Hearty Vegan Slow-Cooker Chili

Name: Hearty Vegan Slow-Cooker Chili
Prep time: 45 min
Cook time: 5 h 10 min
Total time: 5 h 55 min
Cuisine: American, TexMex
Ingredients: 1 tablespoon olive oil; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 onions, chopped; 4 cloves garlic, minced; 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; ½ teaspoon salt; ½ teaspoon ground black pepper; 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 (8 ounce) can tomato sauce, or more if needed; 1 cup vegetable broth, or more if needed

Instructions

Prep:45minCook:5h 10min

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Updated at: Thu, 14 Mar 2024 16:10:57 GMT