Vegan Slow Cooker Chili with Quinoa and Black Beans

Here is a recipe for a delicious hearty chili made with protein-rich quinoa and black beans. It is easy to assemble and throw in a slow cooker. Finish it by topping with avocado and vegan cashew cream. This Vegan slow cooker chili with quinoa and black beans is perfect for a fall or winter dinner.


Vegan Slow Cooker Chili with Quinoa and Black Beans

Ingredients:

  • 2 1/4 cups bone broth or vegetable broth
  • 1/2 cup uncooked quinoa (sprouted quinoa)
  • 15 oz can black beans, drained and rinsed OR 1 cup soaked and cooked dry beans
  • 14 oz diced tomatoes (I like to use roasted tomatoes)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 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

Instructions:

  1. Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
  2. Next add the peppers, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
  3. Set the slow cooker (Crock-Pot) to high for 2 1/2 to 3 hours or on low for 5-6 hours

Serves: about 4
Prep Time: 10 Min
Cook Time: 2 3/4 hours to 6 hours


Vegan Cashew Sour Cream

  • 1/2 cup soaked cashews (cashews soaked in water overnight)
  • 3-4 tablespoons water
  • A splash apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon lime juice

Instructions:

  1. Blend all the ingredients for cashew sour cream in a high-speed blender until smooth, for about 30 seconds, scraping blender once halfway in between.
  2. Serve on chili with your favorite toppings (avocado, chopped green onions).

Adapted by Angela Gustafson from Jessica in the kitchen  by Jessica, 2014

“Let food be thy medicine and medicine be thy food.” ~ Hippocrates