Vegan Crockpot Chili - Black Bean & Quinoa

By norsegal8

Ingredients

• 2 1/4 cups vegetable broth
• 1 /2 cup uncooked quinoa
• 15 oz can black beans, drained and rinsed
• 14 oz diced tomatoes
• 1 /4 cup chopped red bell pepper
• 1 /4 cup chopped green bell pepper
• 1 shredded carrot
• 1 /2 onion, chopped
• 2 cloves garlic
• 1 /2 small chili pepper
• 2 teaspoons chili powder
• 1 /4 teaspoon cayenne pepper
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 /2 cup corn kernels
• 1 /2 teaspoon fine sea salt
• Nutrition Facts
• Toppings
• chopped avocado chunks
• chopped green onions
• shredded carrot

Details

Adapted from jessicainthekitchen.com

Preparation

Step 1

Instructions

Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Set the slow cooker (Crock-Pot) 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.