How To Make Vegetarian Slow Cooker Quinoa Chili Recipe
This hearty chili is filled with protein-packed quinoa, fiber-rich beans, and lots of vegetables. It’s perfect for a vegetarian dinner that will keep you warm and satisfied.
Serves:
Ingredients
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes, undrained
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 3 cups vegetable broth
- Salt and pepper, to taste
Instructions
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Rinse the quinoa in a fine mesh strainer and add it to the slow cooker.
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Add in the black beans, kidney beans, diced tomatoes, onion, red bell pepper, garlic, jalapeno, chili powder, cumin, smoked paprika, vegetable broth, salt, and pepper.
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Stir everything together until well combined.
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Cover and cook on low for 6 hours, or until the quinoa is tender.
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Taste and adjust the seasoning as needed.
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Serve hot with your favorite chili toppings, such as shredded cheese, sour cream, chopped green onions, and fresh cilantro.
Nutrition
- Calories : 314kcal
- Total Fat : 2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 1329mg
- Total Carbohydrates : 60g
- Dietary Fiber : 15g
- Sugar : 6g
- Protein : 16g
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