Vegan Chili
Ingredients
The base
-
2 ½
cups
vegetable broth
-
½
cup
uncooked quinoa
-
15
oz
black beans (1 can, drained and rinsed)
-
14
oz
canned diced tomatoes (do not drain)
Vegetables
-
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
Seasonings
-
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
- Combine vegetable broth, uncooked quinoa, black beans, and diced tomatoes in the slow cooker and stir.
- Add chopped peppers, diced carrot, corn, onion, and minced garlic, then stir to combine.
- Mix in the remaining seasonings and stir a few times.
- Cover and cook on high for 2 ½ to 3 hours or on low for 5 to 6 hours, monitoring towards the end.
- Taste and adjust seasoning if needed.
- Serve hot and top with your favorite toppings like vegan sour cream or avocado.
Nutrition Facts (estimated)
Servings
6
Calories
192
Total fat
2g
Total carbohydrates
37g
Total protein
10g
Sodium
1115mg
Cholesterol
0mg
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