Ingredients
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1 (19 ounce) can black bean soup
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can garbanzo beans or 1 (15 ounce) can navy beans, rinsed and drained
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1 (16 ounce) can vegetarian baked beans
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1 (28 ounce) can tomato puree
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1 (28 ounce) can diced tomatoes
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1 lb vegetarian ground beef
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1 (15 ounce) can whole kernel corn, drained
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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2 portabella mushrooms, diced
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10 garlic cloves, chopped
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6 -8 tablespoons chili powder (to taste)
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1 teaspoon salt, more to taste
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2 onions, chopped
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1 green bell pepper, chopped
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6 jalapenos, chopped
Instructions
- In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
- Add garlic, chili powder, and salt.
- Cook for at least two hours on High.
- Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.