Slow Cooker Vegan Chili with Black Beans and Quinoa
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
6 hours 15 minutes
Cuisine
American
Category
Main Course
Description
This Slow Cooker Vegan Chili is a hearty and comforting dish that combines the rich flavors of black beans, quinoa, and a variety of vegetables. The slow cooking process allows the spices to meld beautifully, creating a robust and satisfying meal. The addition of quinoa not only adds a unique texture but also boosts the protein content, making this chili a wholesome and nutritious option for any meal. Perfect for those chilly days, this vegan chili is both filling and flavorful, ensuring everyone at the table leaves satisfied.
Originating from the traditional chili con carne, this vegan version swaps out meat for plant-based ingredients without sacrificing taste. The use of a slow cooker simplifies the cooking process, allowing you to set it and forget it while the flavors develop over time. Serve this chili with a side of crusty bread or over a bed of rice for a complete meal. The choice of black beans and quinoa was intentional, providing a balance of textures and nutrients, making this dish not only delicious but also incredibly healthy.
Ingredients
For the Chili
- 1 cup quinoa, rinsed
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Preparation
Rinse the quinoa under cold water to remove any bitterness.
Chop the bell pepper and onion, and mince the garlic.
Cooking
Add the rinsed quinoa, black beans, diced tomatoes, chopped bell pepper, onion, and minced garlic to the slow cooker.
Pour in the vegetable broth and add the chili powder, cumin, smoked paprika, salt, and pepper.
Stir everything together until well combined.
Cover the slow cooker and set it to cook on low for 6 hours.
Before serving, taste and adjust the seasoning if necessary.
Chef's Tips
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper.
- Garnish with fresh cilantro and avocado slices for added flavor and texture.
Nutrition Information
Serving_size
1 bowl
Calories
250 kcal
Protein
10 g
Carbohydrates
45 g
Fat
5 g
Fiber
12 g
Sugar
8 g
Sodium
600 mg
Saturated_fat
1 g
Cholesterol
0 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Chipotle Chili
Add 1-2 chopped chipotle peppers in adobo sauce for a smoky, spicy kick.
Sweet Potato Chili
Include 1 diced sweet potato for a touch of sweetness and added nutrition.
Three-Bean Chili
Use a mix of black beans, kidney beans, and pinto beans for a variety of textures.
Storage Instructions
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in individual portions for up to 3 months.
Shelf
Not suitable for shelf storage.