Vegan Chili (Slow Cooker)
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This Vegan Chili is hearty and cozy and takes only 10 minutes of prep! It goes right into your slow cooker and is perfect for meal prepping. It results in a thick, and delicious chili that is so filling!
Ingredients
  • 2½ cups vegetable broth
  • ½ cup uncooked quinoa
  • 15 oz black beans (1 can of black beans) drained and rinsed
  • 14 oz canned diced tomatoes do not drain
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped green bell pepper
  • 1 medium carrot diced
  • ½ cup corn kernels
  • ½ onion chopped
  • 3 cloves garlic minced
  • ½ small chili pepper
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1½ teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
Instructions
  1. Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
  2. 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.
  3. Cover your Crockpot™ and set to high for 2½ 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 2½ 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.
  4. 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.
  5. After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/vegan-chili-slow-cooker/