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Slow Cooker (or Instant Pot) Vegetarian Chili with Chipotle Peppers, Quinoa, and Black Beans.
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Slow Cooker Vegetarian Chili with Quinoa

Slow Cooker (or Instant Pot) Vegetarian Chipotle Chili with quinoa, sweet potato, black beans, and fire-roasted tomatoes. This dump-and-stir crockpot chili is perfect for easy weeknight dinners.
Course Soup, Vegetarian
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Calories 360kcal

Ingredients

  • 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
  • 1/2 cup uncooked quinoa rinsed
  • 1 tsp. kosher salt
  • 3 1/2 cups vegetable broth
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • Garnishes: fresh cilantro leaves sliced avocado, freshly grated white cheddar cheese, Greek yogurt

Instructions

  • **Slow Cooker**
  • 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.
  • **Instant Pot**
  • 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.

Nutrition

Serving: 1g | Calories: 360kcal | Carbohydrates: 68g | Protein: 16g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 890mg | Fiber: 15g | Sugar: 5g