Recipe By Aaron Schwartz
Rating
Published Mar 10th
Prep 25m Cook 4h 10m Additional - Ready In 4h 35m
Servings 8 servings Calories 337.1

This makes a huge bowl of vegan chili.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 3 bell peppers, chopped
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 cup chopped fresh spinach
  • 2 (28 ounce) cans diced tomatoes
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (12 ounce) can tomato paste
  • 1 cup vegetable broth
  • 6 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Cook on Low for 4 to 5 hours.

Nutrition Facts

  • Calories 337.1
  • Carbohydrate 63.5 g
  • Fat 4.7 g
  • Fiber 17.8 g
  • Protein 15.4 g
  • Saturated Fat 0.7 g
  • Sodium 1366.1 mg
  • Sugar 16.3 g

Reviews

  1. My husband is a chili expert and he loves this recipe. It's hearty and makes a lot. I like to serve it with corn tortilla chips and diced avocados.

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