This makes a huge bowl of vegan chili.

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Recipe Summary

prep:
25 mins
cook:
4 hrs 10 mins
total:
4 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.

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  • Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.

  • Cook on Low for 4 to 5 hours.

Nutrition Facts

337 calories; protein 15.4g; carbohydrates 63.5g; fat 4.7g; sodium 1366.1mg. Full Nutrition
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