Slow Cooker Quinoa Chili Recipe (2024)

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5 hours hrs 10 minutes mins

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Slow Cooker Quinoa Chili Recipe (1)

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 Recipe (2)

Serves: 6

Slow Cooker Quinoa Chili Recipe

The easiest and delicious dump and go chili recipe.

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes 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 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: 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

Join The Discussion

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  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. Cyd says:

    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!

  15. 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!

  16. 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

  17. Becky says:

    Are the kidney beans supposed to be drained and rinsed as well?

  18. Cyd says:

    Yes, rinse and drain the kidney beans.

Slow Cooker Quinoa Chili Recipe (3)

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Slow Cooker Quinoa Chili Recipe (2024)

FAQs

Does chili taste better in the crockpot? ›

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

How do I thicken my slow cooker chili? ›

Mix in a scoop of cornstarch, all-purpose flour, or oats.

Rather than adding it directly to the chili (which can create clumps) make a slurry. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then stir this into the pot of chili. For 1 tablespoon of flour, use 2 tablespoons of water.

Should chili be thick or soupy? ›

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

What is the best thickener for chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Does tomato paste thicken chili? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

How do you add volume to chili? ›

Farro: farro is a whole grain that can be used in chili to add volume. I recommend cooking the farro separately and then adding it to the pot. Cooked Rice: add 1 ½ cups of cooked rice to the chili per can of beans. Mushrooms: dice them in slightly bigger pieces and add 1 ½ cups of mushrooms per can of beans.

Can you put rice in chili? ›

Directions. In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano.

Can you add brown sugar to chili? ›

Mmm! Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Do you cook onions or meat first for chili? ›

In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.

What does cinnamon do for chili? ›

Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.

Is chili better on stove or slow cooker? ›

Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking.

Is chili better in slow cooker or stove top? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

Is chili better in crockpot or stove top? ›

If you want to make a thick, tasty chili in a somewhat quick manner (30-60 minutes), the stovetop Dutch oven method is right for you. It's one pan for the whole show, providing an easy prep, cook, and cleanup for ultra tasty results. If you have a bit more patience and prefer the slow cooker, you can't go wrong either.

Is chili better in slow cooker or Dutch oven? ›

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

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