Easy Vegan Chili Recipe (Slow Cooker)
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!
Nutrition Facts
Ingredients
Instructions
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.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Jessicainthekitchen →Chef's Notes
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.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Thank you, Jessica, for sharing this DELICIOUS recipe! We are having a cold snap here in Pensacola, Florida, and chili sounded really good. So, I stumbled upon your recipe and decided to give it a go - WOW, am I happy I did! Flavorful, filling, easy-to-assemble ... honestly, has to be one of my favorite recipes, overall! I added Garden Crumbles to it during the last 20 minutes of cooking, and it really added to it. Again, thank you for sharing this! We love it!
I’ve never left a review before - the recipe was THAT delicious and flavourful. I omitted a few spices like chilli (ironic) and added kidney beans, and it’s still so good. I blended a bit which also has given it a creamy cozy texture. This dish will be on repeat this fall/winter.
This was a crowd pleaser! I have two very picky daughters and they raved about it. Hubby loved it and they are all meat eaters. So easy and simple to throw together in the crock pot. Thank you for the amazing recipe
Great recipe, did it on the stove in Dutch oven and added kidney beans and nutritional yeast.
My carnivore husband and vegan son loved it.
Did you make this recipe?
Leave a Comment