This Vegan Chili is hearty and cozy and takes only 10 minutes of prep! It goes right into your slow cooker and is perfect for meal prepping. It results in a thick, and delicious chili that is so filling!
15ozblack beans(1 can of black beans) drained and rinsed
14ozcanned diced tomatoesdo not drain
1/4cupchopped red bell pepper
1/4cupchopped green bell pepper
1/2small chili pepper
1 1/2teaspoonssea salt
1teaspoonground black pepper
Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
Cover your Crockpot™ and set 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.
Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!
Expert Tips and FAQ
Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the chili.
Be sure to stir everything together well. Since you want to let your Crockpot™ do its thing without disturbing it, you want to ensure all your veggies and seasonings are properly mixed so they all cook together perfectly.
If you want an extra creamy chili, you can blend a cup of it at the end in a blender, then stir it back in. This is a method I love to do in many of my soups, and it works well with chili too!
I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
Feel free to make this your OWN! You can leave the corn out, try two different types of beans - the options are endless!
How to Serve - I would suggest trying to my vegan sour cream to serve on top with a few slices of avocado!If you try this Vegan Chili with Quinoa and Black Beans 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.