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Slow Cooker Quinoa Chili | Vegetarian High-Protein Recipe
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Slow Cooker Quinoa Chili | Vegetarian High-Protein Recipe

A hearty vegetarian slow cooker chili with beans and quinoa. High in protein, filling and ideal for meal prep; the quinoa cooks right in the pot and naturally thickens the chili.

ComfortEverydayDinnerFamily TimeSlowcookVegetarian
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Rate:
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495 min total
5 servings
Very Easy

Ingredients

servings
Units

  • Base

    • 1 stk Onion, chopped
    • 3 fed Garlic, chopped
    • 1 stk Red bell pepper, diced
    • 1 stk Carrot, finely grated (optional)

  • Protein & body

    • 8.5 oz Kidney beans, rinsed
    • 8.5 oz Black beans, rinsed
    • about 0.4 cup Quinoa, thoroughly rinsed

  • Sauce

    • 14.1 oz Chopped tomatoes
    • 2 tbsp Tomato paste
    • 2½ cup Vegetable broth

  • Spices

    • 2 tsp Ground cumin
    • 2 tsp Paprika (preferably smoked)
    • 1 tsp Oregano
    • ½ tsp Chili powder (adjust to taste)
    • 1 tsp Salt
    • 1 knsp Black pepper

  • To serve (optional)

    • 1 stk Avocado
    • 2 tbsp Yogurt or crème fraîche
    • 1.8 oz Grated cheddar
    • 1 stk Lime

Instructions

  1. 1

    Add everything to the slow cooker

    1. Add all ingredients for the base, protein, sauce and spices to the slow cooker.
    2. Stir well to distribute the quinoa.
    10 min
  2. 2

    Cook

    1. Cook for 6–8 hours on LOW.
    2. Alternatively, cook for 3–4 hours on HIGH.
    480 min
  3. 3

    Taste and adjust the consistency

    1. Season with salt, pepper and more chili if needed.
    2. If it is too thick, stir in a little extra broth.
    3. If it is too thin, cook for another 20 minutes with the lid slightly ajar.
    10 min

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Details

Nutrition

Calories

420kcal

Protein

20g

Fat

10g

Carbs

60g

Serving Size

450g

Serving

Suggestions

  • • Serve with avocado, yogurt or crème fraîche, cheddar and lime.

Side Pairings

  • • Tortilla chips.

Dessert Pairings

  • • Fruit.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw overnight in the fridge.

Reheating

  • • Pot: Reheat over low heat and add a little broth if needed.

Tips

Preparation

  • • Rinse the quinoa thoroughly to avoid a bitter flavor.

Cooking

  • • Avoid lifting the lid during cooking to keep the heat steady.

Serving

  • • Lime and avocado make a big difference.

Variations

Flavor

  • Add 1 teaspoon cocoa powder for a deeper chili flavor without making it taste like chocolate.

Health

  • Use less cheese and yogurt topping for a lighter serving.

Method

  • For meal prep, portion into containers and reheat gently in a saucepan.

Toppings

  • Avocado, cheddar and a squeeze of lime.

Author

C

Camilla

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Comments

Author

C

Camilla