Crockpot Vegetarian Chili

Sara's cousin Brian was nice enough to share his recipe for vegetarian chili with us.  This has so much flavor, you will not miss the meat!  It's supposed to get VERY cold here again this week so why not put a batch in the crockpot today!?

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can vegetarian baked beans
1 can whole kernel corn, drained
1 (29 ounce) can crushed tomatoes
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

Directions:

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.

In a large slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.

Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

Cook for about 6 hours on low.

Serve with tortillas, cornbread, rice, or French bread.

This freezes well!   Leftovers are good on top of tortilla chips for vegetarian nachos!