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Slow Cooker Vegan Chili
Slow Cooker Vegan Chili
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Prep Time:
30 minutes
Cook Time:
310 minutes
Total Time:
340 minutes
Vibrant vegan chili with a medley of colorful veggies, aromatic spices, and a trio of beans for a satisfying slow cooker dish.
Ingredients:
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 2 (6 ounce) cans tomato paste
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 (8 ounce) can tomato sauce, or more if needed
  • 1 cup vegetable broth, or more if needed
Instructions:
  • In a large skillet over medium heat, sizzle olive oil and sauté onions, bell peppers, and garlic until onions caramelize, about 8 to 10 minutes.
  • Pour the mixture into a slow cooker and gently combine the tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until well blended.
  • Pour the tomato sauce and vegetable broth over the ingredients and let it simmer on Low for 4 to 5 hours. Taste and adjust seasoning as needed. If the chili is too thick, stir in more tomato sauce and vegetable broth to reach your desired consistency. Continue cooking on Low for another 1 to 2 hours.

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