Recipe By sellitman
Published Aug 15th
Prep 10m Cook 2h Additional - Ready In 2h 10m
Servings 8 servings Calories 259.9

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Recipe Ingredients

  • 1 (19 ounce) can black bean soup
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (16 ounce) can vegetarian baked beans
  • 1 (14.5 ounce) can chopped tomatoes in puree
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder, or to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil

Cooking Directions

  1. 1 In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts

  • Calories 259.9
  • Carbohydrate 52.6 g
  • Cholesterol 0.8 mg
  • Fat 2 g
  • Fiber 13.2 g
  • Protein 12.4 g
  • Saturated Fat 0.2 g
  • Sodium 965.9 mg
  • Sugar 9.2 g


  1. Wow! This was so good. I really couldn't imagine all of the flavors together but the reviews were so good I wanted to try it. As others have said it was delicious and so so easy. Since we like spicy food I did change the spices. Rather than the spices from the recipe I put - Read more ...
  2. This is one of my favorite recipes, although I tweek it quite a bit. For the seasoning, I always axe the oregano and add a chili mix in place of chili powder. I always double or triple the tomatoes, using a variety of crushed, diced, puree, and whole tomatoes. I found a small can of - Read more ...
  3. this was delicious! my whole family loved it! i tend to like chili on the sweet side so i added a tsp. of brown sugar. but then i read another reviewer's note that the recipe was too sweet on it's own.. so i added a whole chopped tomato and about a tbs. of lemon juice. - Read more ...
  4. I, like other reviewers, could not find condensed black bean soup, so I used a ready to serve version. I also made several alterations which resulted in the best veggie chili I've ever made! I didn't add the italian spices, using only salt and a lot of chili powder. I added two onions instead of - Read more ...
  5. The recipe is a bit bland but is a good base for adding your own "heat" to the chili. I took a clue from other reviewers and cooked mine for 5 hours on high in my slow cooker and it turned out just right. I also added cumin some red pepper flakes and a bit - Read more ...
  6. This was wonderful-nice and spicy. Two hours is a perfect amount of time in the slow cooker.
  7. It's good but it is really sweet.Maybe omitting the baked beans and adding more kidney beans or maybe some pinto beans.This was a good recipe, if a little bland, but I added extra chili powder, tomatoes and some cumin and it was better.
  8. This is GREAT!!!! I made a BIG BATCH, so that I could freeze some!!! Here is what I used: 1 - 40 1/2 oz kidney beans, rinsed and drained 2 - 16 oz great northern white, " " 2 - 16 oz black beans, " " 2 - 16 oz vegetarian baked beans - not - Read more ...
  9. Waste of time and money. Even my husband who will try anything thought it looked and tasted gross. Don't try it unless you really really love beans a lot.