Need a vegetarian chili that is not only delicious but is also hearty, filling and packed with protein? Look no further than this easy 10 minute prep Slow Cooker Quinoa Chili.
Chili aficionados LOVE using their slow cookers to make this crowd-pleasing comfort food. Why? That’s because chili can simmer all day while its flavors meld together. That makes it a perfect meal for long days and even longer, busier evenings.
This Slow Cooker Quinoa Chili is so hearty and filling! It will please the vegetarians and meat-lovers alike!
You’ve never cooked with quinoa? Quinoa is the perfect grain for those who have a gluten intolerance. It’s also high in protein and low on the glycemic index. Which means that eating quinoa helps you feel full longer and will reduce your hunger impulses by helping regulate blood sugar.
Slow Cooker Quinoa Chili can be prepped quickly and easily using ingredients you (most likely) already have on hand. Just let it simmer all day and enjoy feeding your family a satisfying vegan meal.
Ingredients Needed To Make Quinoa Chili In A Slow Cooker…
- quinoa
- vegetable broth
- black beans
- pinto beans
- frozen sweet corn
- diced tomatoes
- tomato sauce
- onion
- garlic
- taco seasoning blend
- cilantro
- sour cream
- shredded cheese
- lime
How To Make Quinoa Chili In A Slow Cooker…
- Place all ingredients (except for garnishes) in slow cooker
- Cover and cook on low for 6-8 hours or high for 2-3 hours
- Garnish individual bowls with sour cream, cheese, and lime as desired
Pro Tips…
Quinoa Chili is perfect for the slow cooker because it can simmer all day! The longer it simmers, the better flavors will meld together.
Garnish bowls of Quinoa Chili with cheese, sour cream, chips, etc.
Slow Cooker Quinoa Chili makes great leftovers! If you have any, store it in airtight containers up to 3 days in the fridge or up to 3 months in the freezer.
Try my other Chili recipes!
Try my other Chili recipes!- Bison Chili
- Vegetarian Chili
- Sweet Potato Chili (freezer meal)
- Turkey and Sweet Potato Chili
- Tailgate Chili
- Maple Bacon Chili
- Buffalo Chicken Chili
Ingredients
- 2/3 cup quinoa
- 2 1/2 cups vegetable broth
- 15 ounces black beans, drained and rinsed ((canned))
- 15 ounces pinto beans, drained and rinsed ((canned))
- 1 cup frozen sweet corn kernels
- 29 ounces diced tomatoes ((canned))
- 15 ounces tomato sauce ((canned))
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 tablespoons homemade taco seasoning blend
- 1 teaspoon dried cilantro
- sour cream, (cheese and lime juice for garnish, if desired)
Instructions
- Place all ingredients (except garnishes) in slow cooker
- Cover and cook on low for 6-8 hours or high for 3-4
- Garnish individual bowls with sour cream, cheese and lime as desired
Notes
-
Top with cheese, sour cream chips, etc.
-
Store leftovers covered in airtight containers for 3 days in fridge or up to 3 months in freezer.
Nutrition
Calories: 469kcal | Carbohydrates: 91g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Sodium: 1729mg | Potassium: 1795mg | Fiber: 24g | Sugar: 14g | Vitamin A: 1120IU | Vitamin C: 34mg | Calcium: 187mg | Iron: 9mg
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Wow! This is a keeper! All pantry staples for me. Something magical happened when the garnish was added! My husband loved it. Didn’t miss the meat. QUINOA made it hearty but you couldn’t taste “QUINOA”. A+ definite 5 star all around recipe.
Super delicious and oohhh so easy!!
Thanks!
My friend made this for a get-together last night and I really enjoyed it. However, there was for more than 4 servings in the pot (and she didn’t double the recipe). So, my question is (and I see it’s been asked before, but not answered), how much do you consider to be a serving size? 8 oz? 12 oz?
Thanks!
I’m so sorry, I don’t have that info for this recipe. I’m in the process of remaking all recipes on my site (over 500) and hope to get this information updated as soon as possible.
What are the time adjustments if you make this in an instant pot?
I’m so sorry, I don’t have the conversions for this recipe at this time. I’m working through my old recipes to test them for the Instant Pot, so I’ll add this to my list!
Is the quinoa cooked or uncooked?
uncooked!
What is a serving size?
Can you double this easily? If so, how does that affect the cook time?
You can just double, it should cook in the same time!
If I don’t want to make all that taco blend seasoning and only want it for this dish, how much of each ingredient would I need?
Here is the link to make the individual size: https://slowcookergourmet.net/homemade-seasoning-blends/