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Slow Cooker Quinoa Chili


I know I've been missing for a while and the posts keep getting fewer and fewer but I think I've hit a blogging rut. With working and the desert heat, dinners have been a mix of grilled burgers, hot dogs, chicken, and any sort of quick throw together last minute meal, I've just been uninspired to cook. However, every once in a while I plan a slow cooker meal, which is where this one comes from. Well technically I got the recipe from Savvy Vegetarian.



This was perfect for us. It was incredibly hot here to where I didn't want to cook, clean or even think too hard. All you do is throw it together in your slow cooker before the heat sets in and voila, you have dinner without having to do much of anything. This is a super easy recipe. 



  • 1/2 cup uncooked quinoa
  • 3 cups water or bean cooking liquid
  • 1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
  • 1 1/2 cup cooked black beans (1 can, drained and rinsed)
  • 1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water
  • 1 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 Tbsp (2 - 3 cloves) minced garlic
  • 2 Tbsp minced jalapeño pepper
  • 1 green bell pepper, diced
  • 1 tsp cumin powder
  • 2 tsp gr coriander
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/8 - 1/4 tsp chipotle pepper powder
  • 1 bay leaf
  • 1 Tbsp light molasses
  • 1 Tbsp soy sauce
  • 1/4 cup chopped cilantro (optional)
  • Fresh ground black pepper to taste

  1. Sauté jalapeno, garlic, and peppers in oil for 5 minutes on med-high
  2. Add spices and herbs, stir 2 minutes
  3. Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt slow cooker.
  4. Cover and cook on low for 5 - 6 hours
  5. Add soy sauce, molasses, pepper
  6. Serve garnished with chopped cilantro and sour cream (optional)

This post is submitted in
Just Another Meatless Monday
My Meatless Monday 

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