1/2cupsoaked cashewscashews soaked in water overnight
splash apple cider vinegar
1/2teaspoonfine sea salt
Add the broth, sweet potato, uncooked 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 to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
Serve on chili with your favourite toppings (avocado, chopped green onions).
If you try this Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.1. This chili freezes well. Pack into ziploc bags and lay flat and freeze. Label for an efficient freezer system!
2. This chili lasts a good week in the fridge.
3. You can add any ground provisions you’d like to the chili. Just adjust the broth accordingly if you want to keep your chili liquid-y.