Ingredients

• 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)

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Instructions

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.