Glutin Free Vegan Chili

This Slow Cooker Vegetarian Chili recipe is hearty, delicious, easy to make, and naturally vegan and gluten-free.

• Ready In: 6 hrs 10 mins
• Serves: 6-8
• Yields: 1 Gallon

Ingredients

• 1  cup quinoa (uncooked )
• 1  yellow onion
• 4  garlic cloves, minced
• 4  cups  dried beans (your choice)
• 1  chipotle chile in adobo, chopped
• 2 (14 ounce) cans diced tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 (4 ounce) can green chilies (chopped)
• 5  cups  vegetable stock
• 2  tablespoons chili powder
• 1  tablespoon ground cumin
• 1  teaspoon salt
• 1  teaspoon sugar
• 1⁄2 teaspoon black pepper

Directions

1. Dice onion and chop garlic, saute until onions are translucent.
2. Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.
3. Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
4. (Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, cilantro, thinly-sliced green onions, sour cream, salsa, etc.).