Description
A hearty and nutritious slow cooker vegetarian quinoa chili packed with vegetables, beans, and warming spices. Perfect for a cozy meal that’s easy to prepare and full of flavor.
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 frozen corn kernels
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Instructions
Rinse the quinoa under cold water using a fine mesh strainer and set aside.
In a large skillet, heat 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 to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
In the slow cooker, combine the sautéed vegetables, rinsed quinoa, black beans, kidney beans, diced tomatoes with green chilies, frozen corn, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, and vegetable broth. Stir well to combine all ingredients.
Cover the slow cooker and cook on low for 6 hours, or until quinoa is tender and chili is thickened.
Once cooking is complete, stir in the lime juice and chopped fresh cilantro.
Serve hot, garnished with additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours