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.
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.