Homemade Slow Cooker Vegan Chili

With corn, squash, tomatoes, and 3 types of beans competing for space on your spoon, you'll agree there's no shortage of taste in this easy vegan slow cooker chili recipe.

• Preparation Time: 25 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 25 mins
• Calories: 337 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Cook on Low for 4 to 5 hours.