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Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

  • 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

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.


Ingredients

Scale
  • 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

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.


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

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