't measure ingredients so I'm sure I added things (spices especially!) in different quantities than given, at least somewhat. I love a spicy chili! 2) I used TVP in this recipe to boost the protein even more...though it is already high! 3) I didn't have baked beans, so I just added more kidney beans. 4) I nixed the corn as well, adding more garbanzos, I think. Basically, I got the feeling that this was a very good basic recipe with thousands of personal variations. LOVED THIS with cornbread tonight!! Thanks!

    8 people found this review helpful

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  • Read all 77 reviews

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