Recipe Thursday: Vegan Black Bean & Quinoa Chili (Crockpot)

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Two of my favorite things about the fall are crockpots and chili! I LOVE chili, especially during football season! This weeks recipe Thursday came from Jessica in the Kitchen who brought us a delicious black bean and quinoa crockpot chili. Go check out her page, she has a ton of great recipes! This took about 10 minutes to prepare and 3 hours to cook! I give it two BIG thumbs up, and I will definitely be making it again.  
vegan chili recipe, bean chile, black bean and quinoa chile, vegan, vegan recipes, veganism, fall vegan recipes, chile, recipe, jaime messina, recipe thursday


Ingredients

  • 2 1/4 cups low sodium vegetable broth 
  • 1/2 cup uncooked quinoa 
  • 15 oz can black beans, drained and rinsed 
  • 14 oz can diced tomatoes 
  • 1/4 cup red bell pepper, chopped 
  • 1/4 cup green bell pepper, chopped
  • 1 carrot, shredded 
  • 1/2 onion, chopped 
  • 2 cloves of garlic 
  • 1/2 small chili pepper, chopped 
  • 2 teaspoons chili powder 
  • 1/4 teaspoon cayenne pepper 
  • 1 1/2 teaspoon Himalayan salt 
  • 1 teaspoon ground black pepper 
  • 1 teaspoon ground cumin 
  • 1 teaspoon oregano 
  • 1/2 cup corn kernels 

Directions
  1. Add the vegetable broth, quinoa, black beans and diced tomatoes into the slow cooker, stir to combine.
  2. Add peppers, carrot, onion, and garlic and stir. Add the rest of the ingredients and stir to combine. 
  3. Set the crockpot to high for 2 1/2-3 hours or on low for 5-6 hours.
  4. Pour into a bowl and top with your favorite toppings and enjoy! 

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