Grandma's Slow Cooker Vegetarian Chili

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 blac...

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 tom...

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...

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...

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 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, ...

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.

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 ou...

This was wonderful-nice and spicy. Two hours is a perfect amount of time in the slow cooker.