veggie chili

I've been trying to incorporate more veggies and fiber in my diet. Fiber is our friend. A lady I know from my job told me about this recipe for vegetarian chili and brought me the recipe. I saw where she altered it to her taste. Like most older people she prefers her food on the mild side...but I'm a spicy girl. Not blow your head off spicy, but I like big bold flavors with a little bit of heat. I played around with her recipe a bit and came up with one that I think is totally legit. Hope your inspired once again. This is slow cooker friendly or you can do it on the stove top in a big pot. This is super easy to make and freezes extremely well.

Ingredients
14oz can of black bean soup
15oz can of kidney beans (drained and rinsed)
15oz can of garbonzo beans (drained and rinsed)
16oz can bush's baked beans
28oz can crushed tomatoes(the one w/basil already in it)
1 15oz can of corn kernels drained
1 medium onion. Chopped
1 zucchini. Chopped
1 celery stalk. Chopped
3 garlic cloves. Chopped
1/2 jalapeno. Seeded finely chopped.
1tbs cumin
1tbs parsley
1tbs smoked paprika
1/8 tsp cayanne pepper
1tbs honey
1tbs peanut butter
1 package of soyrizo

Combine all of these ingredients in a slow cooker and season with your spices cook on low for 6-8 hours or on the stove tope for 3 hours.
Serve with cornbread, tortillas or rice.
Hope your inspired to make this. It came out super yummy!

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