This is a Vegetarian Chili that has a LOT of flavor! But if you aren't vegetarian feel free to throw in some chicken or extra-lean ground beef!
What you need...
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 (Sweet potatos, or butternut squash are good too)
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 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 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
How to make it...
- 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.(I added the zucchini in as well.) 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.
- Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. (or High for 3-4 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.