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Vegan Crockpot Quinoa and Black Bean Chili Recipe

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This recipe for Vegan Crockpot Quinoa and Black Bean Chili, by , is from Cooking Joyful, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Samantha Chrestensen


2 1/4 cups vegetable broth
1/2 cup uncooked quinoa
15 oz can black beans, drained and rinsed
14 oz diced tomatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 shredded carrot
1/2 onion, chopped
2 cloves garlic
1/2 small chili pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1/2 cup corn kernels

1. Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
2. Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
3. Set the slow cooker (Crock-Pot) to high for 2 1/2 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 a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.

Number Of Servings:
Number Of Servings:
4 - 5
Preparation Time:
Preparation Time:
3 hr. 10 min.




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