Slow Cooker Vegan Chili

Name: Slow Cooker Vegan Chili
Prep time: 30 min
Cook time: 310 min
Total time: 340 min
Yield: 15 serving
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; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 (8 ounce) can tomato sauce, or more if needed; 1 cup vegetable broth, or more if needed

This vegan chili is packed with rich and colorful vegetables, spices, and three kinds of beans for a hearty and crowd-pleasing slow cooker meal.

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
0.5 teaspoon salt
0.5 teaspoon ground black pepper
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed