Ingredients

The following ingredients have 6 Servings
  • 3 1/4 cups vegetable broth
  • 1/2 cup uncooked quinoa
  • 15 oz can black beans (drained and rinsed)
  • 14 oz diced tomatoes or can of fire roasted tomatoes
  • 1 15 ounce can pumpkin puree
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 shredded carrot
  • 1/2 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1/2 small chili pepper
  • 1 tablespoon 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

  • Turn your slow cooker to warm. Add in the broth, quinoa, black beans, tomatoes and pumpkin puree to the slow cooker. Stir to combine.
  • Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the ingredients and seasonings and stir a few times to combine.
  • Set the slow cooker 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). If you like your chili thick but with more liquid, do the 2 ½ on high, and 5 on low. If you like it thicker with just a little bit it liquid, go with the higher number for each option.
  • Remove chili and stir to combine. Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sour cream and parsley. Enjoy!