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Crock Pot vegetarian chili

Melissa
  • 380 minutes
  • Serves 8

INGREDIENTS

1 15 ounce can

Black beans

3

Carrots

3

stalks Celery

3 cloves

Garlic

1

Jalapeno

2 15 ounce cans

Kidney beans, red

1

Onion

1

Red bell pepper

1 29 ounce can

Tomatoes

1 cup

Vegetable stock

3 tbsp

Chili powder

1

Salt and pepper

1 tbsp

Olive oil, extra virgin

2 tsp

Cumin, ground