Slow Cooker Vegetarian Quinoa Chili
A hearty and flavorful slow cooker vegetarian quinoa chili packed with vegetables, beans, and spices. Perfect for a cozy meal that’s easy to prepare and full of protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 cup quinoa, rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (28 ounces) diced tomatoes, with juice
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
Transfer the sautéed vegetables to the slow cooker.
Add the rinsed quinoa, black beans, kidney beans, corn, diced tomatoes with their juice, and vegetable broth to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper to the slow cooker. Stir well to combine all ingredients.
Cover the slow cooker and cook on low for 6 hours, or until the quinoa is tender and the chili has thickened.
Once cooking is complete, stir in the lime juice and chopped fresh cilantro.
Taste and adjust seasoning if necessary before serving.