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- 1 cup quinoa, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes - 1 cup vegetable broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 2 carrots, diced - 1 zucchini, diced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish (optional)

Slow Cooker Vegetable and Quinoa Chili

Discover the delicious Hearty Harvest Vegetable and Quinoa Chili, a nutritious plant-based meal perfect for any occasion. Packed with seasonal vegetables, quinoa, and beans, this dish offers a wealth of protein, fiber, and vibrant flavors. Ideal for meal prep or family gatherings, it's customizable to suit different dietary needs. Prepare it easily in a slow cooker for a hearty, satisfying meal that's both healthy and comforting. Get ready to enjoy a bowl of warmth and nourishment!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 cup corn (fresh or frozen)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Optional toppings: avocado, cilantro, shredded cheese, sour cream

Instructions
 

Prep the Quinoa: Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear. This helps remove bitterness. Set aside.

    Sauté Veggies: In a skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, sautéing until soft and translucent (about 3-4 minutes). This step is optional but adds depth to your flavors.

      Combine Ingredients: In your slow cooker, add the sautéed onion and garlic, rinsed quinoa, vegetable broth, black beans, kidney beans, diced tomatoes (with juices), bell peppers, zucchini, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well combined.

        Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the quinoa is cooked and the vegetables are tender.

          Adjust Flavors: After cooking, taste and adjust seasonings as needed. If it's too thick, you can stir in a bit more vegetable broth.

            Serve: Ladle the chili into bowls and top with your choice of avocado, cilantro, shredded cheese, or sour cream if desired.

              Enjoy: This chili can be served immediately, but it tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to a week.

                Prep Time, Total Time, Servings:

                  15 mins | 8 hours (slow cooker) | about 6 servings