Step 1

Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Step 2

Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Step 3

Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.

Step 4

Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.

Step 5

After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!