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Vegan Crockpot Quinoa and Black Bean Chili

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

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

Cashew Cream inspired by Oh She Glows