Slow Cooker Vegan Chili
This spicy vegan chili is loaded with beans, colorful peppers, and other veggies for a hearty and flavorsome dinner that's easy to make in a slow cooker.
olive oil
1
tablespoon
onions, chopped
2
green bell pepper, chopped
1
red bell pepper, chopped
1
yellow bell pepper, chopped
1
garlic, minced
4
cloves
diced tomatoes with juice
2
(14.5 ounce) cans
black beans, rinsed and drained
1
(15 ounce) can
garbanzo beans, drained
1
(15 ounce) can
kidney beans, rinsed and drained
1
(15 ounce) can
tomato paste
2
(6 ounce) cans
frozen chopped spinach, thawed and drained
1
(10 ounce) package
frozen corn kernels, thawed
1
cup
zucchini, chopped
1
yellow squash, chopped
1
chili powder
6
tablespoons
ground cumin
1
tablespoon
dried oregano
1
tablespoon
dried parsley
1
tablespoon
salt
½
teaspoon
ground black pepper
½
teaspoon
tomato sauce, or more if needed
1
(8 ounce) can
vegetable broth, or more if needed
1
cup
 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.
