Slow Cooker Vegetarian Quinoa Chili Recipe | Yummly
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Slow Cooker Vegetarian Quinoa Chili

CAFE DELITES(10)
Isabel M.: "Loved this recipe. Cooked in my slow cooker and o…" Read More
16Ingredients
2Hours
160Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 2/3 cup quinoa (uncooked)
  • 15 ounces black beans
  • 15 ounces kidney beans
  • 1/4 cup tomato paste
  • 14 ounces diced tomatoes (canned)
  • 1/2 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • parsley (optional as a garnish)
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    NutritionView More

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    160Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories160Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1230mg51%
    Potassium650mg19%
    Protein9g18%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A40%
    Vitamin C60%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Isabel M. 2 years ago
    Loved this recipe. Cooked in my slow cooker and only added half the recommended quantity of stock. Easy and tasty.
    Neats 2 years ago
    DELICIOUS. I made a few changes. Used fresh chillis instead of chilli powder. As a few reviews said it was too watery, I only used half a litre of stock and for me it was a perfect consistency. I Also don’t have a slow cooker, so made on hob. Ii will definitely be making again. Went great with Naan Bread
    Wendy Fages 2 years ago
    This recipe is truly delicious, and really it mimics minced meat. If you have access, mince up a rehydrated ancho chili or any other mexican hot pepper, and transform this into pure miracle. The flavours intensify over a few days - so plan to eat it after 2 or 3 days! Would be great in a fajita shell!
    Tan 3 years ago
    Delicious. On my 4th repeat. Don't miss the meat: very hearty and flavorful. BUT, Felt it was too spicy, so I cut out all the spices except the cumin. I drained the beans (notice some complain it's watery. Consistency was perfect for me). Also doubled the onion (so one full onion) and added 1/4 cup or more of fresh coriander. I felt the flavors were perfect this way, but to each his own.
    Jonathan Oates 3 years ago
    Dreadful recipe that turns out either watery or stoggy
    Lolab 3 years ago
    It turned out fine for a vegetarian meal as we are not vegetarian. I would like to make it again.
    Arana 3 years ago
    Loved it. I added just a little bit more of paprika and chili powder just at because I prefer it spicy. Topped it off with some almond “mozzarella like” shreds and avocado. Super yummy!
    Amy Heffernan 3 years ago
    Great! Slightly too watery, I made the Dutch oven (not slow cooker) quicker option and it turned out more soupy than expected. Still tasted great if you minus adding the spices/herbs which I did because I don’t like things too spicy.
    Sheridan 3 years ago
    Very tasty and wholesome - will make again! Left out paprika because I didn’t have it, but I think I’ll include it next time
    Zoe Gallagher 3 years ago
    Really tasty chilli, will make again for sure. I used smoked paprika which added such a fantastic flavour. I did not use ANY chilli powder as this was for a family meal. we scooped it up with flat breads.

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