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Hearty Vegan Slow-Cooker Chili
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.
Nutrition Facts
134kcal Calories per
serving
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 617mg 27%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 26%
Total Sugars7g
Protein6g
Vitamin C 50mg 249%
Calcium 99mg 8%
Iron 4mg 24%
Potassium 665mg 14%
Nutrition Information
cooking 5 hrs 10 mins
cost 5 hrs 40 mins
active 30 mins
weight 15
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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
Nutrition Facts
134kcal Calories per
serving
Expand
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 617mg 27%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 26%
Total Sugars7g
Protein6g
Vitamin C 50mg 249%
Calcium 99mg 8%
Iron 4mg 24%
Potassium 665mg 14%
Nutrition Information
cooking 5 hrs 10 mins
cost 5 hrs 40 mins
active 30 mins
weight 15
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