Vegan Slow Cooker Chili with Quinoa and Enchilada Sauce
Servings: 12 servings
Calories: 237kcal
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!
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Ingredients
- 4 cups chopped sweet potato about 3 medium
- 1 large bell pepper chopped
- 1 small onion chopped
- 2 15 oz cans low sodium black beans rinsed and drained
- 1 15 oz 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
- Have your enchilada sauce and veggies prepped.
- 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.
- Add in quinoa, enchilada sauce, water, and lime. Stir together until ingredients are evenly dispersed in slow cooker.
- 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
Serving: 1/12 | Calories: 237kcal | Carbohydrates: 38g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 319mg | Fiber: 7g | Sugar: 5g