Homemade Slow Cooker Vegan Chili
Description
With corn, squash, tomatoes, and 3 types of beans competing for space on your spoon, you'll agree there's no shortage of taste in this easy vegan slow cooker chili recipe.
Ingredients
•
1 tablespoon olive oil
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3 bell peppers, chopped
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2 onions, chopped
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4 cloves garlic, chopped
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1 zucchini, chopped
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1 yellow squash, chopped
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1 cup chopped fresh spinach
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2 (28 ounce) cans diced tomatoes
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can garbanzo beans, rinsed and drained
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1 (12 ounce) can tomato paste
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1 cup vegetable broth
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6 tablespoons chili powder
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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salt and ground black pepper to taste
Directions
1
Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.
2
Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.
3
Cook on Low for 4 to 5 hours.