Chili (Vegetarian Slow-Cooker)

Slow cooked chilli with a variety of beans and vegetables. Excellent source of calcium and fibre.

1 (19 oz) can black bean soup (538 g)
1 (15 oz) can kidney beans, rinsed and drained (425 g)
1 (15 oz) can garbanzo beans, rinsed and drained (425 g)
1 (15 oz) can baked beans (425 g)
1 (15 oz) can chopped tomatoes in purée (425 g)
1 (15 oz) can kernel corn, drained (425 g)
1 large onion, chopped
2 bell peppers, chopped
2 ribs celery, chopped
6 cloves garlic, chopped
1 Tbsp. chili, freshly chopped
1 Tbsp. parsley, freshly chopped
1 Tbsp. oregano, freshly chopped
1 Tbsp. basil, freshly chopped

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 or 4 hours on Low.

Makes 8 servings.