Ingredients
The following ingredients have 4 Servings
- 21 ⁄4 cups vegetable broth
- 1 ⁄2 cup uncooked quinoa
- 15 oz can black beans
- 1 ⁄2 container 28 oz diced tomatoes
- 1 ⁄4 cup chopped red bell pepper
- 1 ⁄4 cup chopped green bell pepper
- 1 shredded carrot
- 1 ⁄2 onion (chopped)
- 2 cloves garlic
- 1 ⁄2 small chili pepper
- 2 teaspoons chili powder
- 1 ⁄4 teaspoon cayenne pepper
- 1 1 ⁄2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 ⁄2 cup corn kernels
- Toppings
- chopped avocado chunks
- chopped green onions
- shredded carrot
- Vegan Cashew Sour Cream
- 1 ⁄2 cup soaked cashews (cashews soaked in water overnight)
- 3-4 tablespoons water
- splash apple cider vinegar
- 1 ⁄2 teaspoon fine sea salt
- 1 teaspoon lime juice
Instruction
- Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker (Crock-Pot) 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).
- Vegan Cashew Sour Cream
- 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.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
