Slow Cooker Chili

• 19 ounces black bean soup, I use Progresso
• 15 ounces red kidney beans, drained and rinsed, I use Pinto Beans
• 15 ounces garbanzo beans, rinsed and drained
• 16 ounces vegetarian baked beans
• 14 12 ounces diced tomatoes, I use Fire Roasted Hunts
• 15 ounces whole kernel corn, drained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chili powder (to taste)
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano, I don't use due to a severe allergy
• 1 tablespoon dried basil

1. Combine, black bean soup, kidney beans, garbanzos, baked beans, tomatoes, corn, onion, bell pepper and celery.
2. Season with garlic, chili powder, parsley, oregano, and basil.
3. Cook on high for at least 2 hours.
4. I cook it on Low for about 6 hours.

black bean soup, red kidney beans, garbanzo beans, vegetarian, tomatoes, kernel corn, onion, green bell pepper, stalks celery, garlic, chili powder, parsley, oregano, basil

Taken from www.food.com/recipe/slow-cooker-chili-510231 (may not work)