Slow Cooker Quinoa Chili
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
Slow Cooker Quinoa Chili
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.
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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
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Top with cheese, sour cream chips, etc.
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Store leftovers covered in airtight containers for 3 days in fridge or up to 3 months in freezer.
Nutrition
Calories: 469kcalCarbohydrates: 91gProtein: 24gFat: 4gSaturated Fat: 1gSodium: 1729mgPotassium: 1795mgFiber: 24gSugar: 14gVitamin A: 1120IUVitamin C: 34mgCalcium: 187mgIron: 9mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Love that this is such an easy recipe, and it looks so good!?
So easy to make, and so delicious! This recipe is a keeper!
Loved it!!!!
That’s great!
Hi! Do you know how long this meal will last in the fridge/freezer?
Thanks!
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!
The quinoa does it get mushy?
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.
Can you use frozen chicken straight in to the crock pot?
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.
Hi, this looks delicious and I can’t wait to try it! I was just wondering how many servings this made? Thanks.
Hi Madelin, it should be about 6 servings.
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 🙂
Thanks! It’s certainly one of my favorites and a go to when I want a healthy and filling meal!
Can you use beef broth with this? Would it be as good?
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.
Made this! Awesome!! So good & filling 🙂
Yay!!! Glad you liked it! 😉