Hearty Slow Cooker Quinoa Chili

Hearty Slow Cooker Quinoa Chili is a nourishing and fiber-rich dish. Featuring a delightful combination of quinoa, beans, and fresh vegetables, this gluten-free and vegan-friendly meal is perfect for cozy family dinners or meal prep.

Prep time: 15 minutes
Cook time: 6 hours
Serves: 6

Ingredients

1 cup quinoa

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes with green chilies

3 cups vegetable broth

1 bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Juice of 1 lime

Fresh cilantro, for garnish

Avocado, for serving

Tortilla chips, for serving

Instructions

1. Rinse the quinoa under cold water.

2. In a skillet, heat olive oil over medium heat and sauté the onion, garlic, and bell pepper until softened.

3. Add the sautéed vegetables, rinsed quinoa, black beans, kidney beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper into the slow cooker.

4. Stir well to combine.

5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

6. Once cooked, stir in lime juice.

7. Serve hot with fresh cilantro, avocado slices, and tortilla chips.

Storage

Store the chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Reheating

Reheat in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, microwave individual portions until hot.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.