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Zesty Chipotle Slow Cooker Vegetarian Chili

Print Recipe
Vegetarian Slow Cooker Chili with Dried Beans and Quinoa
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours
Servings 8 servings
Calories 284
Author Alyssia Sheikh

Ingredients

Slow Cooker Vegetarian Chili

  • ½ cup onion chopped
  • ½ cup carrot chopped
  • 4 cloves garlic minced
  • 1 can 28oz diced tomatoes
  • ¾ cup uncooked quinoa
  • ½ lb ~1 cup dried black beans
  • ½ lb ~1 cup dried pinto beans
  • 1 green bell pepper chopped
  • 2 Tbsp chipotle peppers in adobo sauce
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp salt
  • ½ tsp pepper
  • 6 cups water

Optional Toppings

  • fresh cilantro chopped
  • sour cream/yogurt
  • lime wedges
  • avocados
  • green onion
  • cheese

Instructions

  • Add all vegetarian chili ingredients to the slow cooker or crock pot. Stir to combine.
  • Cook on low heat for 8-10 hours or high heat for 4-6 hours, until the beans are tender.
  • Serve warm with desired toppings and enjoy!
  • Allow to cool before portioning and storing.
  • Yields ~12 cups slow cooker vegetarian chili or 6-8 total servings, depending on desired serving size.

Video

Notes

If serving 6 people…

Nutrition per 2 cups serving of vegetarian chili:
378 calories | 2g fat | 71g carbs | 20g fiber | 7g sugars | 20g protein

If serving 8 people…

Nutrition provided below per 1½ cups vegetarian chili:

Nutrition

Serving: 1½ cups | Calories: 284kcal | Carbohydrates: 53g | Protein: 15g | Fat: 1g | Fiber: 15g | Sugar: 5g