Slow Cooker Vegetarian Quinoa Chili Recipe | Yummly

Slow Cooker Vegetarian Quinoa Chili

Isabel M.: "Loved this recipe. Cooked in my slow cooker and o…" Read More


  • 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

    Sodium51% DV1230mg
    Fat3% DV2g
    Protein18% DV9g
    Carbs10% DV29g
    Fiber28% DV7g
    Calories160Calories from Fat20
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat20
    Total Carbohydrate29g10%
    Dietary Fiber7g28%
    Vitamin A40%
    Vitamin C60%

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


    Isabel M. a month ago
    Loved this recipe. Cooked in my slow cooker and only added half the recommended quantity of stock. Easy and tasty.
    Neats 3 months 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
    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 a year 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 a year ago
    Dreadful recipe that turns out either watery or stoggy
    Lolab a year ago
    It turned out fine for a vegetarian meal as we are not vegetarian. I would like to make it again.
    Arana 2 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 2 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 2 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 2 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.