Posted by Melissa Kinghttps://mywholefoodlife.com/2018/09/16/vegan-slow-cooker-quinoa-chili-gluten-free/
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Vegan Slow Cooker Quinoa Chili
- 2 cups cooked black beans OR 1 can black beans, drained and rinsed
- 2 cups cooked kidney beans OR 1 can kidney beans, drained and rinsed
- 2 cups chopped onions
- 1 28-ounce can diced tomatoes
- 4 cups vegetable broth
- 3-4 cloves garlice, minced
- 1 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- sea salt to taste
- 1/2 cup dried quinoa
In a slow cooker, add all the ingredients except the quinoa. Cook on high for 3 hours, or until the onions look soft.
When the soup is ALMOST done, add the quinoa and stir well. Cook for another 8-10 minutes.
Serve immediately or refrigerate for later. The soup is delicious topped with avocado and my vegan sour cream!
This chili will last a couple weeks in the fridge and up to 6 months in a freezer.