Slow Cooker Vegan Chili

This spicy vegan chili is loaded with beans, colorful peppers, and other veggies for a hearty and flavorsome dinner that’s easy to make in a slow cooker.

Slow Cooker Vegan Chili

Slow Cooker Vegan Chili

Emmy
This spicy vegan chili is loaded with beans, colorful peppers, and other veggies for a hearty and flavorsome dinner that's easy to make in a slow cooker.
Prep Time 30 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 40 minutes
Course Healthy, Main Dishes, Vegetarian
Cuisine American
Servings 15
Calories 134 kcal

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
  • 14.5 ounce cans diced tomatoes with juice
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can garbanzo beans drained
  • 15 ounce can kidney beans rinsed and drained
  • 6 ounce cans tomato paste
  • 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
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 ounce can tomato sauce or more if needed
  • 1 cup vegetable broth or more if needed

Instructions
 

  • 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.
  • 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. 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.

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