Homemade Slow Cooker Vegan Chili recipe

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Ingredients

1 tablespoon olive oil
3 bell peppers, chopped
2 onions, chopped
4 cloves garlic, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 cup chopped fresh spinach
2 (28 ounce) cans diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (12 ounce) can tomato paste
1 cup vegetable broth
6 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
salt and ground black pepper to taste

Nutrition Info

337.1 calories
carbohydrate: 63.5 g
cholesterol: : -
fat: 4.7 g
fiber: 17.8 g
protein: 15.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1366.1 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This makes a huge bowl of vegan chili.

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