Crock Pot Black Bean, Butternut Squash & Quinoa Chili Recipe (Vegan)

A vegan-friendly recipe for chili cooked in the slow cooker – with black beans and quinoa!

Ingredients:

• 2 teaspoons olive oil
• 1 large white or yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, diced
• 2 tablespoons tomato paste
• 1 1/2 tablespoons jalapeño pepper, chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 3/4 teaspoon salt (or to taste)
• Pinch cayenne pepper (to taste)
• 3 cups low sodium vegetable broth or water
• 3 cups cooked black beans (or 2 cans drained and rinsed)
• 1-1 1/4 pounds peeled, cubed butternut squash (about 1 small squash)
• 1 14 or 15 ounce can fire-roasted, diced tomatoes
• 1 cup dry quinoa, rinsed

Directions:

1. Combine spices and liquids in separate bowl
2. (optional) sauté onions, garlic, and celery first if you have time-for flavor!
3. Add all ingredients to the slow cooker, stir everything to combine well, and cook on low for 6 hours
4. Enjoy your vegan friendly chili!

Optional toppings:

Sour cream, chopped green or red onions, chopped parsley, chopped cilantro, avocado slices, guacamole, hot sauce