Print

Vegan Slow Cooker Chili with Quinoa and Enchilada Sauce

vegan crockpot recipe with quinoa, enchilada sauce and avocado slices in white bowl with lime wedges and cilantro

4.5 from 2 reviews

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!

Ingredients

Scale
  • 4 cups chopped sweet potato, about 3 medium
  • 1 large bell pepper, chopped
  • 1 small onion, chopped
  • 2 15oz cans low sodium black beans, rinsed and drained
  • 1 15oz can diced tomatoes
  • 1 cup frozen corn, thawed slightly
  • 1 TBS minced garlic
  • 1 TBS chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp salt, to taste
  • 1 cup quinoa, uncooked
  • 4 cups enchilada sauce
  • 1/2 cup water
  • juice of 1 lime

toppings:

  • avocado, cilantro, nutritional yeast, tortilla chips, etc.

Instructions

  1. Have your enchilada sauce and veggies prepped.
  2. In slow cooker, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, corn and garlic. Sprinkle in seasonings and stir until ingredients are combined.
  3. Add in quinoa, enchilada sauce, water, and lime. Stir together until ingredients are evenly dispersed in slow cooker.
  4. Cook chili on HIGH for 3-4 hours, or until sweet potatoes are soft. Serve in bowls and add on favorite toppings. Enjoy!

Notes

*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.

Nutrition

Keywords: Vegan Slow Cooker Chili, Vegan Crockpot Recipes, Slow Cooker Vegan Enchilada Quinoa Chili