Slow Cooker Quinoa Chili

Name: Slow Cooker Quinoa Chili
Prep time: 20 min
Total time: 4 h
Yield: 10 serving(s)
Ingredients: 2 red onions, thinly sliced lengthwise, plus more, finely chopped, for serving; 1 medium sweet potato, chopped; 1 large carrot, chopped; 1 dried ancho chile, crushed (or 2 Tbsp. crushed red pepper flakes); 1 medium jalapeño, finely chopped, plus more for serving; 6 cloves garlic, thinly sliced; 1 bay leaf; 1 (15-oz.) can chickpeas, drained, rinsed; 1 (15-oz.) can kidney beans, drained, rinsed; 1 (15-oz.) can pinto beans, drained, rinsed; 10 oz. frozen corn; 6 oz. tomato paste; 3 c. low-sodium vegetable broth or water; 2 c. chopped cauliflower florets; 1 c. tri-colored quinoa; 3 tbsp. reduced-sodium soy sauce; 2 tbsp. neutral oil; 4 tsp. dried oregano; 1 tbsp. apple cider vinegar; 1 tbsp. ground cumin; 1 tbsp. smoked paprika; 1 (28-oz.) can crushed tomatoes; 1 tbsp. cayenne (optional); Kosher salt; Shredded cheddar cheese, chopped avocado, and chopped fresh cilantro, for serving

By Leslie GarettoPublished: Jun 6, 2024

5

3 Ratings

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs

Cal/Serv:

354

Jump to recipe

Chili is a hearty, flavorful, and easy-to-make meal. This version will fit any vegan and gluten-free lifestyle while having meat eaters coming back for seconds. It’s perfect for using up leftover veggies from your fridge, making it a great fridge-cleanout meal. Serve this delicious chili hot, topped with chopped cilantro, shredded cheese, avocado, sliced jalapeño, and chopped red onion, for a satisfying meal that's sure to please everyone at the table.

Unlike traditional Texas chili, this one contains lots of beans, making it a high-protein vegan dish. A mix of vegetables come together with quinoa and beans, then marry with an array of spices to create a delicious and satisfying chili. The best part? It's a dump-and-leave recipe, meaning you can simply combine all of the ingredients in your slow cooker and let it work its magic.

This chili is not only easy to make, but also incredibly versatile. You can swap out the vegetables for whatever you have on hand—any potato can be swapped for sweet potato, try broccoli instead of cauliflower, or add any beans that you have hanging out in your pantry. All onions will work, so use what you have available. Get creative!

Did you try making this? Let us know how it went in the comments!

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Ingredients

2
red onions, thinly sliced lengthwise, plus more, finely chopped, for serving
1
medium sweet potato, chopped
1
large carrot, chopped
1
dried ancho chile, crushed (or 2 Tbsp. crushed red pepper flakes)
1
medium jalapeño, finely chopped, plus more for serving
6
cloves garlic, thinly sliced
1
bay leaf
1
(15-oz.) can chickpeas, drained, rinsed
1
(15-oz.) can kidney beans, drained, rinsed
1
(15-oz.) can pinto beans, drained, rinsed
10 oz.
frozen corn
6 oz.
tomato paste
3 cups
low-sodium vegetable broth or water
2 cups
chopped cauliflower florets
1 cup
tri-colored quinoa
3 Tbsp.
reduced-sodium soy sauce
2 Tbsp.
neutral oil
4 tsp.
dried oregano
1 Tbsp.
apple cider vinegar
1 Tbsp.
ground cumin
1 Tbsp.
smoked paprika
1
(28-oz.) can crushed tomatoes
1 Tbsp.
cayenne (optional)
Kosher salt
Shredded cheddar cheese, chopped avocado, and chopped fresh cilantro, for serving

Directions

1. Step 1In a large slow cooker, mix onions, potato, carrot, chile, jalapeño, garlic, bay leaf, chickpeas, kidney beans, pinto beans, corn, tomato paste, broth, cauliflower, quinoa, soy sauce, oil, oregano, vinegar, cumin, and paprika until combined. Add crushed tomatoes, then fill can with water and pour into slow cooker. Cover and cook on high for 3 hours.
2. Step 2Cover and cook on high for 3 hours. After 3 hours, start testing potato and carrot for tenderness. Continue to cook until potato and carrot are easily pierced with a knife, about 1 hour more.
3. Step 3Add cayenne (if using); generously season with salt and stir to combine. Cover and continue to cook until flavors have melded, about 1 hour more.
4. Step 4Divide chili among bowls. Top with onions, jalapeño, cheese, avocado, and cilantro.