An easy Vegan Slow Cooker Chili with Quinoa and Enchilada sauce is hearty and delicious. You won’t miss the meat in this vegetarian meal!
*Use enchilada sauce link and follow instructions, but double to make 4 cups. I also subbed in avocado oil and an all-purpose gluten-free flour.
Chili should serve about 12-16 medium-small bowls as written. Store leftovers in fridge up to one week, or transfer to airtight container and store in freezer, up to 3 months.
Nutrition information approximate, based on 12 servings.
Keywords: Vegan Slow Cooker Chili, Vegan Crockpot Recipes, Slow Cooker Vegan Enchilada Quinoa Chili