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Slow Cooker Vegetarian Quinoa Chili

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The easiest and most deliciously flavorful chili you’ll ever make! Vegan, Vegetarian and Gluten-Free!

Ingredients

Scale
  • 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

  1. Turn slow cooker on low. Dice onions and peppers to desired size. We like big pieces of onions and smaller pieces of peppers.
  2. 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.
  3. 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

Find it online: https://kristeenamichelle.com/2015/11/06/slow-cooker-vegetarian-quinoa-chili/