Slow Cooker Vegan Chili

This vegan chili is packed with rich and colorful vegetables, spices, and three kinds of beans for a hearty and crowd-pleasing slow cooker meal.

• Preparation Time: 30 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 40 mins
• Calories: 134 Calories

Ingredients

• 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
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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 2

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.

Step 3

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.