Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups vegetable broth
  • 1/2 cup uncooked quinoa
  • 15 oz black beans ((1 can of black beans) 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
  • 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

Instruction

  • 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.
  • Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.
  • Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
  • After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!