A's Vegan Slow-Cooker Chili

Adam and I love chili all year around, but this time of year it's especially attractive. This chunky chili is loaded with healthy veggies and can please any palate, even if you're not vegan.

This recipe is all about being healthy, flexible, and time conscious.

First, let's talk about being healthy. This recipe has nothing but vegetables and beans in it. Boom. Instantly healthy.
And it's flexible. This recipe was MADE to be customized. If you don't like a veggie, omit it. If you feel like it's missing a veggie, add it. I think that I'll double the spinach the next time I make this and I'm positive that it will turn out delicious. If this recipe was a band, it would be rubber.
And perhaps most important, the crockpot makes it so. stinking. easy. Throw everything together in the morning and let it cook all day. Dinner is served! Or throw everything together at night and let it cook while you're sleeping. It makes a great reheatable lunch to pack for work. This recipe is as healthy, flexible, and speedy as you are busy.
I followed this recipe almost exactly. The result delivered the robust, chunky and flavorful chili that the recipe promised. Yum!

Total time: about 7 hours. Active time: about 20 minutes. Makes 10 servings.
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 package of frozen spinach, thawed and chopped
  • 1 cup of frozen corn kernels
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 6 TBSP chili powder
  • 1 TBSP ground cumin
  • 1 TBSP dried oregano
  • 1 TBSP dried parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 28 ounces of canned diced tomatoes (with juice)
  • 1 15-oz can of black beans, rinsed and drained
  • 1 15-oz can of garbanzo beans, rinsed and drained
  • 1 15-oz can of kidney beans, rinsed and drained
  • 12 oz canned tomato paste
  • 8 oz canned tomato sauce
  • 1 cup of veggie broth
Heat the oil in a pan and then saute the peppers and onions for 7 minutes. Add the garlic. Saute for a few more minutes or until the onion starts to brown.
Add the onion mixture to the crockpot. Add all of the remaining ingredients except for the tomato sauce and the veggie broth. Mix everything well.
Now pour the tomato sauce and broth over the top of everything.
I know what you're thinking.

'That can't be it. That was WAY too easy.'

Yep, it was. Set it, forget it, and 7 hours later your chili will be waiting for you. It's a little crockpot full of (slightly spicy) heaven.

Adam's taste rating: 4 ladles
Alina's taste rating: 4 ladles
Healthy rating: 5 ladles
Ease of prep rating: 5 ladles
Overall average: 4.5 ladles


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