Get ready to transform your dinner routine with the most incredible, hassle-free meal that combines the protein-packed power of quinoa with the soul-warming goodness of classic chili! This Slow Cooker Quinoa Chili is not just a recipe; it's a game-changing culinary experience that will have your family and friends begging for seconds. Imagine coming home to a rich, hearty, and nutritious meal that practically cooks itself - no complicated techniques, no hours of standing over the stove, just pure deliciousness waiting to be devoured!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup quinoa, rinsed
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Prepare vegetables by finely chopping the bell pepper, onion, and mincing the garlic cloves.
- In the slow cooker, combine rinsed quinoa, drained black beans, drained kidney beans, diced tomatoes, chopped bell pepper, chopped onion, and minced garlic.
- Add chili powder, salt, and pepper directly into the slow cooker, stirring to distribute the spices evenly.
- Pour vegetable broth into the slow cooker, ensuring all ingredients are well-covered and mixed.
- Cover the slow cooker and set to low heat setting for 6 hours. This allows ingredients to simmer and flavors to develop fully.
- After 6 hours, check the consistency. If too thick, add a little more vegetable broth. If too thin, leave uncovered for last 30 minutes to reduce.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Serve hot, optionally garnishing with fresh cilantro, sour cream, or shredded cheese.
Tips
- Rinse Quinoa Thoroughly: Always rinse quinoa under cold water to remove its natural coating (saponin) which can make it taste bitter.
- Layer Ingredients Strategically: Place harder vegetables like onions and bell peppers at the bottom of the slow cooker for more even cooking.
- Spice it Up: Don't be afraid to customize the chili powder to your heat preference. Add a pinch of cayenne for extra kick or smoked paprika for depth.
- Liquid Matters: Keep an eye on the broth level during cooking. Quinoa absorbs liquid, so you might need to add a bit more vegetable broth if it looks too dry.
- Let it Rest: After cooking, let the chili sit for 10-15 minutes before serving to allow flavors to meld together perfectly.
- Make it Your Own: Top with fresh cilantro, a dollop of Greek yogurt, avocado slices, or shredded cheese to elevate the dish.
- Meal Prep Magic: This chili freezes beautifully! Store in airtight containers for up to 3 months for quick future meals.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 15g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
