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Slow Cooker Quinoa Chili Recipe

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5 hours 10 minutes
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Slow Cooker Quinoa Chili Recipe

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

Slow Cooker Quinoa Chili Recipe

The easiest and delicious dump and go chili recipe.
Serving6
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
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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, 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

  1. Place everything in a 6 quart slow cooker and cook for 5-7 hours on low.
  2. Keep warm until ready to serve.
  3. 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
Cuisine: American
Course: Soup
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
Published: February 4, 2013Updated: May 8, 2024

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Questions & Reviews

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

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

    Sheree
    thehartungs.blogspot.ca
  3. 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!
  4. 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!
  5. Cyd says:
    Should be fine to freeze. We freeze chili all the time when it makes a huge batch.
  6. Lynette says:
    I made this and we loved it. It froze great as well.
  7. Karen says:
    Does the quinoa need to be cooked first?
  8. Cyd says:
    Does not need to be cooked first. Just rinsed.
  9. 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.
  10. Jackie says:
    For vegetarians, what can you use instead of the chicken stock?
  11. amanda says:
    I use vegetable broth
  12. amanda says:
    great recipe :)
  13. Megan says:
    How much does it feed? can you double/triple the recipe?
  14. 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!
  15. 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
  16. Becky says:
    Are the kidney beans supposed to be drained and rinsed as well?
  17. Cyd says:
    Yes, rinse and drain the kidney beans.
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