Slow Cooker Vegetarian Chili with Quinoa
Recipe type: Vegetarian, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
Slow Cooker Vegetarian Chipotle Chili with quinoa, sweet potato, black beans, and fire-roasted tomatoes. This dump-and-stir crockpot chili is packed with smoky flavor and perfect for weeknight dinners. Instant Pot instructions also available.
  • 2 medium sweet potatoes, peeled and cubed
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 chipotle pepper (from a can of chipotle peppers in adobe sauce), finely chopped
  • 2 (14.5-oz.) cans fire-roasted tomatoes
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (15-oz.) can pinto beans, rinsed and drained
  • ½ cup uncooked quinoa, rinsed
  • 1 tsp. kosher salt
  • 3½ cups vegetable broth
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • Garnishes: fresh cilantro leaves, sliced avocado, freshly grated white cheddar cheese, Greek yogurt
  1. **Slow Cooker**
  2. Place all ingredients (except garnishes) in a 5- to 6- quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on HIGH 5 hours, or LOW 8 to 9 hours. Spoon into bowls and add garnishes of choice.
  3. **Instant Pot**
  4. Combine all ingredients (except garnishes) in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 9 minutes. Release valve with a towel, and release steam until it stops. Carefully uncover, and divide chili into bowls for serving. Add garnishes of choice.
Recipe by Dishing Out Health at