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One Pot or Crock Pot Loaded Quinoa Chili is the perfect healthy vegetarian chili that will satisfy even the pickiest meat eater!

One Pot or Crock Pot Loaded Quinoa Chili

Ingredients

  • ½ cup uncooked quinoa
  • 3 cups water or vegetable stock
  • 15 ounce can kidney beans drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 1 cup unsalted tomato sauce OR ¼ cup unsalted tomato paste + ¾ cup water
  • 1 TBS olive oil
  • 1 onion chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced garlic
  • 1 jalapeño minced
  • ½ green bell pepper diced
  • ½ red bell pepper diced
  • 1 teaspoon cumin powder
  • 2 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ⅛ teaspoon chipotle pepper powder
  • 1 bay leaf
  • 1 TBS reduced sodium soy sauce
  • Fresh ground black pepper to taste
  • ¼ cup chopped cilantro
  • cheddar cheese optional for garnish
  • green onions optional for garnish
  • greek yogurt optional for garnish

Instructions

Stove-top Directions-30 minute cook time (see below for slow cooker)

  1. Rinse the quinoa in a colander, set aside.

  2. In a soup pot, heat the oil on medium-high; add garlic, jalapeno, onion, and celery. Sauté until soft (about 3 minutes). Add green and red peppers and cook 5 more minutes. Add spices and herbs; sauté 2 minutes. Add the beans, water, tomato sauce/paste, and quinoa; bring to boil, cover, and simmer 20 minutes or until quinoa is cooked. Stir in soy sauce and pepper.

  3. Serve garnished with cilantro, green onions, cheese, and greek yogurt if desired.

Crock Pot Directions

  1. Sauté jalapeno, garlic, celery, and peppers in oil for 5 minutes on med-high. Add spices and herbs, stir 2 minutes

  2. In the crock pot add water, tomato sauce, salt, quinoa and beans. Add ingredients from above that were sautéed.

  3. Cover and cook on low for 5 – 6 hours

  4. Add soy sauce and pepper.

  5. Serve garnished with cilantro, green onions, cheese, and greek yogurt if desired.

Recipe Notes

I use kidney and black beans for this recipe, but you could really use any type you have on hand. You can add other veggies that you like as well; carrots, corn, more peppers, zucchini…it would all be good! I also usually freeze this, because it reheats really well.