Hearty Vegan Slow-Cooker Chili

This vegan chili recipe can be adjusted according to your taste preferences. I add ingredients just to bulk up the heartiness and color palette 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.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 134 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 2 onions, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon dried parsley
• 1 tablespoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 zucchini, chopped
• 1 yellow bell pepper, chopped
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 yellow squash, chopped
• 6 tablespoons chili powder
• 1 cup vegetable broth, or more if needed
• 1 (8 ounce) can tomato sauce, or more if needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.