Name: Vegan Chili
Prep time: 57 min
Cook time: 133 min
Total time: 190 min
Yield: 6 servings
Cuisine: american
Ingredients: 2.5 cup vegetable broth; 0.5 cup uncooked quinoa; 15 oz black beans ((1 can of black beans) drained and rinsed); 14 oz canned diced tomatoes (do not drain); 0.25 cup chopped red bell pepper; 0.25 cup chopped green bell pepper; 1 medium carrot (diced); 0.5 cup corn kernels; 0.5 null onion (chopped); 3 clove garlic (minced); 0.5 null small chili pepper; 2 tsp chili powder; 0.25 tsp cayenne pepper; 1.5 tsp sea salt; 1 tsp ground black pepper; 1 tsp ground cumin; 1 tsp oregano; null null vegan sour cream; null null avocado; null null scallion; null null vegan cheese; null null shredded carrots

Instructions

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1

Add the vegetable broth (2.5 cups), uncooked quinoa (0.5 cup), black beans (15 oz) and canned diced tomatoes (14 oz) to the slow cooker. Stir to combine.
2

Next add the chopped red bell pepper (0.25 cup), chopped green bell pepper (0.25 cup), carrot (1 medium), corn kernels (0.5 cup), onion (0.5) and garlic (3 cloves), and stir, then add the chili powder (2 tsp), cayenne pepper (0.25 tsp), sea salt (1.5 tsp), ground black pepper (1 tsp), ground cumin (1 tsp), and oregano (1 tsp) and stir a few times to combine.
3

Cover your slow cooker and set to high for 2.5 to 3 hours or on low for 5-6 hours. Monitor during the last 30 minutes on high or the last hour on low. Adjust liquid preference by selecting the lower or higher end of the time range.
4

Taste when finished, and add any more [sea salt] or heat if needed. Feel free to add more [vegetable broth] too if a more liquid consistency is desired.
5

After cooking, serve with your favorite toppings such as [vegan sour cream], [avocado], [scallion], [vegan cheese] or [shredded carrots]. Enjoy!