Slow Cooker Quinoa Chili Recipe

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Published: February 4, 2013Updated: April 7, 2021Author: Contributor
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Slow Cooker Quinoa Chili Recipe

We love this easy slow cooker quinoa chili!

Slow Cooker Quinoa Chili
Serves: 6

Slow Cooker Quinoa Chili Recipe

The easiest and delicious dump and go chili recipe.
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
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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
  • 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.

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

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  1. Eric Pepple says:
    February 4, 2013
    Looks fantastic, I always do my chili in the crockpot as well. Thanks for sharing!

    Sincerely,
    Happy Valley Chow
    Reply
  2. SH says:
    February 4, 2013
    My husband loves chili - and I love using my slow cooker. Perfect match!

    Sheree
    thehartungs.blogspot.ca
    Reply
  3. Lindsay says:
    February 6, 2013
    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!
    Reply
  4. Kaitlynn says:
    June 25, 2013
    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!
    Reply
    • Cyd says:
      June 27, 2013
      Should be fine to freeze. We freeze chili all the time when it makes a huge batch.
      Reply
    • Lynette says:
      October 28, 2013
      I made this and we loved it. It froze great as well.
      Reply
  5. Karen says:
    November 24, 2013
    Does the quinoa need to be cooked first?
    Reply
    • Cyd says:
      November 25, 2013
      Does not need to be cooked first. Just rinsed.
      Reply
  6. ellen says:
    January 30, 2014
    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.
    Reply
  7. Jackie says:
    February 4, 2014
    For vegetarians, what can you use instead of the chicken stock?
    Reply
    • amanda says:
      February 4, 2014
      I use vegetable broth
      Reply
  8. amanda says:
    February 4, 2014
    great recipe :)
    Reply
  9. Megan says:
    April 25, 2014
    How much does it feed? can you double/triple the recipe?
    Reply
    • Cyd says:
      April 28, 2014
      Just click on the MAGIC button on our post under the picture. It will take you to our sister site - MyRecipeMagic.com. Click on Nutrition and it will give you servings, calories, weight watcher points, and all nutritional info on the recipe. Hope you'll stop by and check out over 25,000 recipes all with nutritional info!
      Reply
  10. Amy says:
    October 23, 2014
    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!
    Reply
  11. Ramona says:
    February 19, 2018
    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
    Reply
  12. Becky says:
    August 14, 2019
    Are the kidney beans supposed to be drained and rinsed as well?
    Reply
    • Cyd says:
      August 19, 2019
      Yes, rinse and drain the kidney beans.
      Reply
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