1 (11oz) can condensed black bean soup (or canned black beans in juice)
1 (15oz) can kidney beans, drained and rinsed
1 (15oz) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16oz) can vegetarian baked beans
1 (14 1/2oz) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15oz) can whole kernel corn, drained
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 Tbs chili powder
2 tsp cumin
1 Tbs dried parsley
1 Tbs dried oregano
1 Tbs dried basil


Saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In crock 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.
Cook for about 6 hours on low.
Enjoy!
This freezes well!

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Avoid Fruits~N~Nuts....you are what you eat!!!

This sounds really good. I make a lot of veggie chili in the summer when the zucchinis go nuts in the garden.

*A helpful hint for those that get nervous when they see all those beans, just put them in a colandar and give them a really good rince. They are much less musical that way.

Sounds great mommy2mercedes! I love crockpot meals