Ingredients
15
15 servings
- •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
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.
- Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.
- Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.
Nutritional Facts
Per 15 servings
- Calories: 134
- Carbohydrate: 25g
- Fat: 2g
- Fiber: 7g
- Protein: 6g
- Sugar: 7g
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