I’m not vegan and am very picky with vegetarian meals, and I loved this vegetarian quinoa chili with a slow cooker option. Particularly using quinoa instead of ground meat was awesome! I contemplated for the whole day whether to add ground turkey or not and am glad I didn’t.
I do not like overly starchy meals which many vegetarian comfort foods are. Quinoa is a seed with a complete protein profile and it made this chili awesome. Very smooth, decadent and comforting. This vegan meal was far away from boring and starchy. I made sure the consistency was more of a stew and not dry. I like my chili that way, like crockpot buffalo chicken chili, and crockpot chicken chili con queso that is so juicy you have to serve it with brown rice or quinoa.
I have seen quinoa chili recipes all over Pinterest and contemplated for a bit whether it’s up my alley. Yesterday I took healthy turkey chili as a base and with a few adjustments I had dinner ready in an hour.
Everything gets cooked in one pot. Usually recipes call to pre-cook quinoa separately but with adding the right amount of liquid to the skillet you can avoid that extra step. I did the same with quinoa skillet and since then I never looked back. Just make sure to rinse the quinoa.
After making quite a few quinoa recipes for my new slow cooker eBook, I knew this chili would be great in a slow cooker too. I included that option in the recipe, which is handy for busy weeknights and weekends in case you want to come home to a ready dinner.
This easy quinoa chili recipe is quite mild. I wish I could say my kids loved it but they struggle with quinoa. Nevertheless, I managed to feed them this chili twice, for dinner and next day for lunch, with a lot of melted cheese and Greek yogurt on top. Cheese makes everything better and yogurt tones down the spices. I thought you might find this tip helpful for your quinoa dinner kids attack. Enjoy.:)Print
Easy Quinoa Chili with Slow Cooker Option
Easy Quinoa Chili is a vegetarian recipe, as hearty as its meat alternative, made with quinoa, beans, pepper and corn, on stovetop or in a slow cooker.
- Prep Time: 7 minutes
- Cook Time: 42 minutes
- Total Time: 49 minutes
- Yield: 6 servings 1x
- 3 garlic cloves, minced
- 1 large onion, diced
- 1 large red bell pepper, finely chopped
- 1 tbsp olive oil, extra virgin
- 1 cup corn kernels (frozen is OK)
- 14 oz can red kidney beans, drained & rinsed
- 14 oz can any white beans, drained & rinsed
- 28 oz can diced tomatoes
- 14 oz can tomato sauce or crushed tomatoes
- 2 + 1/2 cups vegetable broth, low sodium
- 3/4 cup quinoa, uncooked & rinsed
- 1+ 1/2 tbsp chili powder
- 1 tbsp taco or fajita seasoning, all natural
- 1 tsp cumin
- 1 tsp salt
- 1/3 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 2 avocados, chopped (optional)
- Greek yogurt and Tex Mex shredded cheese, for garnish (optional)
- Stovetop version: Preheat large deep skillet or a dutch oven on medium heat and add olive oil. Add garlic, onion, bell pepper and cook for 7 minutes, stirring occasionally. Add corn, beans, diced tomatoes, tomato sauce, broth, quinoa, chili powder, taco seasoning, cumin, salt and stir. Bring to a boil, reduce heat to low, cover and cook for 35 – 40 minutes. If you have time, let chili sit for 5 – 10 minutes for flavours to marry each other.
- Slow cooker version: Preheat large non-stick skillet on medium heat and add olive oil. Add garlic, onion, bell pepper and cook for 7 minutes, stirring occasionally.Transfer to a large slow cooker along with corn, beans, diced tomatoes, tomato sauce, broth, quinoa, chili powder, taco seasoning, cumin and salt. Stir, cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours.
- Serve hot garnished with avocado, Greek yogurt, cheese, cilantro and green onions (use whatever you have). Chili tastes even better the next day. This chili is mild enough for the kids. Add more heat with extra chili powder, taco seasoning, diced green chiles or jalapenos.
Store: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 6 months.
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