Description
A hearty and flavorful easy vegan chili recipe made in a slow cooker, packed with quinoa, black beans, vegetables, and warming spices. Perfect for a nutritious and satisfying plant-based meal that can be made with minimal effort and ideal for busy weeknights.
Ingredients
Scale
Liquids & Grains
- 2 1/2 cups vegetable broth
- 1/2 cup uncooked quinoa
Beans & Vegetables
- 15 oz black beans (1 can, drained and rinsed)
- 14 oz canned diced tomatoes (do not drain)
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 medium carrot, diced
- 1/2 cup corn kernels
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 small chili pepper
Spices & Seasonings
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Combine Base Ingredients: Add the vegetable broth, uncooked quinoa, black beans, and canned diced tomatoes with their juices into the slow cooker. Stir thoroughly to combine all the liquid and grains evenly.
- Add Vegetables and Aromatics: Incorporate the chopped red and green bell peppers, diced carrot, corn kernels, chopped onion, minced garlic, and half a small chili pepper into the mixture. Stir well to distribute the vegetables throughout the base.
- Season the Chili: Add chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and oregano to the slow cooker. Stir a few times to ensure spices are evenly mixed with the vegetables and beans.
- Slow Cook: Cover the Crockpot™ and set to high heat for 2 1/2 to 3 hours, or low heat for 5 to 6 hours. Monitor the chili during the last 30 minutes on high or last hour on low to achieve your preferred consistency—shorter cooking time yields more liquid; longer results in thicker chili.
- Adjust Seasoning: Once cooking is complete, taste the chili and adjust salt and heat levels if necessary. If desired, add additional vegetable broth to reach your preferred soupiness.
- Serve with Toppings: Spoon chili into bowls and garnish with your favorite toppings such as vegan sour cream, sliced avocado, scallions, vegan cheese, or shredded carrots for added flavor and texture. Enjoy your wholesome vegan chili!
Notes
- Rinsing canned black beans reduces sodium content and improves flavor.
- Adjust the cayenne pepper based on your preferred spice level.
- Quinoa adds protein and thickens the chili; do not rinse before adding to retain nutrients.
- For a chunkier chili, increase the quantity of bell peppers and corn.
- Leftovers keep well refrigerated for up to 4 days and freeze excellently for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
- Optional toppings add extra flavor and creaminess without dairy products.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes to 3 hours (high) or 5 to 6 hours (low)
- Category: Main Course, Soup, Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 3.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan chili, slow cooker chili, quinoa chili, plant-based chili, easy vegan recipe, healthy chili, vegetable chili
