Holiday Slow Cooker Veggie Chili
Holiday Slow Cooker Veggie Chili
The holidays do not get any heartier than a bowl of delicious vegan chili!
Servings
12
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 cubed pumpkin or butternut squash, chopped
- 1 yellow squash, chopped
- 4 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 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 canellini beans, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 (6 ounce) cans tomato paste
- 2 cup vegetable broth, or more if needed
- chipotle chili powder to taste
Directions
- Heat olive oil in a large skillet over medium heat. Cook the green and red peppers and onions 8 to 10 minutes. Add garlic and sauté 1 minute more. Place the mixture into a slow cooker. Stir in corn, zucchini, yellow squash, chili powder, smoked paprika, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, canellini beans. kidney beans, and tomato paste until thoroughly mixed. Stir in vegetable broth. 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 vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.