This Slow Cooker Quinoa & Bean Chili is a fast and versatile vegetarian chili that is deliciously low in fat and high in protein! My crockpot has been busy these last few weeks! I am slightly obsessed with using the slow cooker this time of year, so much so that I think it’s time for an upgrade. My current one was a wedding gift, making it about 15 years old, and doesn’t have any of the fancy bells and whistles you find on newer versions. Any suggestions on what to buy? I’m also toying with purchasing an InstaPot which doubles as a pressure cooker and slow cooker. Decisions, decisions!! Back to the recipe though…this Slow Cooker Quinoa & Bean Chili is one of the easiest meals to make, requiring no pre-cooking of anything, just dump and set!
I wanted this to be a vegetarian chili recipe, but you’ll notice in the recipe instructions that I left some ingredients open to interpretation. You can use any kind of beans you have on hand, for example, and the type of broth used is completely up to you. For vegetarian, obviously use vegetable broth. Otherwise, chicken or beef broth will work just as nicely. I also included my Homemade Chili Seasoning recipe, which makes a nice sized batch of seasoning that I keep on hand for all my chili recipes. This is a thick, hearty chili, that can stand up to lots of your favorite toppings. Load it up and enjoy!
- 2 cans (15 oz) beans of your choice (white, black, pinto, etc)
- 1 cup uncooked quinoa (I used red quinoa)
- 1 can (15 oz) diced tomatoes
- 1 can (16 oz) unsalted tomato sauce
- 1 can (7 oz) green chilis
- 2 cups broth (vegetable or chicken)
- 2 Tablespoons Homemade chili seasoning blend (see below)
- 1 cup frozen corn kernels
Combine all ingredients in a slow cooker.
Cook on Low for 7-8 hours or High 4-5 hours (or until quinoa is cooked)
Top with your favorite chili toppings such as cheese, cilantro, onions, avocado, etc.
Homemade Chili Seasoning Blend: 5 Tablespoons chili powder, 2 Tablespoons cumin, 2 Tablespoons garlic powder, 2 Tablespoons oregano, 1 Tablespoon paprika (or smoked paprika), 1 1/2 Tablespoons onion powder, 1 teaspoon black pepper, 2 teaspoons salt. Store in a mason jar or tightly sealed container.