This Vegan Crockpot Quinoa and Black Bean Chili needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili.
Hey everyone, this is Jessica from Jessica in the Kitchen and I’m guest blogging on Sarah’s blog today! I blog about healthy foods (just like Sarah) that are absolutely delicious and nutritious for you.
As it’s Chili Week, I’ll be sharing my absolutely favourite chili recipe with you – this This Vegan Crockpot Quinoa and Black Bean Chili.
If you’re the kind of person who has never tried a chili without meat, this is definitely the kind to try. All the meat lovers in my household absolutely loved it, and kept asking for more. It takes about 10 minutes prep time, then it goes right into the crockpot. I only had to check on it maybe twice (without lifting the top) and it was perfectly fine after only a short 3 hours.
What resulted was a thick, filling and delicious chili that was definitely meaty due to the chunks of vegetables and beans and the quinoa thickening up.
The vegan sour cream on top was definitely one of my favourite parts because it contrasted so perfectly to the chili and was just like regular sour cream. You’re going to want to make the full batch because you’ll definitely be going back for seconds!
Vegan Crockpot Quinoa and Black Bean Chili
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Ingredients
- 21 ⁄4 cups vegetable broth
- 1 ⁄2 cup uncooked quinoa
- 15 oz can black beans
- 1 ⁄2 container 28 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 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 ⁄2 cup corn kernels
- Toppings
- chopped avocado chunks
- chopped green onions
- shredded carrot
- Vegan Cashew Sour Cream
- 1 ⁄2 cup soaked cashews cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- 1 ⁄2 teaspoon fine sea salt
- 1 teaspoon lime juice
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).
- 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).
Notes
Liz @ Tip Top Shape says
Sad note – I do not have a crockpot to make this in 🙁 It looks great, though!!! I love the idea of adding quinoa to a chili!
Sarah says
Aww! Get your hands on a crockpot, Liz! They’re well worth the expense! 🙂
Kristi @ Inspiration Kitchen says
What a great vegan chili! Any excuse to use my crock pot is good for me – I love crock pot meals!
Sarah says
Slow-cooked is the best! 🙂
Gayle @ Pumpkin 'N Spice says
Your chili recipes are killing me, Sarah! They all look absolutely amazing! I love that this takes hardly any prep time and then just let the crock pot do the rest of the work. And I love finding new ways to use quinoa, so I can’t wait to try this out!
Sarah says
Jessica did an amazing job with this chili for sure! 🙂
Mary Frances @ The Sweet {Tooth} Life says
All things quinoa! This is the ultimate healthy comfort food Sarah. Pass me the pot, I’m skipping bowls 😉
Manali @ CookWithManali says
looks amazing, wish I could eat this for dinner tonight! and Jessica is always so good with her pictures! 🙂
Sarah says
Totally agree Manali! Jessica’s photos are amazing. 🙂
Kelly says
Love seeing Jessica here with this vegan chili! Such a tasty idea to add quinoa in here. It looks amazing and love that it’s made in the crock-pot too!
Sarah says
Jessica did an awesome job with this chili! She’s uber talented. 🙂
Amber @ Dessert Now, Dinner Later! says
I like that this is still chunky and thick even without meat! Looks great!
Christin@SpicySouthernKitchen says
I totally have to try that vegan cashew sour cream. I love how thick this chili looks!
Isadora says
I love Jessica! What a great guest post! I love making vegetarian chili because there are so many awesome things you can pack it with that most people don’t even miss the meat! I love the addition of the quinoa 🙂
Sarah says
Jessica’s awesome and TOTALLY the queen of vegetarian food! 🙂
Jessica @ Jessica in the Kitchen says
Thanks for having me on your blog Sarah!!
Sarah says
My pleasure, Jessica! Thanks again for the great post. 🙂