Print
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.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 10 minutes minutes
Servings 4
Calories 469 kcal
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
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
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.
Calories: 469 kcal | Carbohydrates: 91 g | Protein: 24 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 1729 mg | Potassium: 1795 mg | Fiber: 24 g | Sugar: 14 g | Vitamin A: 1120 IU | Vitamin C: 34 mg | Calcium: 187 mg | Iron: 9 mg