Easy Vegan Chili Recipe (Slow Cooker)
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (133)

Easy Vegan Chili Recipe (Slow Cooker)

NUTRITION · PER SERVING190M COOK
CAL 9%·PRO 17%
CARBS 32G72% OF CAL
7G FIBER5G SUGAR20G OTHER
FAT 3G13% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan chili made with black beans, quinoa, and warming spices like cumin and cayenne. It's thick, filling, and ideal for meal prep.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 1/2 cups vegetable broth
  • 1/2 cup uncooked quinoa
  • 15 oz black beans ((1 can of black beans) drained and rinsed)
  • 14 oz canned diced tomatoes (do not drain)
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 medium carrot (diced)
  • 1/2 cup corn kernels
  • 1/2 onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 small chili pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
PREP
10M
SODIUM
545MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.