Slow Cooker Vegetarian Chili

• 2 cubes vegetable bouillon, crumbled
• 1 tablespoon ground cumin
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground red pepper
• 1 cup water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can vegetarian baked beans
• 1 (14.5 ounce) can diced tomatoes
• 1 onion, diced
• 2 stalks celery, diced
• 1 cup diced carrot
• 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
• 1 cup coconut milk (optional)

1. Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
2. Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
3. Cook on High for 6 to 8 hours.
4. Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.

vegetable bouillon, ground cumin, clove garlic, chili powder, ground turmeric, oregano, basil, ground red pepper, water, black beans, dark red kidney beans, vegetarian baked beans, tomatoes, onion, stalks celery, carrot, fresh green beans, coconut milk

Taken from www.allrecipes.com/recipe/237366/slow-cooker-vegetarian-chili/ (may not work)