Name: Slow Cooker Vegetarian Chili
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 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

Slow Cooker Vegetarian Chili

Author: Stephanie Kay

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.

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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Ingredients

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

Place all the ingredients in a slow cooker and give it a good stir to ensure everything is well mixed.
Cover and cook on high for 3 hours or on low for 6 hours.
Once cooked, give it a another good stir, and season with additional salt and pepper to taste.
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

Find it online: https://kaynutrition.com/slow-cooker-vegetarian-chili/