Vegan Chili
This hearty and cozy Vegan Chili comes together with just 10 minutes of prep! Ideal for your slow cooker and perfect for meal prepping, it creates a rich, satisfying, and filling chili. Made with simple pantry ingredients, it's a delightful meal for the whole family and freezes beautifully for later enjoyment.
Instructions
- 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!
Nutrition Facts
Per portion