Hearty Slow Cooker Quinoa Chili is your new go-to for chilly nights or busy days when you want something comforting yet nutritious. This recipe combines the hearty goodness of beans and quinoa with the warmth of spices, all cooked effortlessly in a slow cooker.
Quinoa is the protein-packed base that gives the chili a hearty texture. Black beans and kidney beans add creaminess and depth, each offering their unique flavor and nutrition. Corn provides a touch of sweetness, balancing the spice. Diced tomatoes with green chilies infuse a tangy kick, while vegetable broth brings everything together with a savory note. The sautéed bell pepper, onion, and garlic create a flavorful base, enhanced by a blend of chili powder, cumin, and smoked paprika for a smoky warmth. A dash of salt and black pepper rounds out the flavors. Olive oil ensures the veggies cook perfectly, and a squeeze of lime juice at the end brightens the dish. Garnish with cilantro, avocado, and tortilla chips for texture and freshness.
This chili pairs wonderfully with a side of warm cornbread or a simple green salad. If you're feeling adventurous, try serving it over a bed of brown rice for an even heartier meal. A dollop of sour cream or a sprinkle of cheese can add a creamy element to each bite.
Start by rinsing the quinoa under cold water to remove any bitterness. This step is quick but important, so don’t skip it. Next, grab a skillet and heat up the olive oil over medium heat. Toss in your chopped onion, garlic, and bell pepper, stirring them until they soften and their aromas fill the kitchen.
Transfer the sautéed vegetables into your slow cooker. Add the rinsed quinoa, black beans, kidney beans, corn, and the can of diced tomatoes with green chilies. Pour in the vegetable broth, then sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Give everything a good stir to ensure the spices are evenly distributed.
Set your slow cooker to low for 6-8 hours or high for 3-4 hours, depending on your schedule. The longer cooking time allows the flavors to meld beautifully. Once cooked, stir in the lime juice to brighten up the flavors. Serve the chili hot, topped with fresh cilantro, avocado slices, and a handful of crunchy tortilla chips.
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