Slow Cooker Vegan Chili
Description
This vegan chili is packed with rich and colorful vegetables, spices, and three kinds of beans for a hearty and crowd-pleasing slow cooker meal.
Ingredients
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1 tablespoon olive oil
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2 onions, chopped
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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4 cloves garlic, minced
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2 (14 1/2 ounce) cans diced tomatoes with juice
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can garbanzo beans, drained
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1 (15 ounce) can kidney beans, rinsed and drained
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2 (6 ounce) cans tomato paste
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1 cup frozen corn kernels, thawed
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1 zucchini, chopped
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1 yellow squash, chopped
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6 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 tablespoon dried parsley
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 (8 ounce) can tomato sauce, or more if needed
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1 cup vegetable broth, or more if needed
Directions
1
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
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.
3
Pour the tomato sauce and vegetable broth over the ingredients. 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.