Vegan three-bean crockpot quinoa chili. Say that three times fast. This is becoming one of my favorite, go-to autumn crockpot recipes. It’s comforting, slightly spicy (appealing to my fiance who isn’t a huge fan of super spicy foods), packed with fiber and protein and full of flavor.
I really just love crockpot meals. If a crockpot was a human, I know we’d be best friends. It’s just such a versatile appliance. Slow-cookers are easy to use and really flexible — you can make so many things in them without having to put in too much effort!
To me, chili and soup are quintessential fall foods. When the air gets cooler, cuddling up with a warm bowl of comfort is the ideal situation. I use three kinds of beans in this kidney, chickpeas and lentils! ALL THE BEANS.
When it comes to a soup or chili, it’s really up to you what you want to put in, but I really like the taste I’ve achieved with this recipe.
Three-bean vegan quinoa chili
• 1 can kidney beans
• 1 can garbanzo beans
• 1 cup dry lentils (red or green is fine, I used green)
• 1 cup quinoa
• 1 can southwest corn or 1 1/2 cups frozen corn
• 1/2 white onion, chopped (or several generous shakes of dried, minced onion)
• 8 ounces tomato sauce
• 2 tbsp barbecue sauce
• 3 1/2 cups water
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp curry powder
• 1 tsp cumin
• dash or two pepper
This recipe is pretty flexible! Feel free to adjust some of the spicier seasonings to make it more hot or mild depending on your taste. Then just throw all of it in your slow-cooker for 3 hours on high or 5-6 hours on low heat. It’s that simple, which is what makes it so great. And it goes great with a cup of chai tea.
Happy fall! Let me know in the comments what your favorite crockpot recipe is.
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