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
- olive oil: 1 Tbsp
- onions: 2 piece (chopped)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- yellow bell pepper: 1 piece (chopped)
- garlic: 4 clove (minced)
- tomatoes with juice: 2 cans (14.5 ounce cans, diced)
- black beans: 1 can (15 ounce can, drained)
- garbanzo beans: 1 can (15 ounce can, drained)
- kidney beans: 1 can (15 ounce can, drained)
- tomato paste: 2 cans (6 ounce cans)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- frozen corn kernels: 1 cup (thawed)
- zucchini: 1 piece (chopped)
- yellow squash: 1 piece (chopped)
- chili powder: 6 Tbsp
- ground cumin: 1 Tbsp
- oregano: 1 Tbsp (dried)
- parsley: 1 Tbsp (dried)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- tomato sauce: 1 can (8 ounce can, if needed)
- vegetable broth: 1 cup (if needed)
Metric Conversion
Stages of cooking
-
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. Dotdash Meredith Food Studios
-
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. Dotdash Meredith Food Studios
-
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. Dotdash Meredith Food Studios
