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Three Alarm Vegetarian Quinoa Chili

Author - Alyssa Rimmer

Spicy Vegetarian Quinoa Chili made in a slow cooker!

It's official. It's winter and I'm freezing my tooshy off.

And umm hello… this happens every year, it's not like I should be surprised or anything. But it's inevitable. I'm super excited when fall comes because I can break out the boots, chunky sweaters and scarves, and then .5 seconds later, it's snowing, the temperatures are below freezing, my fingers are numb, and I'm wrapped up in a hundred layers because I can't stay warm.

Somehow, I still get bummed when it happens. And I swear, if it weren't for meals like this vegetarian quinoa chili, I might just go crazy.

Slow Cooker Vegetarian Quinoa Chili made - the perfect meal to cure those winter blues

I made this chili in my crock pot and I just have to say, slow cookers were one of the best kitchen inventions ever. I mean they cook your food without you having to do any of the actual work! How is amazing is that!?

Take this chili for example. All you have to do is just throw all your ingredients into the pot, turn it on and walk away. Yes, it's as simple as that. WALK. AWAY. and your done.

When you come back it'll be bubbling away and ready to enjoy.

Slow Cooker Spicy Vegetarian Quinoa Chili made - the perfect meal to cure those winter blues

Now, I've made quinoa chili before, but this one is different. This one's got some spunk.

Some punch.

Some zing.

Even a little kick.

Yes, it's spicy. But not the knock-you-on-your-butt kind of spicy. The good kind of spicy that awakens the senses and brings the flavors of this chili to life. It'll cure those winter blues with just one bowl.

Slow Cooker Vegetarian Quinoa Chili - spicy, flavorful and EASY!

P.S. Here's the crock pot I use and I absolutely LOVE it! It's a total life saver, especially this time of year and I love that it's big enough to make a big batch of something so I can freeze for later, but it also handles small batches when it's just me and Matt home for dinner. I've had it for years and it's never disappointed me – it's helped fill my belly with so many tasty dinners!

spicy-vegetarian-quinoa-chili
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Three Alarm Vegetarian Quinoa Chili

 All you have to do is just throw all your ingredients into the pot, turn it on and walk away. Yes, it's as simple as that. WALK. AWAY. and your done.

Course Main Course
Cuisine Mexican
Keyword black beans, sweet potato, vegetarian chili
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 Servings
Calories 290 kcal
Author Alyssa

Ingredients

  • 1 large onion chopped
  • 2 bell peppers seeded & chopped
  • 1 1/2 cups diced sweet potato
  • 3 garlic cloves minced
  • 2 habanero peppers diced (optional)
  • 1 25 oz can of organic kidney beans
  • 1 15 oz can organic black beans
  • 1 28 oz can of fire roasted tomatoes
  • 1 15 oz can organic tomato sauce
  • 2 cups water
  • 1/2 cup uncooked quinoa
  • 1 - 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne more or less to taste
  • 1/2 teaspoon dried oregano
  • Salt & pepper to taste
  • 2 - 3 tablespoons gluten-free cornmeal

Instructions

  1. Add all ingredients into a crock pot (minus the cornmeal). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve.
  2. Stir in cornmeal 15 minutes before serving.
  3. Serve with shredded cheese, sour cream, fresh cilantro, avocado, etc. Whatever you like best - you can't go wrong!

Recipe Notes

1) If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.

2) If you don't want a spicy chili, just forgo the habaneros and cayenne pepper - it will still taste delicious!

Nutrition Facts
Three Alarm Vegetarian Quinoa Chili
Amount Per Serving
Calories 290 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 710mg 30%
Potassium 983mg 28%
Total Carbohydrates 54g 18%
Dietary Fiber 15g 60%
Sugars 8g
Protein 15g 30%
Vitamin A 114.4%
Vitamin C 62.5%
Calcium 11.2%
Iron 34.7%
* Percent Daily Values are based on a 2000 calorie diet.

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12 comments
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  1. Thanks for this recipe! My husband and I don’t eat meat so we’re always looking for things with lots of protein to take for lunches at work and this fits the bill! I have my second batch going now. We added an extra habanero this time because we like spice.

    One note; last time I cooked it for 8 hours on low and this time on high for 4. The first time we thought it was a bit watery even after adding the corn meal. I thought maybe it was the low cooking temp, but this time we added half the water and it’s almost ready now and by the time I add corn meal I think it’ll be the right consistency
    . In your pictures it looks a lot thicker. Did I miss something? I did your exact recipe except I swapped cannellini beans for kidney.

  2. Tried making this and it was delicious, thanks for all the great recipes Alyssa!!!

    I didn’t have any cornstarch so used some whole wheat flour instead to thicken it and it seemed to work.

  3. Hi. Is the cornmeal used to add thickness or flavor? I am allergic to corn so I would like to know if there is a good substitute for it (tapioca, arrowroot, etc)? Thanks!

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