Slow Cooker Vegetarian Chili

Easy slow cooker vegetarian chili with quinoa and beans.

There is nothing like a meal that you can just set and forget and the slow cooker allows you to do just that! This vegetarian slow cooker chili uses quinoa instead of ground beef to help increase the plant-based protein content, while adding a boost of fibre at the same time, to create a healthy and well-balanced vegetarian meal.

I added a mixture of black beans and kidney beans to this vegetarian chili but you can use any type of bean or combination of beans that you enjoy. Although this recipe is made in a slow cooker, you could easily make it on the stovetop if you like; simply sautée the onions and garlic before adding the remainder of the ingredients, then allow it to cook for 30 minutes until the quinoa is tender and flavours come together.

More Vegetarian Chili and Stew Recipes:

• Vegetarian Lentil Chili
• Smoky Quinoa and Black Bean Stew

Slow Cooker Vegetarian Chili

★★★★★ 5 from 2 reviews

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main
• Method: Slow Cooker
• Cuisine: American

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Description

This healthy and easy slow cooker vegetarian chili is filled with plant-based protein from quinoa, black beans and kidney beans for a hearty vegetarian meal.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa, dry
• 1 can (14oz) black beans, strained and 
rinsed
• 1 can (14oz) kidney beans, strained and 
rinsed
• 1 can (28oz) diced tomatoes
• 1 cup corn kernels, frozen
• 2 red bell peppers, diced
• 1 red onion, diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 3 1/2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons paprika
• 3/4 teaspoon salt

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Instructions

1. Place all the ingredients in a slow cooker and give it a good stir to ensure everything is well mixed.
2. Cover and cook on high for 3 hours or on low for 6 hours.
3. Once cooked, give it a another good stir, and season with additional salt and pepper to taste.
4. The chili can be served immediately, stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 314 calories
• Sugar: 13 grams
• Fat: 4 grams
• Carbohydrates: 60 grams
• Fiber: 15 grams
• Protein: 15 grams

Keywords: easy, bean, quinoa