If you’re craving a hearty, zesty dish brimming with bold flavor and nourishing ingredients, this Slow Cooker Quinoa Chili is the perfect fit! It’s loaded with protein-rich beans, vibrant veggies, and fragrant spices, all coming together in a cozy slow cooker for an effortless meal. Set it, forget it, and savor the comforting aromas that fill your kitchen.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro
Instructions
Begin by preparing your ingredients. Rinse the quinoa thoroughly under cold water to remove any bitterness, and then chop the onion and bell pepper. This little bit of prep will help guarantee big flavor in the final dish.
Lightly coat the inside of your slow cooker with cooking spray or a dab of olive oil. Add the rinsed quinoa, chopped onion, minced garlic, bell pepper, black beans, kidney beans, and diced tomatoes. Pour in the broth and sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.
Give everything a good stir, ensuring the quinoa is submerged. Cover the slow cooker and set it to cook on low for about 4 to 6 hours, or on high for 2 to 3 hours—until the quinoa is tender and the chili has thickened. Check for seasoning, then adjust with additional salt, pepper, or a splash of broth if it’s too thick.
When you’re ready to serve, ladle the piping-hot quinoa chili into bowls and top with your favorite garnishes, such as shredded cheese, tangy sour cream, creamy avocado, or a bright sprinkle of cilantro.
This Southwest Fiesta Slow Cooker Quinoa Chili is not only a breeze to make but also a fantastic option for meal prepping. It’s brimming with plant-based protein, making it ideal for vegetarians, and easily adaptable if you’d like to add lean ground turkey or chicken. Need even more veggies? Toss in some chopped zucchini, corn, or carrots. Whether you’re feeding a busy family on a weeknight or hosting a cozy gathering with friends, this one-pot wonder hits all the right notes—and any leftovers taste even better the next day.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
