When the weather starts to cool down and our nights get dark around 5pm, there’s nothing more comforting than a big hearty warm bowl of chili. Chili is definitely one of my comfort foods that I make very often in the Fall/Winter season. Plus, you can’t go wrong with putting everything in a slow cooker and letting it do all (well most) of the work for you. With flavors of cumin, chipotle chili pepper, and the delicious crunch of peppers, onions, and corn. What more can a chili-loving girl like me ask for?
Speaking about our evenings getting darker earlier, how was daylight savings in your house? As it is, Jude wakes up around 4:00-4:30 in the morning. So, although we are technically gaining an hour of sleep, that doesn’t really apply in our household. I anticipated in him waking up at 3:00am, but I guess he “slept in” because he woke up at 4:00 instead. That’s a total win, right!?! I don’t know about you, but it always makes me feel a little better knowing that other parents are suffering too. Not that I wish Jude’s horrible sleeping habits on any one, but it is comforting when someone says, “Girl, I feel you!”. Enough about living life as a Mombie (mom + zombie= mombie), let’s talk about this delicious recipe!
If you haven’t noticed by now, quinoa is well-loved in our household. I can’t say that I don’t really like rice, but I’d take quinoa over rice any day. It’s one of those superfoods that plays an essential part in my diet. Becoming vegetarian, I have to pay attention to my intake of protein and quinoa is one of the most protein-rich foods that we can eat. It also has twice as much fiber than other grains, gluten-free, high in iron, and magnesium…the list goes on. That’s why I love this chili recipe. There’s no need to cook the quinoa separately. You just put it in with all the other ingredients in the slow cooker and you’ll have delicious fluffy quinoa.
I’ve made chili many times in my life, and the recipe has changed a lot from when I started. The ingredients that really make this chili amazing, is the fresh lime juice, corn and chipotle chili powder. The lime juice really adds this freshness and helps tie in all the flavors together. The corn gives an incredibly sweet crunch, and the chipotle chili powder adds great heat and spice that every bowl of chili needs. Even my meat-loving Fiance says that this is his favorite chili recipe I’ve ever made. I definitely dusted my shoulders off!
**Don’t fret if you do not have a slow cooker, you can make it on the stove top. The recipe remains the same and cooks in 30 minutes on medium/low heat, instead of stewing at low heat for 6-8 hours.**
Although garnishing your bowl with other ingredients is totally optional, I believe it’s a step that can’t be left out. A dollop of greek yogurt, avocado slices and a bit of cheese is what really makes this meal even better. Who am I kidding when I say “a bit of cheese”, I totally drowned my bowl in it.
Slow Cooker Vegetarian Quinoa Chili
Slow Cooker Vegetarian Quinoa Chili
The easiest and most deliciously flavorful chili you’ll ever make! Vegan, Vegetarian and Gluten-Free!
- Prep Time: 10
- Total Time: 370
Ingredients
- 2–3 tbsp cumin
- 2 tbsp chili pepper
- 2 tbsp chipotle chili pepper
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp crushed garlic
- juice 1 lime
- 1 cup quinoa
- 1 red onion, diced
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 can (341 ml) corn, low sodium prefered
- 2 cans (796 ml each) diced tomatoes, no salt added prefered
- 2 cans (398 ml each) tomato sauce, low in sodium prefered
- 1 can (540 ml) chickpeas, drained and rinsed well
- 1 can (540 ml) black beans, drained and rinsed well
Instructions
- Turn slow cooker on low. Dice onions and peppers to desired size. We like big pieces of onions and smaller pieces of peppers.
- Put all of your ingredients into the slow cooker, stir and let simmer for 6-8 hours of low. You can also cook on high for 3-4 hours.
- Garnish with avocado, greek yogurt, shredded cheese, and or green onions. Serve immediately.
Notes
- This recipe is very freezer-friendly. Simply put in tupperware once chili has completely cooled and store it in the freezer.
- This recipe is vegan and gluten-free
- Vegetarian when adding cheese and greek yogurt.
Nutrition
- Serving Size: 6
What are your go-to comfort meals for the Fall/Winter season? Have you checked out my easy blueberry & strawberry chia seed jam? It takes only 20 minutes to make and it lasts up to 2 weeks in your fridge. Make it tonight and add it to your toast in the morning! Cheers to the weekend, friends!
Bon Appétit!
-Kristeena
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