Fire roasted tomatoes, cilantro, lime and smoked paprika give this slow cooker quinoa chili a unique and robust flavor. This thick and hearty plant-based chili is easy to make and takes just 10 minutes to prepare. Perfect alone, over rice, stuffed inside a sweet potato or on top of fries! Enjoy right away or make ahead for easy prep. Freezes well too!
1small yellow onion, chopped(or use ½ cup chopped sweet or white onion)
½cupuncooked quinoa, rinsed and picked through
Add crushed tomatoes, diced tomatoes, broth, lime juice and maple syrup to the slow cooker. Stir to combine.
Stir in chili powder, smoked paprika and salt.
Stir in beans.
Add chopped bell pepper, jalapeno, garlic, onion and cilantro. Stir to combine.
Stir in quinoa.
Cook on high for 2.5-3.5 hours or on low for 4-5 hours. Mine took 3 hours on high.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.