Best Slow Cooker Quinoa Chili Recipes

SLOW-COOKER QUINOA CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.

SLOW COOKER TURKEY QUINOA CHILI WITH SWEET POTATOES AND BLACK BEANS

Steps:

• Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
• To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings.

SLOW COOKER VEGAN SWEET POTATO QUINOA CHILI

Steps:

• Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That's it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!

SLOW COOKER QUINOA CHICKEN CHILI

Steps:

• Season chicken breasts with salt and pepper.
• Place chicken in crockpot.
• Put quinoa in a sieve and pour boiling water over it.
• Mix with all other ingredients and pour over chicken.
• Cook for 5-7 hours on low.
• Remove chicken and shred it and return chicken to crockpot.
• Keep on warm until ready to serve.
• Can garnish with grated cheese and or sour cream.

SLOW COOKER QUINOA CHILI

Steps:

• Heat the olive oil in a large pan and cook the onions for several minutes on medium high heat until clear. Add the garlic and cook an additional minute.
• Add the onions and garlic to a slow cooker and add the water. Spread the dry, uncooked quinoa over the onions. Then add all the seasonings, all the canned foods, and tomatoes.
• If making the dish vegetarian, set the slow cooker to high or auto and allow to cook for 6 hours.
• If adding the meat, brown the meat in a large pan with 2 tablespoons oil and add 1/2 teaspoon of salt and 1 tablespoon taco seasoning. Simmer on low until only a tablespoon or two of liquid is left. Add the seasoned meat to the slow cooker.
• After 6 hours reduce heat to low or keep warm. Taste and adjust to taste, balancing the flavors with salt, sugar, or vinegar.
• Serve with chopped cilantro, sour cream, shredded cheese, diced avocado, corn chip, and extra hot sauce.