You can modify this vegan chili recipe to suit your personal preferences. I just add ingredients to chili to increase its heartiness and color palette, but you are welcome to substitute just a few green peppers or zucchinis of the same color if you choose. By the time you are done, you just want everything to be flavorful, hearty, and moist.
| Prep Time: | 30 mins |
| Cook Time: | 5 hrs 10 mins |
| Total Time: | 5 hrs 40 mins |
| Servings: | 15 |
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
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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
Reviews
I followed the recipe aside from the seasonings (I did my own thing) and it’s great. Pic taken with about 1-2 hours to go. I recommend for an easy chili.
This is such a great recipe. Family favorite no matter the season. Been making it for years. I’ve even made it at the Fire Station. Guys loved it.
Could not get the tomato taste out no matter what I did. Wasted so much food and time trying to make this taste more like a traditional chili. I would take out the tomato paste and sauce and reduce the amount of chili powder.
We made this today, and I was worried going into it that it wouldn’t fit in the slow cooker. Thankfully it came right up to the top, and no further. I adjusted the spice down for the children, and it turned out fantastic!
This was my 1st time making it and I made it exactly as is and I would not change anything. It was amazing. Thank you.
Outstanding taste and satisfying meal
Found this recipe when I was searching for a “tomatoey” chili and this totally hit the mark! We make this when we camp and it is perfect!
Great recipe! Everyone loved it. My second batch I did lessen the chili powder.
A delicious explosion of vegetables. I love all of the colors and the variety of veggies. We didn’t miss the meat at all.
The was delicious. I omitted the tomato sauce and used V8 juice. Added chopped celery and tri colored quinoa. I also did not add the spinach.
I make this all the time! We love it so much. My husband and I got rid of 100 pounds partly due to this fantastic recipe. So much healthier we were. Then COVID-19 hit and we stopped eating this and went to carbs and sugar! So sad. BUT- we are back at it. And I will look up more vegan recipes to get us back in shape. Thank you for the pictures and great recipes!
I tweeked the recipe. Removed the corn, increased the chili and added cayenne and red pepper flakes because I like it HOT. I also added tempeh and lentils which added a bit more savory. Next time instead of tempeh, I will try mushrooms. I think this would be really good with mushrooms and Jalapeños
Kinda winged it with the ingredients. Didn’t have chili powder (at lest couldn’t find it), so I added a few pieces of jalapeno peppers I had in the freezer. My veggies included corn, green beans, bell peppers, and garbanzo, pinto, kidney, and navy beans.
Have made five times. Followed recipe directly first time. Left out tomato sauce after – we are not such fans of very tomato flavor. Increased garlic and onion, cause you can never have too much! Definitely recommend cooking garlic, onion and peppers first. Last time did not and not nearly as flavorful. Great recipe! Have recommended to many. Thanks for sharing!
I had to add a little more seasoning but other than that it was perfect.
Excellent recipe, very hearty and satisfying like traditional chili. Try it! Will definitely make again. Made with homesteader cornbread also from this site.
I have made this twice. Once without meat and the second time, with ground turkey. It is super easy! I pre-cook everything, that way I only leave it in the pot to slow cook for 2 hours.
It turned out great. I did it for a potluck. It was a winner by my co-workers. I did substitute the dice tomatoes with a can of Rotel. It gave it a nice bite. Plus, I found a can of black beans with lime and jalapeños.
Lots of flavor and good and hearty! Great meal! And easy!!!
Loved this chili! I found this recipe while looking for Daniel fast meal ideas. It’s easy and makes a lot. I followed the recipe as written except for the chili powder and spinach. I ran out of chili powder, but 5tbs was perfect. My crock pot was filled to almost overflowing so I had to leave the spinach out. Can’t wait to make this again! Next time I’ll try it with the spinach and half the tomato paste.
Initially I didn’t have enough sauce but I settled with extra tomatoes and an additional can of paste. It was delicious. My kids loved it. Couple of days later I added spaghetti sauce and put it over veggie noodles. It was very tasty.