Ingredients
8
8 servings
- •1 tablespoon olive oil
- •3 bell peppers, chopped
- •2 onions, chopped
- •4 cloves garlic, chopped
- •1 zucchini, chopped
- •1 yellow squash, chopped
- •1 cup chopped fresh spinach
- •2 (28 ounce) cans diced tomatoes
- •1 (15 ounce) can whole kernel corn, drained
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can garbanzo beans, rinsed and drained
- •1 (12 ounce) can tomato paste
- •1 cup vegetable broth
- •6 tablespoons chili powder
- •1 tablespoon dried oregano
- •1 tablespoon ground cumin
- •salt and ground black pepper to taste
Instructions
- Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.
- Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.
- Cook on Low for 4 to 5 hours.
Nutritional Facts
Per 8 servings
- Calories: 337
- Carbohydrate: 64g
- Fat: 5g
- Fiber: 18g
- Protein: 15g
- Sugar: 16g
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