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A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food! |www.joyfulhealthyeats.com #freezerfriendly #easyrecipes

Vegetarian Quinoa Chili

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 mins
  • Yield: 8-10 cups 1x
  • Category: Crock Pot, Vegetarian, Soup Recipes

Scale

Ingredients

  • 2 cups of frozen corn
  • 2 cups of carrots, diced
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 1 chipotle pepper, minced {from a can of chipotle in adobe sauce}
  • 1 teaspoon of chipotle adobe sauce
  • 2 teaspoons of cumin
  • 1 teaspoon of dry cilantro
  • 1 teaspoon of dry oregano
  • 1/2 teaspoon of chili powder
  • 28 oz. can of Muir Glen Crushed Tomatoes
  • 15 oz. can of diced fire roasted tomatoes
  • juice of 1 lime
  • 4 cups of vegetable stock
  • 1 cup of quinoa
  • 15 oz. can of low sodium black beans, drained & rinsed
  • 15 oz. can of low sodium kidney beans, drained & rinsed
  • 15 oz. can of low sodium pinto beans, drained & rinsed

Toppings: {Optional}

  • green onions, diced
  • sour cream
  • avocado, diced
  • shredded cheddar cheese

Instructions

  1. Add carrots, onions, corn red pepper, chipotle pepper, chipotle adobe sauce, cumin, cilantro, oregano, chili powder, crushed tomatoes, diced fire roasted tomatoes, lime juice, vegetable stock, and quinoa to crock pot.
  2. Stir and cook on HIGH for 4 hours.
  3. Then add black beans, kidney beans, and pinto beans to crock pot. Stir and cook for an addition hour on LOW.
  4. Serve with optional toppings of green onions, avocado, cheddar cheese, or sour cream.


Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 259
  • Sugar: 9 g
  • Sodium: 680 mg
  • Fat: 2 g
  • Carbohydrates: 51 g
  • Fiber: 11 g
  • Protein: 11 g
  • Cholesterol: 0 g