Rating: 4.5 stars 4.5
156 Ratings
  • 5 star values: 108
  • 4 star values: 31
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3

This vegan chili recipe can be adjusted according to your taste preferences. 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.



Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add onions, green, red, and yellow 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 black 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

134 calories; protein 6.3g; carbohydrates 24.8g; fat 2.4g; sodium 616.7mg. Full Nutrition