How 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.
I 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!
Chop 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!
Top it all off with some sour cream, cheese and a squeeze of lime if desired and dinner is served!
Ingredients
- 1 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
Nutrition
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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! 😉