Diane's Vegetarian Chili

HEARTH VEGAN SLOW-COOKER CHILI

INGREDIENTS:

1 Tablespoon olive oil

1 each; green, yellow, red pepper, chopped

2 onions, chopped

4 cloves, garlic, minced

1 (10 oz) package frozen chopped spinach, thawed & drained

1 cup frozen corn kernels, thawed

1 zucchini, chopped

1 yellow squash, chopped

5 tablespoons, chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

6 tablespoons chili powder

1 tablespoon dried parsley

½ teaspoon salt

½ teaspoon ground black pepper

2 (14.5) cans diced tomatoes with juice

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed & drained

1 (15 oz) garbanzo beans, rinsed & drained

2 (6oz) tomato paste

1 (8oz) can tomato sauce

1 cup veggie broth

Heat oil in large skillet over medium heat, and cook the peppers, onions and garlic until the onions start to brown. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, 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 veggie broth over the ingredients.

Set the cooker on Low, and cook until all veggies are tender, 4-5 hours. Check seasoning, if chili is too thick, add more tomato sauces and veggie broth.