Description
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.’ : )
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
- 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.
- 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.
- 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.
Prep Time: 45 mins
Cook Time: 5 hrs 10 mins
Total Time: 5 hrs 55 mins
Servings: 15