I love my slow cooker. It makes cooking so easy – just plop all the ingredients into the pot in the morning and have a home cooked meal in the evening without any work or fuss. I like to break mine out on those days when I have back-to-back commitments all day, and am running my kids to and from activities. We had a surge of “cold” weather in sunny SoCal recently, so I was inspired to whip up a batch of chili. It was a hit with the family. I used primarily all of my ingredients from my favorite store, Trader Joe’s, and spiced things up with some favorites from Penzey’s Spices.
Slow Cooker Vegan Chili
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup quinoa, rinsed
1 14.5 ounce can crushed tomatoes
1 14.5 ounce can crushed tomatoes with green chiles (Trader Joe’s)
1 jar, roasted garlic Chipotle salsa (Trader Joe’s)
1 15 oz package fire roasted frozen corn
4 cups vegetable broth
1 teaspoon garlic powder
2 tablespoons Adobo seasoning (Penzey’s Spices)
1 teaspoon Chili 9000 seasoning (Penzey’s Spices)
1. Combine all ingredients in the slow cooker. Cook on low heat for 8 hours.
2. Top with vegan sour cream, cream cheese (I love Go Veggie!) or cheese shreds. Serve over polenta slices (optional).