• Prep Time:
  • Cooking Time:
  • Serves: 4-5 servings

Vegan Crockpot Qoinoa and Black Bean Chili

  • Recipe Submitted by on

Category: Chili, Beans, Crockpot

 Ingredients List

  • 2¼ cups vegetable broth
  • ½ cup uncooked quinoa
  • 15 oz can black beans
  • ½ container 28 oz diced tomatoes
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped green bell pepper
  • 1 shredded carrot
  • ½ onion, chopped
  • 2 cloves garlic
  • ½ small chili pepper
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ cup corn kernels
  • Toppings
  • chopped avocado chunks
  • chopped green onions
  • shredded carrot
  • Vegan Cashew Sour Cream
  • ½ cup soaked cashews (cashews soaked in water overnight)
  • 3-4 tablespoons water
  • splash apple cider vinegar
  • ½ teaspoon fine sea salt
  • 1 teaspoon lime juice


1. Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
2. Next add the peppers, carrot, 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 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
4. Vegan Cashew Sour Cream
5. 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.
6. Serve on chili with your favourite toppings (avocado, chopped green onions).

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