Popular · Recipes

Crockpot Vegetarian Chili.

Y’all didn’t think that I would actually post that picture on Facebook and not give you the recipe, did you?


I’d like to think I’m nicer than that. ūüôā

This recipe was inspired by the ridiculous amount of canned beans I had in the cupboard. It was also inspired by me wanting something I can eat throughout the week and crockpot recipes happen to be perfect for that!

Oh, and one more thing… I’ve been trying to add more quinoa back into my diet. ¬†I used to eat it a lot, but for some reason I have recently stopped incorporating this mother grain into my meal plan.

Time to change that…

This chili is hearty and very filling. It is vegetarian, (easily made vegan), and gluten-free, but meat lovers will enjoy it as well (just ask Bryan). The chili has black beans, spicy chili ¬†beans, tomatoes, and lots of vegetables-onion, orange¬†pepper, corn and zucchini. I¬†threw in a jalape√Īo, chili powder, fresh cilantro and cumin for added spice.

The beans and quinoa team up to make this chili a protein power house! I love the texture the quinoa adds to the chili – I think this could be my new favorite chili recipe. You can top the chili with green onions, cheese, sour cream/Greek yogurt, avocado slices, chips, crackers, or serve sliced bread¬†on the side. The chili is good, possibly better, the second day. We’ve been enjoying¬†leftovers for a few days now and I haven’t heard any complaints yet. ūüôā


Crockpot Vegetarian Quinoa Chili
Yield: Serves 8-10 (we eat large portions)

1 cup quinoa, rinsed
2 cups water
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
2 medium orange peppers, diced
1 (15oz) can sweet corn, drained
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can spicy chili beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1/4 cup chopped fresh cilantro
2-3 tablespoons chili powder, depending on your taste (I used 3)
1 T ground cumin
1 teaspoon dried oregano
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices (or guacamole), cheese, sour cream, Greek yogurt, tortilla chips, crackers, etc…

Directions: Place above ingredients into a crockpot (see note).  Cover.  Turn to high and let sit (stirring occasionally if you can).  Taste and adjust seasonings accordingly.


I topped mine with homemade guacamole, cheddar cheese and my favorite sauce. 

Note: If you don’t have a crockpot, cook quinoa separate in a large pot and simmer remaining ingredients in a large saucepan – starting with vegetables, then add beans. ¬†End by combining quinoa with remaining ingredients. ¬†Oh, and once you’re finished… GO BUY A CROCKPOT!



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