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This Healthy Vegan Quinoa and Black Bean Chili is packed with flavor! I’m talking juicy, chewy, chunky veggies, quinoa and black beans all coming together for a very tasty chili.

Healthy Vegan Quinoa and Black Bean Chili
10 mins
3 hours
3 hours 10 mins

Serves: 4-5 servings

2¼ cups vegetable broth
½ cup uncooked quinoa
15 oz can black beans
½ container 28 oz diced tomatoes
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
1 shredded carrot
½ onion, chopped
2 cloves garlic
½ small chili pepper
2 teaspoons chili powder
¼ teaspoon cayenne pepper
1 ½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
½ cup corn kernels

chopped avocado chunks
chopped green onions
shredded carrot
Vegan Cashew Sour Cream
½ cup soaked cashews (cashews soaked in water overnight)
3-4 tablespoons water
splash apple cider vinegar
½ teaspoon fine sea salt
1 teaspoon lime juice

Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
Next 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).
Vegan Cashew Sour Cream
Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
Serve on chili with your favourite toppings (avocado, chopped green onions).