Slow Cooker Vegan Bean & Quinoa Chili

Name: Slow Cooker Vegan Bean & Quinoa Chili
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American, Latin American
Ingredients: 1 red onion diced; 2 cups frozen corn thawed; 2 cans red kidney beans rinsed and drained 3 cups 500g; 2 cans black beans rinsed and drained ~2.5 cups 550g; 1 cup uncooked quinoa rinsed; 3-5 cloves garlic minced; 1/2 bunch fresh cilantro stems and leaves divided and finely chopped; 2 tablespoons ancho chili powder salt-free; 2 teaspoons ground cumin; 1 teaspoon cayenne pepper optional; 1 teaspoon kosher salt plus more to taste; 28 ounces salt-free crushed tomatoes; 6 ounces salt-free tomato paste; 2 3/4 cups low-sodium vegetable broth; Serving suggestions: avocado dairy-free cheese, sour cream, etc.; avocado, or dairy free cheese for serving

3 steps

Prep:10minCook:3h

Updated at: Thu, 18 Jan 2024 07:30:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories270.4 kcal (14%)

Total Fat3 g (4%)

Carbs58.6 g (23%)

Sugars11.1 g (12%)

Protein16.7 g (33%)

Sodium764.4 mg (38%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1red onion

diced

2 cupsfrozen corn

thawed

2cans red kidney beans

rinsed and drained, 3 cups 500g

2cans black beans

rinsed and drained, 2.5 cups 550g

1 cupquinoa

uncooked, rinsed

3cloves garlic

minced

0.5 bunchfresh cilantro

stems and leaves divided and finely chopped

2 tablespoonsancho chili powder

salt-free

2 teaspoonsground cumin

1 teaspooncayenne pepper

optional

1 teaspoonkosher salt

plus more to taste

28 ouncessalt free crushed tomatoes

6 ouncessalt-free tomato paste

2 ¾ cupslow-sodium vegetable broth

or dairy free cheese, for serving

Instructions

Step 1

Add the onion, corn, beans, quinoa, garlic, cilantro stems, spices, salt, crushed tomatoes, tomato paste, and vegetable broth to a slow cooker. Mix well, until everything is evenly distributed.

Step 2

Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 3 hours.

Step 3

Season & Serve: Stir well and add additional salt to taste, if necessary. Serve warm; top with the remaining cilantro leaves and any additional toppings, as desired. Leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.