Grandma's Slow Cooker Vegetarian Chili Recipe

This recipe is among my top favorites, although I like to make some adjustments to suit my taste. Instead of oregano, I prefer adding a chili mix for seasoning. I also like to increase the amount of tomatoes by doubling or tripling them, using a mix of crushed, diced, pureed, and whole tomatoes. Recently, I stumbled upon a small can of black bean soup in the Goya aisle, in case anyone else has been on the hunt for it.

This chili recipe is AMAZING!!! I made a LARGE BATCH so I could freeze some for later. Here are the ingredients I used: - 1 can (40 1/2 oz) kidney beans, rinsed and drained - 2 cans (16 oz each) great northern white beans, rinsed and drained - 2 cans (16 oz each) black beans, rinsed and drained - 2 cans (16 oz each) vegetarian baked beans, undrained - 1 can (28 oz) chunky crushed tomatoes in puree - 1 can (10 oz) Rotel tomatoes, undrained - 1 bag (16 oz) frozen white sweet corn I omitted the celery, used onion, garlic, and one green pepper. I added Tastefully Simple's WAHOO Chili seasoning and some crushed red pepper. I cooked it on low for 9 hours and it turned out AMAZING!!! We are enjoying it with some nice bread and topping it with low-fat cheese and sour cream. Perfect for a snowy day here in PA!!! Thank you, Kevin... I actually prefer this meatless chili over my usual meaty version. This recipe is a keeper!!!

I wasn't sure how to rate this recipe, but I ultimately decided on giving it 5 stars. Thanks to this recipe and the helpful reviews, I discovered my all-time favorite vegetarian dish. I stuck to the bean combination recommended by another reviewer who suggested using Goya black bean soup found in the Hispanic aisle. I decided to modify the rest of the recipe by combining beans, a 28 oz can of crushed tomatoes, a 14.5 oz can of diced tomatoes, 1 cup of water or vegetable broth, 3 tbsp of chili powder, 1 tbsp of cumin, 1-2 finely diced chilis in adobo, 1 tsp of garlic powder, 2 tsp of salt, and adding a can of corn at the end of cooking. The result was the best chili I've ever tasted.

Absolutely loved this recipe! I didn't have black bean soup or chopped tomatoes in puree on hand, so I substituted with black beans, Rotel Fire Roasted tomatoes with green chiles, and no salt added tomato sauce. I also made a few additional tweaks by adding extra celery, brown sugar, a red bell pepper instead of green, frozen white corn instead of canned, cumin, and bay leaves. Let it simmer in the crockpot for 5 hours on low, and the flavors melded beautifully. The end result was simply delicious!

I decided to try adding Gardein meatless ground beef to my chili, along with caramelized onions and peppers. Instead of using a slow cooker, I cooked it in a pot on medium heat for an hour. The result was incredibly delicious and packed with flavor. Just remember to stir occasionally if you choose to cook it this way.

There are too many canned ingredients in this recipe. It doesn't need a crockpot since most of the ingredients are already cooked. You can easily make it in a saucepan on the stove. If you choose to use a crockpot, start with dried beans instead of canned. Skip the canned soup and baked beans as they add too much sodium and sweetness. Garbanzo beans have no place in chili - swap them for kidney beans. Don't forget the cumin, coriander, and jalapenos for added flavor.

Great taste. Here are my modifications: Since I didn't have black bean soup on hand, I made my own version using 1 can of black beans, 2 cups of vegetable broth, 1 generous tablespoon of tomato paste, and a mixture of 2 teaspoons of cornstarch dissolved in warm water to thicken. I used this as a substitute for the black bean soup called for in the recipe. Some family members added extra spice, but everyone enjoyed it. Next time, I plan to add more chili powder and possibly some red peppers for additional flavor.

I would substitute the baked beans with another can of kidney beans, just because it's my personal preference.

As mentioned by others, this chili was overly sweet and lacked flavor from the seasoning. I will not be making this recipe again.

The sodium content is excessively high.

I would definitely do it again, but next time I'll skip the baked beans since they added a flavor that wasn't to our liking.