EASIEST VEGETARIAN CHILI RECIPE ‣‣ made in the slow cooker

(upbeat music) – Hi, friends, welcome back to my channel. If you’re new here, my name is Alyssa. Today I have got a recipe for
you that is perfect for fall, perfect for winter, perfect for meal prep. It’s also healthy, high
protein, gluten-free, and vegan. We are making my tried and
true vegetarian chili recipe that is made in the slow cooker. You can also cook it on the stove. I think you could also
make it in the Instant Pot. It has this really lovely
meaty kind of texture thanks to my favorite ingredient, which you’ll see inside the video. And it also just has tons of flavor. And I have a few tweaks that
I’ve made to classic chili to make it even more flavorful. So if you are a chili fan, you are absolutely gonna love this recipe. It is so simple to make, and I can’t wait to show you how to do it. So before we dive in,
don’t forget to subscribe by clicking the red button
that is right below this video. And the recipe, as always, is linked down in the description box. Without further ado, let’s
go ahead and dive in. All right, so like I said, we are using a slow
cooker for this recipe, so we are just gonna add everything in. And we are starting with some red onion, as well as some chopped bell pepper, some chopped jalapeno
pepper for a little kick, some garlic, one can of kidney beans, and one can of black beans. You can also just use
two cans of chili beans. As well as a 28-ounce can
of fire-roasted tomatoes, some regular white quinoa, and then our spices are chili
powder, cumin, coriander, smoked paprika, salt, and pepper. And to finish everything off, we are adding in vegetable broth. You are going to give this a quick stir so that it’s combined, and then
you can just pop the lid on. And we are setting this
on high for four hours, or you can cook it on low
for like six to eight hours. Once your slow cooker has done its thing, your chili will be nice
and thick and gorgeous. You can take the lid
off and give it a stir. If it’s a little bit too
thick for your liking. I like thick chilis. You can add a little bit of
water or extra vegetable broth. But either way, this is pretty much all
you gotta do to make it. It’s so good and so easy. So now I’m gonna share how I like to serve this vegetarian chili. So we’re gonna scoop it
into our bowls of course. And once you have your serving in there, you can top it with something creamy. I like to do coconut yogurt, but you could also do a vegan sour cream. And then something spicy. For that, we’re gonna
do some sliced jalapeno. Then I like to do avocado. Just adds a nice extra
layer of creaminess, and avocado is great on
everything pretty much. And then I’m gonna do some
crunchy tortilla chips that I just kind of
crumbled with my hands, as well as some green onions. And this is just the perfect
balance of everything, spicy, creamy, crunchy, a little bit of a bite from the onions. And this is honestly just
one of the best chilis. I really hope that you guys give it a try. It’s great for meal prep, like I said. Also serves a crowd, so it’s
great for football season, and it’s definitely meat-eater approved. And there you have it, my friends. I hope you enjoyed our
delicious vegetarian chili. This recipe is a classic. It is definitely a crowd-pleaser. It’s one of those things that
you can make a huge batch of. It’s freezer-friendly. It’s meal prep-friendly. And it’s also really great for meat-eaters because it kind of has that meaty texture thanks to the quinoa. So I challenge you if
you live with somebody who swears by only ground beef chili that you make this recipe
and see what they think because I have a feeling that
they’re going to love it. So if you do wanna make it, as always, the link is down in the description box. The recipe’s up on the
blog with instructions, ingredient list, everything
you need to make it. If you do end up making it, I would love to know what you think. Please come back to this video. Let me know down in the comments. I love hearing your
feedback on the recipes ’cause I love seeing what you guys make. And if you are not yet already part of this awesome community here on YouTube, I would love to invite you to subscribe. So easy, all you have to do
is just click the red button that is right below this
video that says Subscribe, and that will subscribe you. Otherwise, thank you so
much for taking the time out of your day to be here. It means the world to me. I hope you enjoyed it, and I’ll see you guys in the next video. Bye! (upbeat music)

17 comments on “EASIEST VEGETARIAN CHILI RECIPE ‣‣ made in the slow cooker”

  1. Shannon says:

    I’m gonna meal prep this!

  2. HelenaMikas says:

    This has just solved my problem ..as I love chili but had never found such a great recipe *

  3. Annette Atkinson says:

    Looks delicious….😊

  4. Amy Dierks says:

    Looks yummy!

  5. Todd Parker says:

    Thanks for sharing, never thought of adding quinoa, nice 👍

  6. Linda Hills says:

    Where are the recipe and direction?

  7. Make It Dairy Free says:

    love the idea of quinoa! Great idea! I love tortilla chips in mine too!

  8. Maggie Wickwire says:

    Gonna try this! Looks great esp with that cold front looming in the near future down here. 😋

  9. Vegan For The Animals Ⓥ says:

    I love my slow cooker for chili, and I have a good recipe already, but I'm definitely gonna try this, it looks awesome and even better than the one I have been doing ! (Hope I get the amounts right in terms of the quinoa and the veg broth….)

  10. Dontae Robison says:

    I can’t wait to try this! Thanks so much!

  11. tuberoses1 says:

    I’m gonna make it and tag you on my IG

  12. charlene wagoner says:

    Looks delicious! I made this before. Will be making it again.

  13. Jaclyn Turnipseed says:

    I want to try this! Your website recipe says to put the quinoa in at the end but it looks like you put it in in the beginning in the video.

  14. C⁴Cosplay says:

    This looks amazing!! Is there a way to make this stovetop in a dutch oven? I lack a slow cooker right now!!

  15. Lisa Degley says:

    In the video you added the quinoa with everything, but in the recipe it says add it the last 30 minutes… Which way should I add it??? Thx!

  16. k P says:

    Could you swap out the quinoa with lentils?

  17. Vegan For The Animals Ⓥ says:

    When I slow cook my bean chili recipe, it only takes 2 hours, max (on high setting). 4 hours seems like a lot for this. I would think 2 hours would work for this too….thoughts?

Leave a Reply

Your email address will not be published. Required fields are marked *