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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!
Slow Cooker Quinoa Chili Recipe
The easiest and delicious dump and go chili recipe.
Serving
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 cup 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
Equipment
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.
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!
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Adapted from sweet treats
Looks fantastic, I always do my chili in the crockpot as well. Thanks for sharing!
Sincerely,
Happy Valley Chow
My husband loves chili – and I love using my slow cooker. Perfect match!
Sheree
thehartungs.blogspot.ca
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!
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!
Should be fine to freeze. We freeze chili all the time when it makes a huge batch.
I made this and we loved it. It froze great as well.
Does the quinoa need to be cooked first?
Does not need to be cooked first. Just rinsed.
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.
For vegetarians, what can you use instead of the chicken stock?
I use vegetable broth
great recipe 🙂
How much does it feed? can you double/triple the recipe?
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!
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
Are the kidney beans supposed to be drained and rinsed as well?
Yes, rinse and drain the kidney beans.