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the daniel fast recipe

Hearty Vegan Crock Pot Chili

The perfect, hearty meal you can make ahead--and it's Daniel Fast-approved!
4.20 from 5 votes
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Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 179 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 yellow onions chopped
  • 4 cloves garlic minced
  • 1 10 oz. package frozen spinach thawed and drained
  • 1 cup frozen corn kernels thawed
  • 1 medium zucchini chopped
  • 1 medium yellow squash chopped
  • 6 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 14.5 oz cans diced tomatoes with juice
  • 1 15 oz. can black beans rinsed and drained
  • 1 15 oz. can garbanzo beans rinsed and drained
  • 1 15 oz can kidney beans rinsed and drained
  • 2 6 oz. cans tomato paste
  • 1 8 oz. can tomato sauce
  • 1 cup vegetable broth

Instructions
 

  • 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.
  • 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. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1-2 hours.

Nutrition

Calories: 179kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 820mgPotassium: 887mgFiber: 9gSugar: 9gVitamin A: 5090IUVitamin C: 140mgCalcium: 125mgIron: 5mg
Keyword comfort food, fall, winter
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