Vegetarian Slow Cooker Chili with Toasted Quinoa
This vegetarian chili combines beans, peppers, and fragrant toasted quinoa, slow-cooked to develop deep, layered flavors. The dish results in a hearty, thick stew with soft vegetables and a subtle nutty crunch from the toasted grains, presented as a comforting and rustic bowl.
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Calories: 250kcal
Servings: 4
Equipment
- Slow Cooker
- Skillet
- Chef's Knife
- Mixing Spoon
Ingredients
- 1 cup quinoa preferably rinsed
- 2 tablespoons olive oil for toasting quinoa
- 1 large bell pepper red or yellow, diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can black beans 15 oz, drained and rinsed
- 1 can diced tomatoes 14 oz can with juices
- 1 cup vegetable broth low sodium preferred
- 1 teaspoon smoked paprika optional for smoky flavor
- 0.5 teaspoon cumin ground
- to taste salt and pepper
Instructions
- Heat a skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the rinsed quinoa and toast, stirring frequently, until golden and fragrant, about 5 minutes. Transfer to a small bowl and set aside.2 tablespoons olive oil
- In the same skillet, add another tablespoon of olive oil and sauté the diced onion and bell pepper until softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.2 tablespoons olive oil
- Transfer the sautéed vegetables to the slow cooker. Add the toasted quinoa, drained beans, diced tomatoes with juices, vegetable broth, smoked paprika, cumin, and a pinch of salt and pepper. Stir everything together until well combined.2 tablespoons olive oil
- Cover the slow cooker and cook on low for 4 to 6 hours, or until the vegetables are tender and the flavors meld. Stir the chili once or twice during cooking if possible.
- About 15 minutes before serving, open the lid and give the chili a gentle stir. Taste and adjust seasoning with more salt, pepper, or spices as desired.
- Optional: For extra crunch, toast the quinoa in a skillet until crispy, then sprinkle it on top just before serving.2 tablespoons olive oil
- Serve the chili hot, garnished with fresh herbs or a dollop of sour cream if desired. Enjoy its hearty texture and smoky flavor in every spoonful.
Notes
You can add other vegetables like zucchini or corn for variety. Adjust seasoning to taste, and consider topping with chopped cilantro or avocado for added freshness.
Nutrition
Calories: 250kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 400mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg