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
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 2 , 6 ounce
• 1 , 10 ounce
• 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
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 , 8 ounce
• 1 cup vegetable broth , or more if needed

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving