Name: Hearty Vegan Slow-Cooker Chili
Prep time: 30 min
Cook time: 30 min
Yield: 15
Ingredients: Olive oil - 1 tablespoon; Onions, chopped - 2; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Yellow bell pepper, chopped - 1; Garlic, minced - 4 cloves; Diced tomatoes with juice - 2 (14.5 ounce) cans; Black beans, rinsed and drained - 1 (15 ounce) can; Garbanzo beans, drained - 1 (15 ounce) can; Kidney beans, rinsed and drained - 1 (15 ounce) can; Tomato paste - 2 (6 ounce) cans; Frozen chopped spinach, thawed and drained - 1 (10 ounce) package; Frozen corn kernels, thawed - 1 cup; Zucchini, chopped - 1; Yellow squash, chopped - 1; Chili powder - 6 tablespoons; Ground cumin - 1 tablespoon; Dried oregano - 1 tablespoon; Dried parsley - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Tomato sauce, or more if needed - 1 (8 ounce) can; Vegetable broth, or more if needed - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Hearty Vegan Slow-Cooker Chili

1. Olive oil - 1 tablespoon

2. Onions, chopped - 2

3. Green bell pepper, chopped - 1

4. Red bell pepper, chopped - 1

5. Yellow bell pepper, chopped - 1

6. Garlic, minced - 4 cloves

7. Diced tomatoes with juice - 2 (14.5 ounce) cans

8. Black beans, rinsed and drained - 1 (15 ounce) can

9. Garbanzo beans, drained - 1 (15 ounce) can

10. Kidney beans, rinsed and drained - 1 (15 ounce) can

11. Tomato paste - 2 (6 ounce) cans

12. Frozen chopped spinach, thawed and drained - 1 (10 ounce) package

13. Frozen corn kernels, thawed - 1 cup

14. Zucchini, chopped - 1

15. Yellow squash, chopped - 1

16. Chili powder - 6 tablespoons

17. Ground cumin - 1 tablespoon

18. Dried oregano - 1 tablespoon

19. Dried parsley - 1 tablespoon

20. Salt - ½ teaspoon

21. Ground black pepper - ½ teaspoon

22. Tomato sauce, or more if needed - 1 (8 ounce) can

23. Vegetable broth, or more if needed - 1 cup

How to cook deliciously - Hearty Vegan Slow-Cooker Chili

1. Stage

Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.

2. Stage

Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.

3. Stage

Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.