Slow Cooker Quinoa Chili Recipe

Name: Slow Cooker Quinoa Chili Recipe
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 1 cup quinoa (rinsed); 28 ounces diced tomatoes (do not drain); 14 ounces diced tomatoes with green chilies (do not drain); 2 (16 ounces) black beans (rinsed and drained); 15 ounces corn (drained); 15 ounces red kidney beans (rinsed and drained); 2 cups chicken stock (or broth); 1 green bell pepper (diced); 1 onion (diced); 1 teaspoon garlic (minced); 1 teaspoon cumin; 1 teaspoon crushed red pepper; 1 teaspoon chili powder; 1 cup shredded cheddar cheese (optional topping); 1 cup sour cream (optional topping)

Jump to Recipe

5 10

17 Comments

No ratings yet

This post may contain affiliate links. Read our disclosure policy.

We love this easy slow cooker quinoa chili!

To make this into a freezer meal:

In a gallon-sized freezer meal bag, add all ingredients EXCEPT for chicken stock. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.

When ready to use, spray slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Add in 2 cups of chicken stock (or broth) in with the frozen food. Add the lid and cook on low for 6-7 hours or until completely cooked through. Portion soup into serving bowls and enjoy!

Serves: 6

Slow Cooker Quinoa Chili Recipe

The easiest and delicious dump and go chili recipe.

Prep Time 10

Cook Time 5

Total Time 5 10

Print Pin

Ingredients

1 cup quinoa rinsed
28 ounces diced tomatoes do not drain
14 ounces diced tomatoes with green chilies do not drain
2 (16 ounces) black beans rinsed and drained
15 ounces corn drained
15 ounces red kidney beans rinsed and drained
2 cups chicken stock or broth
1 green bell pepper diced
1 onion diced
1 teaspoon garlic minced
1 teaspoon cumin
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 cup shredded cheddar cheese optional topping
1 cup sour cream optional topping

Instructions

Place everything in a 6 quart slow cooker and cook for 5-7 hours on low.
Keep warm until ready to serve.
Garnish with shredded cheese and sour cream if desired.

Notes

To make this into a freezer meal:

In a gallon-sized freezer meal bag, add all ingredients EXCEPT for chicken stock. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.

Nutrition

Calories: 490 kcal · Carbohydrates: 65 g · Protein: 22 g · Fat: 18 g · Saturated Fat: 9 g · Cholesterol: 42 mg · Sodium: 298 mg · Potassium: 1213 mg · Fiber: 12 g · Sugar: 12 g · Vitamin A: 1128 IU · Vitamin C: 41 mg · Calcium: 290 mg · Iron: 6 mg

Equipment

Slow Cooker

Recipe Details

Course: Soup

Cuisine: American

Adapted from sweet treats

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

Eric Pepple says:

Looks fantastic, I always do my chili in the crockpot as well. Thanks for sharing!

Sincerely,
Happy Valley Chow
SH says:

My husband loves chili - and I love using my slow cooker. Perfect match!

Sheree
thehartungs.blogspot.ca
Lindsay says:

We love chili in our house and I can't wait to try this one. It's in my slow cooker now! And I love quinoa in chili--it's so healthy and gives it great texture. One nit picky thing though--I think it might be a little misleading to call this a "chicken" chili since there is no actual chicken in the recipe, just chicken broth. That is fine with me since I wanted to do a vegetarian-ish chili today, but others might be confused. Maybe it's just a typo, but I noticed it was one of the few ways you adapted this recipe from the original, so I thought it might have been intentional.

Anyway, I think your blog is great and have gotten a lot of great ideas and recipes from it! Thanks!
Kaitlynn says:

Can anyone tell me if this can be frozen after it's made? I would like to make a lot of it all at once and store some for later :) It looks delicious!
Cyd says:

Should be fine to freeze. We freeze chili all the time when it makes a huge batch.
Lynette says:

I made this and we loved it. It froze great as well.
Karen says:

Does the quinoa need to be cooked first?
Cyd says:

Does not need to be cooked first. Just rinsed.
ellen says:

This was a good chili. It made a whole lot! Just spicy enough. I would like it a little saltier, but for the average guy it is probably fine. Good no meat dinner.
Jackie says:

For vegetarians, what can you use instead of the chicken stock?
amanda says:

I use vegetable broth
amanda says:

great recipe :)
Megan says:

How much does it feed? can you double/triple the recipe?
Amy says:

I've made this twice now and love it. It's so quick and easy, but also healthy and delicious. I made it with vegetable stock instead of chicken and leave it w/o the garnishes, so it's also vegan. I especially love that everything goes in together and there is no need for added oil/fat. Thanks!
Ramona says:

I made this and it was so delicious the next day I put it on a tortilla shell and added cheese it . Needless to say it was a hit
Becky says:

Are the kidney beans supposed to be drained and rinsed as well?
Cyd says:

Yes, rinse and drain the kidney beans.