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Chili has long been revered as one of the ultimate comfort foods, beloved for its warmth, heartiness, and the ability to bring people together over a shared meal. Whether enjoyed on a chilly evening or served at a gathering with friends and family, chili warms the soul and satisfies the palate. In recent years, a surge in plant-based diets has led to a growing interest in healthier alternatives to traditional meat-heavy chili recipes. One standout option is Hearty Crockpot Quinoa Chili, a nutritious and flavorful dish that is perfect for both vegetarians and meat-eaters alike.

Crockpot Quinoa Chili

Discover the comforting warmth of Hearty Crockpot Quinoa Chili, the perfect dish for any occasion. Packed with nutritious quinoa, black beans, and fresh vegetables, this plant-based chili is rich in protein and fiber. Simply combine your ingredients in a slow cooker and let it simmer to perfection, making it ideal for busy weeknights. Customize it to your liking with spices and garnishes for an unforgettable meal that’ll satisfy everyone at your table.
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Ingredients
  

1 cup quinoa (rinsed and drained)

1 can (15 oz) black beans (drained and rinsed)

1 can (15 oz) kidney beans (drained and rinsed)

1 can (14.5 oz) diced tomatoes (with juices)

1 can (6 oz) tomato paste

1 bell pepper (diced, any color)

1 medium onion (diced)

3 cloves garlic (minced)

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper (to taste)

1 cup corn (frozen or canned, drained)

1 tablespoon olive oil (optional, for sautéing)

1 avocado (diced, for serving)

Fresh cilantro (chopped, for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Aromatics (optional): In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5-7 minutes until they are soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. (You can skip this step to keep it a true crockpot recipe, but it enhances the flavor!)

    Combine Ingredients in the Crockpot: In your slow cooker, add the rinsed quinoa, black beans, kidney beans, diced tomatoes, tomato paste, sautéed vegetables (if you opted to sauté), vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.

      Cook the Chili: Cover the crockpot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours. If you can, give it a good stir halfway through the cooking time.

        Add the Corn: About 30 minutes before serving, stir in the corn. Allow it to cook for the remaining time to heat through and blend in the flavors.

          Serve: Once cooked, taste and adjust the seasoning with additional salt, pepper, or spices as desired. Ladle the chili into bowls and top with diced avocado, fresh cilantro, and a squeeze of lime juice for brightness.

            Enjoy: Serve warm with your favorite crusty bread or tortilla chips for dipping!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings