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This makes a huge bowl of vegan chili.
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
Directions
Step 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.
Step 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.
Step 3
Cook on Low for 4 to 5 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 337 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium1366mg | 59% |
| Total Carbohydrate64g | 23% |
| Dietary Fiber18g | 64% |
| Total Sugars16g | |
| Protein15g | |
| Vitamin C79mg | 395% |
| Calcium196mg | 15% |
| Iron11mg | 58% |
| Potassium1405mg | 30% |
*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.
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