Hearty Vegan Slow-Cooker Chili

Name: Hearty Vegan Slow-Cooker Chili
Prep time: 30 min
Cook time: 310 min
Total time: 340 min
Ingredients: 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 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 (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; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 (8 ounce) can tomato sauce, or more if needed; 1 cup vegetable broth, or more if needed

4.5

(160)

123 Reviews

11 Photos

This vegan chili recipe can be adjusted according to your taste preferences. I add ingredients just to bulk up the heartiness and color palette 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.

Recipe by Grete

Updated on January 30, 2023

close up on a ladle full of hearty vegan slow-cooker chili

11

Prep Time:

30 mins

Cook Time:

5 hrs 10 mins

Total Time:

5 hrs 40 mins

Servings:

15

Jump to Nutrition Facts

Ingredients

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 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 (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
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Directions

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.

Nutrition Facts (per serving)

134	Calories
2g	Fat
25g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 134
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	2%
Sodium 617mg	27%
Total Carbohydrate 25g	9%
Dietary Fiber 7g	26%
Total Sugars 7g
Protein 6g
Vitamin C 50mg	249%
Calcium 99mg	8%
Iron 4mg	24%
Potassium 665mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.