Hearty Vegan Slow-Cooker Chili

Chili - Soup, Stew and Chili

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). 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 -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Brief

Prep 45 mins

Cook: 5hrs10 mins

Total: 5hrs55 mins

Servings: 15

Yield: 15 servings

Hearty Vegan Slow-Cooker Chili

Ingredients

1 tablespoon olive oil

1 green bell pepper

chopped

1 red bell pepper

chopped

1 yellow bell pepper

chopped

2 onions

chopped

4 cloves garlic

minced

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

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 (8 ounce) can tomato sauce

or more if needed

1 cup vegetable broth

or more if needed

Soup, Stew and Chili

Directions

Step 1

Heat olive oil in a large skillet over medium heat and cook the green red and yellow bell peppers onions and garlic until the onions start to brown 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach corn zucchini yellow squash chili powder cumin oregano parsley salt black pepper tomatoes black beans garbanzo beans kidney beans and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.

Step 2

Set the cooker on Low and cook until all vegetables are tender 4 to 5 hours. Check seasoning; if chili is too thick add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutritional Information

Hearty Vegan Slow-Cooker Chili

Servings Per Recipe:15

Calories: 134.1

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 24.8g 8%

Dietary Fiber: 7.3g 29%

Sugars: 7.1g

Fat: 2.4g 4%

Saturated Fat: 0.3g 2%

Vitamin A Iu: 4464.2IU 89%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.4mg 28%

Vitamin C: 49.7mg 83%

Folate: 67.1mcg 17%

Calcium: 98.7mg 10%

Iron: 4.3mg 24%

Magnesium: 50mg 18%

Potassium: 664.8mg 19%

Sodium: 616.7mg 25%

Thiamin: 0.2mg 15%

Calories From Fat: 21.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.