Slow Cooker Vegetarian Quinoa Chili
A hearty and healthy slow cooker vegetarian chili packed with quinoa, beans, and vegetables. Perfect for a cozy meal that’s easy to prepare and full of flavor.
- 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) diced tomatoes with green chilies
1 cup corn kernels, fresh or frozen
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 tablespoon tomato paste
Instructions
Rinse the quinoa thoroughly under cold water and drain.
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 softened.
Add the minced garlic and tomato paste to the skillet and cook for an additional 1 minute, stirring constantly.
Transfer the sautéed vegetables and tomato paste mixture to the slow cooker.
Add the rinsed quinoa, black beans, kidney beans, diced tomatoes with green chilies, corn kernels, vegetable broth, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours or on high for 3 hours, until the quinoa is tender and the chili has thickened.
Before serving, taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with fresh cilantro, avocado slices, or shredded cheese if desired.