Slow Cooker Quinoa Chili | Vegetarian High-Protein Recipe
Slowcook

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 TimeSlowcookInternational
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Rate:
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495 min total
5 servings
Very Easy

Ingredients

servings

  • Base

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

  • Protein & body

    • 240 g Kidney beans, rinsed
    • 240 g Black beans, rinsed
    • 1 dl Quinoa, thoroughly rinsed

  • Sauce

    • 400 g Chopped tomatoes
    • 2 spsk Tomato paste
    • 6 dl Vegetable broth

  • Spices

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

  • To serve (optional)

    • 1 stk Avocado
    • 2 spsk Yogurt or crème fraîche
    • 50 g 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
    Low heat
  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
    Low heat

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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.

Drink Pairings

  • • Alkoholfrei: Water with lime.

Side Pairings

  • • Tortilla chips.

Dessert Pairings

  • • Fruit.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

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