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Quinoa and Black Bean Chili


  • 1 Package Daiya Cheddar Style Shreds
  • 1 red onion, (Chopped)
  • 4 Cloves garlic, (Minced)
  • 1 Cup Baby Carrots, (Sliced)
  • 4 Cups Tomatoes, (Chopped)
  • 2 Cans Organic Black Beans, (Rinsed and Drained)
  • 1 Can Organic Brown Lentils
  • 1/2 Cup Uncooked Quinoa
  • 1 Cup Frozen Corn
  • 6 Cups vegetable broth
  • 1 Tbsp Coriander
  • 1 Tbsp chili powder
  • 1 Tbsp tomato paste
  • 2 Tbsp olive oil
  • cilantro, (Optional Topping)
  • Tortilla Chips, (Optional)


1. In a large pot or pan, heat oil over medium heat. Sautee onion, garlic, red bell pepper, carrots, coriander and cumin for 3-5 minutes.

2. Stir in tomato paste, add chopped tomatoes and cook for 5 minutes.

3. Add the cooked mixture into your slow cooker.

4. Add the remaining ingredients and stir.

5. Cover and cook on high for 4.5 hours or on low for 8 hours.

6. Top with Daiya Cheddar Style Shreds and cilantro.

**Adapted from Colorful Recipes

Tips for cooking with Daiya

40 min
Total Time
35 min
Prep Time
5 min
Cook Time

Free of these allergens

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