Vegan Chili
This slow cooker vegan chili is healthy and hearty, and packed with veggies, spices, and quinoa. It's every bit as good as a meat chili, and super easy to make!
Servings 6
Calories 192kcal
Ingredients
- 2 ½ cups vegetable broth
- ½ cup uncooked quinoa
- 15 ounces black beans (1 can, drained and rinsed)
- 14 ounces canned diced tomatoes (do not drain)
- ¼ cup red bell pepper (chopped)
- ¼ cup green bell pepper (chopped)
- 1 medium carrot (diced)
- ½ cup corn kernels
- ½ onion (chopped)
- 3 garlic cloves (minced)
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.
- Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
- After your soup is finished cooking, serve and top with your favorite toppings such as vegan sour cream, avocado, scallion, and vegan cheese or shredded carrots. Enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat over medium heat on the stove.
Nutrition
Calories: 192kcal