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Chili Recipe Crockpot Vegetarian Quinoa - Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup uncooked quinoa, rinsed
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (optional)
  • 2 cans (14.5 oz each) diced tomatoes with juices
  • 1 can (8 oz) tomato sauce
  • 3–4 cups vegetable broth (start with 3; add more if you like it soupier)
  • 2–3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Optional toppings: avocado, shredded cheese, sour cream or Greek yogurt, sliced jalapeños, green onions, tortilla chips

Method
 

  1. Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitterness.
  2. Load the crockpot: Add onion, bell peppers, garlic, black beans, kidney beans, corn, diced tomatoes, tomato sauce, rinsed quinoa, and 3 cups of vegetable broth.
  3. Season it up: Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir well to combine.
  4. Cook low and slow: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until vegetables are tender and quinoa is cooked.
  5. Adjust consistency: If it’s too thick, stir in more broth. If it’s too thin, let it cook uncovered on High for 15–20 minutes.
  6. Brighten the flavor: Stir in lime juice. Taste and add more salt, pepper, or chili powder as needed.
  7. Serve and top: Ladle into bowls and add your favorite toppings like avocado, cilantro, cheese, or a dollop of yogurt.