Juliet Freudman, iEG contributor
Nothing’s worse after a long day when all you want is some warm comfort food, but you have no energy left to slave over the stove for hours. So, start this before you head out!
This 3-step chili (simplified from Jessica in the Kitchen’s Vegan Crockpot Quinoa and Black Bean Chili) involves throwing everything into a pot and letting it work its magic for the next 3 hours!
Vegan Crockpot Quinoa and Black Bean Chili
Prep Time: 10 mins | Cook Time: 3 hours | Servings: 4-5
Ingredients:
- 2¼ cups vegetable broth
- ½ cup uncooked quinoa
- 15 oz can black beans
- ½ container 28 oz diced tomatoes
- ½ cup chopped red/green bell pepper
- 1 shredded carrot
- ½ onion, chopped
- 2 cloves garlic
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Toppings:
- chopped avocado chunks
- chopped green onions
- vegan cashew sour cream
Instructions:
- Add the broth, quinoa, black beans, and tomatoes to the slow cooker and stir.
- 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 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).
Super easy to prepare, and after it cooks all on its own, you’ll have a steaming bowl of chili, the best comfort food during harsh January winters.
Juliet Freudman is a freshman at Northwestern’s Medill School of Journalism who can be found eating chocolate when she’s not dreaming of Paris.