Grandma's Slow Cooker Vegetarian Chili

This was delish! I followed Gin Jadev’s spice combination but used the original recipe’s beans and produce combination. Plus, I used a can of black beans along with a package of Cuban black bean soup. Will definitely make again!!

I used some homemade black bean soup & used 2 cans chopped tomatoes- 1 that I pureed w/an immersion blender. To shorten prep time, I used frozen & chopped onions & peppers & jarred minced garlic. I liked the end result & even more surprising- my non-vegetarian husband liked it too! I consider any no meat meal a success if my husband likes it! P.S. This & many other recipes call for a couple stalks of celery. Being the only raw celery eater in my household, it is always difficult to use all the celery before it spoils. I googled freezing celery & tried the recommendations of dropping stalks in boiling water for 3 minutes & then plunged it in a ice bath, removed it & allowed it to drain throughly & froze it in freezer bags. I have used the frozen celery since & it is perfect in this recipe & others. An unexpected bonus is that it is easier to chop when frozen. Do not thaw it before chopping & adding it to your recipe & it tastes & looks like you used fresh!

Really, really, really easy to make. Smells delicious while cooking and tastes wonderful. Prep was about 10 minutes (mostly opening cans and rinsing beans).

I added red pepper, and jalapeño, I used fresh corn instead of canned, and fresh spices Served over Quinoa Super tasty super easy Leftovers will be in a burrito tomorrow!