Description
Slow Cooker Vegetarian Chili with Quinoa & Beans is a heartwarming dish that perfectly combines protein-packed quinoa and hearty beans, creating a vibrant and flavorful meal ideal for chilly evenings. This easy-to-make chili delights with fragrant spices and fresh vegetables, making it a nutritious option for family dinners or meal prep. Simply set your slow cooker and enjoy the warm embrace of this comforting bowl of goodness at the end of a long day.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 cup bell peppers, chopped (mix of red, yellow, green)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 4 cups vegetable broth
Instructions
- Rinse quinoa under cold water in a fine mesh strainer.
- In the slow cooker, combine quinoa, black beans, kidney beans, diced tomatoes with juice, bell peppers, onion, garlic, cumin, chili powder, salt and pepper.
- Pour vegetable broth over the mixture.
- Cover and cook on low for 6 hours or high for 3 hours.
- Check consistency; add more broth if needed before serving.
- Serve hot with desired toppings like avocado or cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg