Slow Cooker Vegetarian Chili
Filled with quinoa and beans, this slow cooker vegetarian chili is a hearty and healthy dinner idea that is high in fiber and plant-based protein.
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Prep Time: 20 minutes -
Cook Time: 4 hours
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Total Time: 4 hours 20 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Slow Cooker
Category:
Method:Ingredients
- 1 cup quinoa, uncooked
- 1 (14 ounce) can black beans, strained and rinsed
- 1 (14 ounce) can kidney beans, strained and rinsed
- 1 (28 ounce) can diced tomatoes
- 1/4 cup tomato paste
- 4 cups vegetable broth
- 2 red bell peppers, seeded and diced
- 1 cup corn kernels, frozen
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 3/4 teaspoon salt
Instructions
- Place all the ingredients in a slow cooker and give it a good stir to ensure everything is well combined.
- Cover the slow cooker with a lid and cook on high for 3-4 hours or on low for 6-8 hours.
- Once cooked, give it another good stir, and season with additional salt and pepper to taste.
- The chili can be served immediately with your favorite chili toppings, stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.
To Use Canned Corn: Swap the frozen corn for 1 cup of canned corn, drained and rinsed.
Nutrition
- Serving Size: 1 serving
- Calories: 494 calories
- Sugar: 19 grams
- Fat: 6 grams
- Carbohydrates: 94 grams
- Fiber: 21 grams
- Protein: 23 grams
Find it online: https://kaynutrition.com/slow-cooker-vegetarian-chili/
