Hearty Chili

Info

Ingredients

• 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
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 (8 ounce) can tomato sauce, or more if needed
• 1 cup vegetable broth, or more if needed

Steps

1. 1. 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.


2. 2. 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.


3. 3. 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.