Are you ready to warm up your kitchen with a bowl of hearty, wholesome goodness? This Vegan Crockpot Quinoa Black Bean Chili is not just a meal; it's a comforting embrace in a bowl! With its rich flavors and nutritious ingredients, this chili is perfect for busy weeknights or lazy weekends. Imagine coming home to the tantalizing aroma of spices and beans simmering away, ready to be devoured. Plus, it’s incredibly easy to make! Just toss everything into your crockpot and let it do the magic. Trust us, you won’t want to miss out on this deliciously satisfying dish that serves up to six people—ideal for sharing or meal prepping for the week ahead!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup quinoa
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Prepare your vegetables by washing and chopping the bell pepper and onion into uniform small pieces. Mince the garlic cloves finely.
- Open and drain the black beans, rinsing them under cold water to remove excess sodium. Set aside.
- In the crockpot, combine the rinsed quinoa, drained black beans, diced tomatoes, chopped bell pepper, chopped onion, and minced garlic.
- Pour the vegetable broth over the ingredients, ensuring all components are mostly covered by liquid.
- Add chili powder, cumin, salt, and pepper. Stir all ingredients thoroughly to distribute spices evenly.
- Cover the crockpot and set to low heat setting. Allow chili to cook for 5-6 hours, which will help develop deep, rich flavors.
- Occasionally stir the chili halfway through cooking to prevent sticking and ensure even heat distribution.
- Check quinoa's tenderness and liquid absorption in the last hour of cooking. Add more vegetable broth if the chili seems too dry.
- Once cooking is complete, taste and adjust seasonings as needed. Let the chili rest for 10-15 minutes before serving.
- Optional: Garnish with fresh cilantro, avocado slices, or vegan sour cream before serving.
Tips
- Rinse Your Quinoa: Don’t skip the rinsing step! It removes the bitter coating called saponin, ensuring your chili has a clean, nutty flavor.
- Chop Evenly: When preparing your vegetables, chop the bell pepper and onion into uniform pieces. This helps them cook evenly and enhances the texture of your chili.
- Layer Wisely: To prevent sticking, layer your ingredients in the crockpot with the quinoa on the bottom and the vegetable broth poured over the top.
- Adjust Consistency: If you find the chili is too thick towards the end of cooking, simply add a splash more vegetable broth to reach your desired consistency.
- Taste and Adjust: Always taste your chili before serving! You can enhance the flavors by adding more spices, salt, or even a squeeze of lime for a fresh kick.
- Garnish Creatively: Elevate your dish with toppings like fresh cilantro, avocado slices, or a dollop of vegan sour cream to add a creamy contrast to the chili's robust flavors.
- Make It Your Own: Feel free to customize the recipe by adding in your favorite vegetables or beans. Corn, zucchini, or even sweet potatoes can add a delightful twist!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
