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Slow Cooker Quinoa Vegetarian Chili

Looking for a healthier option that still packs tons of flavor? This protein-rich quinoa chili is perfect for your vegetarian friends or anyone trying to lighten things up a bit. I love that it's so filling and nutritious, but nobody misses the meat!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup uncooked quinoa rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 cups vegetable broth
  • 1 large bell pepper diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup frozen corn
  • Salt and pepper to taste
  • Optional toppings: avocado cilantro, lime wedges, tortilla chips

Method
 

  1. Add the rinsed quinoa, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to your slow cooker.
  2. Stir in the diced bell pepper, onion, and minced garlic.
  3. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly.
  4. Cover and cook on low for 4 hours or on high for 2 hours, until the quinoa is tender and has absorbed most of the liquid.
  5. Stir in the frozen corn during the last 30 minutes of cooking.
  6. Taste and adjust seasonings as needed. Serve hot with your favorite toppings like diced avocado, fresh cilantro, a squeeze of lime, and crunchy tortilla chips.