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+ servings

Slow Cooker Quinoa Chili Recipe

The easiest and delicious dump and go chili recipe.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: Slow Cooker Chili, Slow Cooker Soup, Slow Cooker Soup Recipe
Servings: 6
Calories: 490kcal

Equipment

  • Slow Cooker

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