Grandma's Crock Pot Vegetarian Chili

Although it isn't my grandma's recipe, this was definitely yummy enough to call hers.  We had this for dinner last night and it will definitely be added to the list of the family favorites AND it is super easy! 

Ingredients

• 1 (19 ounce) can black bean soup
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (16 ounce) can vegetarian baked beans
• 1 (14.5 ounce) can chopped tomatoes in puree
• 1 (15 ounce) can whole kernel corn, drained (I left out the corn due to an allergy)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 1 tablespoon chili powder, or to taste (I only used 1/2 teaspoon because my family isn't 'in' to super spicy foods)
• 1 tablespoon dried parsley (I substituted a teaspoon of 'Italian Seasoning' in for this and the next 2 ingredients)
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

Directions

1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.