Slow Cooker Vegan Bean & Quinoa Chili | From My Bowl

From My Bowl

Slow Cooker Vegan Bean & Quinoa Chili

Serves 830 mins prep90 mins cook

Slow Cooker Bean Quinoa Chili is the perfect protein-packed chili to whip up for a quick dinner or easy meal prep. All you need is 10 ingredients. Gluten-Free, Refined Sugar Free, Oil-Free.

0 servings

What you need

red onion

Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables

cup frozen corn

O Organics Red Kidney Beans, No Salt Added

can red kidney beans

can black beans

cup quinoa

clove garlic

bunch cilantro

tbsp ancho chile

tsp ground cumin

tsp cayenne

tsp kosher salt

O Organics Crushed Tomatoes in Tomato Puree, No Salt Added

oz no salt added diced tomatoes

Swanson Natural Goodness 50% Less Sodium Beef Broth

cup low sodium beef broth

avocado

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Instructions


0 Prep: 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.
1 Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 3 hours.
2 Season &amp; 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.

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