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Slow-Cooker Quinoa Chili

1 review
Total Time
Prep: 25 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Claire Gallam, Alexandria, Virginia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

This recipe turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia

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Test Kitchen tip
  • To make this chili vegetarian, omit the ground beef.
    • Test Kitchen Approved

    Slow-Cooker Quinoa Chili

    1 review
    Prep Time 25 min
    Cook Time 4 hours
    Yield 10 servings (3-3/4 quarts)

    Ingredients

    • 1 pound lean ground beef (90% lean)
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 can (28 ounces) diced tomatoes with mild green chiles, undrained
    • 1 can (14 ounces) fire-roasted diced tomatoes, undrained
    • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 1 can (15 ounces) black beans, rinsed and drained
    • 2 cups reduced-sodium beef broth
    • 1 cup quinoa, rinsed
    • 2 teaspoons onion soup mix
    • 1 to 2 teaspoons crushed red pepper flakes
    • 1 teaspoon garlic powder
    • 1/4 to 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon salt
    • Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro
    Text Ingredients

    Directions

    1. In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain.
    2. Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender.
    3. Serve with optional toppings as desired.

    Nutrition Facts

    1-1/2 cups: 318 calories, 7g fat (2g saturated fat), 37mg cholesterol, 805mg sodium, 41g carbohydrate (7g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

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