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Home » Recipes » Slow Cooker Recipes » Soups & Stews » Slow Cooker Quinoa Chili

Posted December 8, 2014 Last Updated January 20, 2020 by Jennifer // 32 Comments**This post may contain affiliate links**

Slow Cooker Quinoa Chili

Filed Under: Recipes, Slow Cooker Recipes, Soups & Stews, Vegetarian Recipes

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Slow Cooker Quinoa Chili

Slow Cooker Quinoa ChiliHow about a delicious vegetarian chili that is loaded up with lots of healthy protein and just happens to be super delicious? Chili in the slow cooker is the best because it just sits and simmers and lets the flavors meld together all day. The whole house ends up smelling amazing and if you live in an apartment the neighbors might just start wandering over to see what’s for dinner! I love this veggie chili because there is no precooking of ground meat required. Just get all the fresh ingredients chopped up and added to the pot and you are on your way to a delicious dinner.

Slow Cooker Quinoa ChiliI love using a combo of pinto and black beans but you can certainly go with all of one or the other. The must have is lots of juicy diced tomatoes!

Slow Cooker Quinoa ChiliChop up some fresh onions and garlic and add them to the crock along with some crisp sweet corn and quinoa. Couldn’t be easier to get a healthier meal rolling!

Slow Cooker Quinoa ChiliTop it all off with some sour cream, cheese and a squeeze of lime if desired and dinner is served!

Slow Cooker Quinoa Chili

Slow Cooker Quinoa Chili

Slow Cooker Quinoa Chili

4.19 from 16 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4
Calories: 469kcal
Author: Jennifer Draper

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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Slow Cooker Quinoa Chili

Slow Cooker Quinoa Chili

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Previous Post: « Crockpot Skinny Mashed Potatoes
Next Post: Slow Cooker Peach Habanero Glazed Pineapple Chicken Skewers »

Reader Interactions

Comments

  1. Ashley says

    March 5, 2018 at 1:13 pm

    Love that this is such an easy recipe, and it looks so good!?

    Reply
  2. Dara says

    November 8, 2017 at 8:07 am

    5 stars
    So easy to make, and so delicious! This recipe is a keeper!

    Reply
  3. Heather says

    October 31, 2017 at 6:47 pm

    5 stars
    Loved it!!!!

    Reply
    • Jennifer says

      November 1, 2017 at 8:05 am

      That’s great!

      Reply
  4. Annie says

    October 30, 2017 at 12:10 pm

    5 stars
    Hi! Do you know how long this meal will last in the fridge/freezer?
    Thanks!

    Reply
    • Jennifer says

      October 30, 2017 at 8:47 pm

      Hi Annie! It should last up to 3 days in the fridge. In the freezer up to 3 months as long as it’s packaged and sealed well. Hope that helps!

      Reply
  5. EDWARD says

    September 14, 2017 at 10:55 pm

    The quinoa does it get mushy?

    Reply
    • Jennifer says

      September 17, 2017 at 10:10 am

      It certainly does swell up more after cooking in the slow cooker, you could always just cook the two separately and then combine when ready to eat if you prefer.

      Reply
  6. Lauren says

    August 22, 2017 at 12:03 pm

    Can you use frozen chicken straight in to the crock pot?

    Reply
    • Jennifer says

      August 22, 2017 at 2:06 pm

      Hi Lauren! I don’t recommend it. In a slow cooker the frozen meat will stay in the temperature “danger zone” for too long and there is always a chance of getting ill. I don’t feel it’s worth the risk.

      Reply
  7. Madelin Kight says

    November 27, 2016 at 11:36 am

    Hi, this looks delicious and I can’t wait to try it! I was just wondering how many servings this made? Thanks.

    Reply
    • Jennifer says

      November 28, 2016 at 6:39 am

      Hi Madelin, it should be about 6 servings.

      Reply
  8. Stephanie says

    March 5, 2016 at 8:10 pm

    5 stars
    I know this is an old recipe, but I made this tonight for my sister who is vegetarian, and I just wanted to tell you it was very, very good and filling. We were all raving about it. I made some homemade cornbread to go along with it 🙂

    Reply
    • Jennifer says

      March 7, 2016 at 6:24 am

      Thanks! It’s certainly one of my favorites and a go to when I want a healthy and filling meal!

      Reply
  9. Jade says

    November 16, 2015 at 4:24 pm

    Can you use beef broth with this? Would it be as good?

    Reply
    • Jennifer says

      November 16, 2015 at 6:25 pm

      It may work but I’m not sure the flavor would be quite right. I also think that beef broth tends to have a much saltier flavor.

      Reply
  10. Karen says

    January 5, 2015 at 7:47 pm

    Made this! Awesome!! So good & filling 🙂

    Reply
    • Jennifer says

      January 5, 2015 at 8:30 pm

      Yay!!! Glad you liked it! 😉

      Reply
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Author Hi! I'm Jennifer and I believe that everyone deserves wonderfully delicious meals. Join me as I show you simple ways to make wholesome dinners and more in your slow cooker.
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