Slow Cooker Vegetarian Chili with Quinoa
This slow cooker vegetarian chili combines beans and quinoa for a high-protein plant-based meal. Easy to make, packed with flavor and you'll never miss the meat!
Servings: 6
Calories: 248kcal
Ingredients
- 1 large onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and diced
- 2 garlic cloves, minced
- 2 (15 oz) cans chili beans
- 1 (28 oz) can Fire Roasted diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon coriander
- 1 - 2 teaspoons salt more or less to taste
- 1/2 teaspoon chili flakes more or less to taste
- 1/3 cup quinoa (any variety)
- 3 cups vegetable broth or water
Instructions
- Add all ingredients to a slow cooker and turn on high. After 2 - 3 hours, turn the crockpot down to low and keep covered for another 4 - 6 hours. (Alternately, you could just leave the slow cooker on low for 8 hours).
- Before you're ready to serve, remove the lid and turn back to high for another 30 minutes. Taste and adjust seasonings as needed!
Video
Notes
Recipe Notes gluten-free | dairy-free | vegan
Nutrition
Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 45.5g | Protein: 11g | Fat: 3g | Saturated Fat: 0.38g | Sodium: 1925mg | Potassium: 990mg | Fiber: 10g | Sugar: 15.5g | Vitamin A: 2637IU | Vitamin C: 50mg | Calcium: 117mg | Iron: 5.5mg