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Crock Pot Vegetarian Chili with Quinoa and Vegetables

Slow cooker vegetarian chili with quinoa and vegetables cooks low and slow into a hearty, thick meal with tender beans and vegetables. Add the quinoa and zucchini later so they cook through without losing their texture.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, chopped
  • 1 red bell pepper medium, chopped
  • 1 cup carrots chopped
  • 3 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth low-sodium
  • 1 cup corn frozen
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup quinoa rinsed
  • 1 zucchini medium, diced
  • 1 tbsp lime juice fresh

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, bell pepper, carrots, garlic, black beans, kidney beans, crushed tomatoes, low-sodium vegetable broth, corn, chili powder, cumin, smoked paprika, salt, and black pepper to a 6-quart slow cooker.
  2. Stir to combine.
  3. Cover and cook until the carrots are beginning to soften, 4 to 5 hours on LOW or 2 to 2 1/2 hours on HIGH.
  4. Stir in the rinsed quinoa and zucchini.
  5. Cover and cook until the quinoa is tender and the zucchini is cooked through, 1 1/2 to 2 hours on LOW or 45 to 60 minutes on HIGH.
  6. Stir in the lime juice.
  7. Serve.

Notes

Rinse the quinoa well before adding it for a cleaner flavor. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until hot.