Vegetarian Crock Pot Chili

A hearty stew full of vegetables for the Crock Pot. You can use any kind of canned beans and any variety of peppers you like!

Yield: 12 servings ( Serving Size: bowls )
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  • 1 teaspoon(s) black pepper
  • 16 ounce(s) can of black beans
  • 28 ounce(s) can of crushed tomoatoes
  • 28 ounce(s) can of diced tomatoes
  • 16 ounce(s) can of garbanzo beans
  • 16 ounce(s) can of pinto beans
  • 1.5 teaspoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1 package(s) frozen corn
  • 2 clove(s) garlic, minced
  • 1 green pepper, chopped
  • 2-3 hot peppers, chopped (jalapeno, serrano, etc.)
  • 1 onion, chopped
  • 1 teaspoon(s) oregano
  • 1.5 teaspoon(s) salt


  1. Saute onions, garlic and peppers in skillet with 2 T. olive oil until soft. Add this mixture, along with all other ingredients to a large Crock Pot. Cook on HIGH for 3-4 hours. Serve with shredded cheddar cheese.
February 2015

This recipe is a personal recipe added by CathPotter and has not been tested or endorsed by MyRecipes.

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