Crock Pot (Or Not) Vegetarian Chili

• 1 (19 ounce) can black bean soup
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans or (15 ounce) can navy beans, rinsed and drained
• 1 (16 ounce) can vegetarian baked beans
• 1 (28 ounce) can tomato puree
• 1 (28 ounce) can diced tomatoes
• 1 lb vegetarian ground beef
• 1 (15 ounce) can whole kernel corn, drained
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 6 jalapenos, chopped
• 2 portabella mushrooms, diced
• 10 garlic cloves, chopped
• 6 -8 tablespoons chili powder (to taste)
• 1 teaspoon salt, more to taste

1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
2. Add garlic, chili powder, and salt.
3. Cook for at least two hours on High.
4. 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.

black bean soup, kidney beans, garbanzo beans, vegetarian baked beans, tomato puree, tomatoes, vegetarian ground beef, whole kernel corn, onions, green bell pepper, red bell pepper, yellow bell pepper, jalapenos, portabella mushrooms, garlic, chili powder, salt

Taken from www.food.com/recipe/crock-pot-or-not-vegetarian-chili-209421 (may not work)