Go Back
–+ servings
Slow Cooker Quinoa Chili
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
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 469kcal
Author Jennifer Draper

Ingredients

  • ⅔ cup quinoa
  • 2 ½ 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 ½ 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