Ingredients

• 1 tablespoon olive oil
• 3 bells peppers , chopped
• 2 onions , chopped
• 4 cloves garlic , chopped
• 1 zucchini , chopped
• 1 yellow squash , chopped
• 1 cup chopped fresh spinach
• 2 , 28 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 12 ounce
• 1 cup vegetable broth
• 6 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• salt and ground black pepper to taste

Instructions

1. 1 Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.
2. 2 Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.
3. 3 Cook on Low for 4 to 5 hours.

Nutrition per serving