Hearty Vegan Slow-Cooker Chili

Name: Hearty Vegan Slow-Cooker Chili
Cook time: 5 h 10 min
Yield: 15 servings
Cuisine: United Kingdom
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

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.’ : )

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 134 calories; protein 6.3g; carbohydrates 24.8g; fat 2.4g; sodium 616.7mg.

Depriving yourself can lead to lot of eat , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as off limits ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the junk food and should have just enjoyed it in the first place."

When it comes to eat on evening , much eat or eating too much of the bad kinds of food will make lead to trouble on sleeping. On the other side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to sleep .

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