Crock Pot Vegetarian 3 Bean Chili

2 14.5 oz cans of Diced Tomatoes (Drained)
1  15.5 oz Can Black Beans (Rinsed and Drained)
1 15.5 oz Can Red Kidney Beans (Rinsed and Drained)
1 15.5 oz Can Great Northern white Beans (Rinsed and Drained)
1 14.5 oz Can Whole Kernal corn (Drained)
1 10.75 oz can Tomato soup
1 Packet McCormick chili seasoning (I use Tex-Mex or Hot)


Combine the Tomato soup and chili seasoning in the crock pot. Add Diced tomatoes and stir together with soup and seasoning. Add the Beans and Corn and stir until everything is coated well. Cook on low for up to 8 hours or on high for 4 hours. Serve over cooked Elbow noodles and sprinkle grated Cheddar cheese on top.


Can also add cooked ground beef, Turkey or Venison.