Slow cooker bean and quinoa chili

This slow cooker bean and quinoa chili not only is healthy for you but is pretty much guilt free. No high-fat ingredients or oil added to it. Tons of veggies and fiber

Slow cooker bean and quinoa chili

As I mentioned a few weeks back, I have been using my slow cooker quite often lately. I have actually made this Slow cooker bean and quinoa chili  twice this week not only because it is super easy to put together but because it is actually very nutritious and delicious.

For this time around, I kept my chili version vegetarian but if you like you can add some organic ground beef or turkey.

I also used a couple of different types of beans for my chili. You can do the same or just make it with one kind of beans. The end result will still be good and not that much different from mine.

Adding the quinoa was genius in my opinion. If you don’t like quinoa you can certainly omitted, I just thought it went well with the chili. Also, I made quite a large quantity because I normally freeze half of it for future meals since it freezes quite well. I like to have a few meals where I can just freeze and have a week or two after making it. It sure helps me with my super busy schedule.

Anyhow, there is not much that I can elaborate on this slow cooker bean and quinoa chili  . Feel free to add any other veggies or protein to it like I mentioned above.

Enjoy!

Slow cooker bean and quinoa chili

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Slow cooker bean and quinoa chili

Miryam's original recipe

Yield: 6-8 servings

Total Time: 6 hours

Ingredients:

  • 16 oz dried red beans, pre-soaked overnight
  • 8 oz dried black beans, pre-soaked overnight
  • 28 oz canned chopped tomatoes
  • 2 tbsp natural taco seasoning
  • 10 oz frozen organic corn
  • 1 cup uncooked quinoa
  • 2 tbsp organic tomato puree
  • 2 tsp Celtic salt
  • 6 cups hot water

Directions:

Add all of the ingredients except corn and quinoa to the slow cooker. Set on high for 5-6 hours.

After the time has past, check to see if you need to add more liquid and how tender the beans are. If they are still too hard cook further for another hour otherwise add the quinoa and corn and cook further for 30 minutes. Leave slow cooker on warm setting until ready to serve.

Screen Shot 2013-11-26 at 8.19.16 PMNutrition facts calculated based on the recipe giving 6 servings.

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35 comments

  1. Sounds amazimg except for the taco seasoning. Instead of the taco seasoning try using cumin , chilipowder, paprika, and a pinch of cayanne. That taco seasoning crap has alot of sodium in it and prob other stuff to..

  2. Is the quinoa already cooked or are you saying uncooked?

  3. What brand of taco seasoning do you use?

  4. I’ve made quinoa chili before, but never in a slow cooker, so I LOVE this! :)

  5. There are couple of things I need to get, a slow cooker and a kitchenaid. Can’t believe I don’t have em’, this chili is a must try. I am a big vegetarian fan, and this looks so so delicious.
    Thanks for sharing an awesome recipe.

  6. Nice dish with seasoning ingredients. In my region, south east of Europe, also known as Balkan we have a few similar recipes. The only difference is that we use a lot of onion , garlic and paprika to cooked dishes like this one. But it is always good to try something different and I will definitely will cook it over weekend. Let you know how me and my family like it:)

  7. I made this and it was delish!

  8. do you know of any place else to get the natural taco seasoning? It sounds like a great recipe

  9. I have to leave earlier than I wante and need to have this ready when I get home. Could I cook it on low for 7-8 hours or would that ruin the beans?

  10. Can you use regular canned beans?

  11. Great recipe! I made this for lunch today (it’s raining in WA, lol) on the stovetop, since I used canned beans. I added two bell peppers and used 1 can each of black beans, red kidney beans, and garbanzo beans. It tasted delicious and my meat-loving hubby enjoyed it with some leftover rotisserie chicken added. :) Thank you!

  12. Can I use canned beans instead of the ones I have to soak overnight?

  13. Just wanted to say that i made this and it is amazing!

    If i added beef would that work too? As in add it in the start with the beans?

  14. Love this for a hearty, meatless dinner! Sounds perfect on this cold, snowy day we’re having today!

  15. Such a wonderful, easy recipe and so versatile! I could easily see throwing some chopped zucchini into this when the weather warms up.

  16. This recipe looks delicious! How much less water would you use for this recipe if you use canned beans instead of dried?

  17. Just wanted to make a note: after soaking the beans, I’d definitely recommend boiling them for 10 minutes before putting them in the slow cooker. I was completely unaware of the endogenous toxins within beans, especially red kidney beans, which actually intensify when cooked at low temperatures. Both my husband and myself were pretty sick after eating this, did a quick google search, and… who knew??
    http://www.independent.co.uk/life-style/health-and-families/features/beware-of-the-beans-how-beans-can-be-a-surprising-source-of-food-poisoning-931862.html

  18. If I wanted to add ground turkey into the recipe when would I add it in? Cooked or uncooked? 

  19. Are the beans 16 ounces BEFORE soaking , or 16 ounces AFTER soaking? I’m a bean soaking novice. Thank you!

  20. Do you rinse the quinoa first?

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