This Hearty Vegan Slow-Cooker Chili is dense, nutritious, and satisfying. It is perfect for a cold winter day. Make a double batch. It freezes well.


1 tablespoon olive oil

2 onions, chopped.

1 green bell pepper, chopped.

1 red bell pepper, chopped.

1 yellow bell pepper, chopped.

4 cloves garlic, minced.

2 (14.5 ounces) cans of diced tomatoes with juice

1 (15-ounce) can of black beans, rinsed and drained

1 (15-ounce) can of garbanzo beans, drained

1 (15-ounce) can of kidney beans, rinsed and drained

2 (6-ounce) cans of tomato paste

1 (10-ounce) package of 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

1 (8 ounce) can of tomato sauce, or more if needed

1 cup vegetable broth, or more if needed


Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions brown, 8 to 10 minutes.

Transfer the mixture to 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 the chili is too thick, add more tomato sauce and vegetable broth to the desired thickness. Cook on Low for an additional 1 to 2 hours.


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