Dinner
Slow-Cooker Quinoa Chili
Three kinds of beans, quinoa and vegetables simmer with tomatoes, ancho and smoked paprika in this slow-cooker chili.
- Yield
- 10 servings
- Cuisine
- American
Serving ideas
Top bowls with cheddar, avocado, cilantro and extra onion and jalapeño.
Ingredients
See the ingredient checklist
- 2 medium red onions, sliced, plus more to serve
- 1 medium sweet potato, peeled and diced
- 1 large carrot, peeled and chopped
- 6 cloves garlic, sliced
- 10 oz frozen corn
- 2 cups chopped cauliflower
- 1 cup tricolor quinoa
- 2 tbsp vegetable oil
- 28 oz canned crushed tomatoes
- 28 oz water
- 1 dried ancho chile, crushed
- 1 jalapeño, diced, plus more to serve
- 1 bay leaf
- 15.5 oz canned chickpeas, drained and rinsed
- 15.5 oz canned kidney beans, drained and rinsed
- 15.5 oz canned pinto beans, drained and rinsed
- 6 oz tomato paste
- 3 cups reduced-sodium vegetable broth
- 3 tbsp reduced-sodium soy sauce
- 4 tsp dried oregano
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp cayenne pepper, optional
- kosher salt
- shredded cheddar
- avocado
- fresh cilantro
Before you cook
Add the optional cayenne to taste. The full tablespoon makes the chili quite hot.
How to make Slow-Cooker Quinoa Chili
Toss the onions, sweet potato, carrot, garlic, corn, cauliflower and quinoa with oil in the slow cooker.
Stir in the crushed tomatoes and water, ancho, jalapeño, bay leaf, beans, tomato paste, broth, soy sauce, oregano, vinegar, cumin and paprika. Cover and cook on high for 3 hours, then continue about an hour more until the root vegetables are tender.
Season with salt and optional cayenne and cook about 1 hour more. Discard the bay leaf before serving.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Slow-Cooker Quinoa Chili
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Ingredients
- 2 medium red onions, sliced plus more to serve
- 1 medium sweet potato, peeled and diced
- 1 large carrot, peeled and chopped
- 6 cloves garlic, sliced
- 10 oz frozen corn
- 2 cups chopped cauliflower
- 1 cup tricolor quinoa
2 tbsp vegetable oil- 28 oz canned crushed tomatoes
- 28 oz water
- 1 dried ancho chile, crushed
- 1 jalapeño, diced plus more to serve
- 1 bay leaf
- 15.5 oz canned chickpeas, drained and rinsed
- 15.5 oz canned kidney beans, drained and rinsed
- 15.5 oz canned pinto beans, drained and rinsed
- 6 oz tomato paste
- 3 cups reduced-sodium vegetable broth
- 3 tbsp reduced-sodium soy sauce
- 4 tsp dried oregano
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp cayenne pepper optional
- kosher salt
- shredded cheddar
- avocado
- fresh cilantro
Instructions
- Toss the onions, sweet potato, carrot, garlic, corn, cauliflower and quinoa with oil in the slow cooker.
- Stir in the crushed tomatoes and water, ancho, jalapeño, bay leaf, beans, tomato paste, broth, soy sauce, oregano, vinegar, cumin and paprika. Cover and cook on high for 3 hours, then continue about an hour more until the root vegetables are tender.
- Season with salt and optional cayenne and cook about 1 hour more. Discard the bay leaf before serving.
Notes
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