Crockpot Quinoa Chili

When the weather turns chilly and all I want is something warm and comforting, I turn to my favorite dish: Crockpot Quinoa Chili. This hearty and wholesome chili is not just delicious; it’s also incredibly easy to prepare. I remember the first time I made it, coming home from a long day and being greeted by the mouthwatering aroma wafting through my kitchen. It’s the kind of meal that wraps you in a cozy embrace, perfect for winter evenings. The best part? You can set it and forget it while it simmers away, allowing the flavors to meld beautifully.

As I stir the pot, I can’t help but smile thinking about how the combination of quinoa, black beans, and spices creates a symphony of flavors. It’s a vegetarian dish that everyone loves, whether you’re a meat-lover or not. The texture is just right, and the versatility of this recipe allows you to personalize it with your favorite toppings. Whether it’s a sprinkle of fresh cilantro, a squeeze of lime, or a dollop of sour cream, each bite feels like a new experience.

Perfect for entertaining, this Crockpot Quinoa Chili can serve a crowd or be stored for those busy weeknights. I often find myself making a bigger batch just so I can have leftovers for lunch the next day. It’s one of those dishes that just gets better as it sits, allowing all the flavors to deepen. So, if you’re looking for a dish that’s not only satisfying but also healthy, you’ve come to the right place. Let’s dive in and explore why this Crockpot Quinoa Chili will become a staple in your kitchen!

What Goes Into Crockpot Quinoa Chili

When it comes to creating a delicious Crockpot Quinoa Chili, the ingredients are key to achieving that rich and hearty flavor. Each element plays a crucial role, working in harmony to create a satisfying bowl of warmth. The combination of quinoa, black beans, and various spices ensures that every spoonful is packed with nutrition and flavor.

• ¾ cup white quinoa – A fantastic source of protein and fiber, quinoa serves as the hearty base of this chili, soaking up all the delicious flavors.
• 1 (15-ounce) can black beans, drained and rinsed – Adding richness and texture, black beans are a staple in many chili recipes.
• ½ pound boneless, skinless chicken breast (8 ounces) – This lean meat complements the beans and quinoa, contributing to the dish’s protein content.
• 1 tablespoon chili powder – The heart of chili, providing that classic spicy flavor that warms you up.
• 1 teaspoon ground cumin – A must-have spice that adds a savory depth to the chili.
• ¼ teaspoon cayenne pepper – For those who like a little heat, this brings a nice kick to the dish.
• ½ teaspoon onion powder – Enhancing the overall flavor, it gives a hint of sweetness.
• ½ teaspoon garlic powder – Garlic is essential in chili for its aromatic qualities and flavor.
• ½ teaspoon paprika – Adding color and a subtle smokiness to the mix.
• ¾ teaspoon salt – Essential for bringing out the flavors of each ingredient.
• ¼ teaspoon pepper – A touch of black pepper enhances the warmth of the spices.
• 2¼ cups chicken stock (salted/seasoned, can use chicken broth) – Acts as the cooking liquid, infusing flavor throughout the chili.
• 1 cup frozen corn – Sweet corn adds a delightful crunch and sweetness to balance the spices.
• 1 (15-ounce) can chili beans in mild sauce – A flavorful addition that complements the other beans and adds richness.
• 1 (14.5-ounce) can fire-roasted diced tomatoes (Muir Glen recommended) – These tomatoes add a smoky flavor that elevates the chili.
• Optional toppings – Fresh lime juice, chopped cilantro, shredded cheese, and sour cream can be used to customize each serving.

Crockpot Quinoa Chili Instructions

Making Crockpot Quinoa Chili is as easy as it gets! With just a few simple steps, you’ll have a delicious meal ready to enjoy. Here’s how to make it:

1. First, line your slow cooker with a plastic liner or coat it with cooking spray to make cleanup a breeze. This little trick will save you time in the kitchen!
2. Next, rinse the quinoa thoroughly in a fine mesh sieve. This step is crucial as it removes the bitter saponin coating that can impact the flavor. Give it a good rinse until the water runs clear.
3. Now it’s time to prepare the black beans. Drain and rinse them under cold water. This will help eliminate any excess sodium and enhance their flavor.
4. Cut the chicken breast into pieces measuring about 2 to 3 inches long and 1-inch thick. This ensures that it cooks evenly and shreds easily later on.
5. In your large 6-quart slow cooker, add the rinsed quinoa, black beans, chicken pieces, chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, paprika, salt, pepper, chicken stock, the frozen corn, the undrained chili beans, and the undrained fire-roasted diced tomatoes. This is where all the flavors come together, so don’t hold back!
6. Cover the slow cooker and set it to cook on high for about 2.5 to 4 hours. I find that 3 hours is the sweet spot for tender chicken and perfectly cooked quinoa. If you’re around, it’s a good idea to check and stir occasionally to ensure everything is cooking evenly.
7. As the cooking time nears its end, keep an eye on the consistency. Once the liquid is mostly absorbed, carefully remove the slow cooker insert from the heat.
8. At this point, season the chili to taste with any additional salt or pepper as needed. Here’s a little tip: adding a few tablespoons of fresh lime juice can brighten up the flavors!
9. Now, shred the cooked chicken in a separate bowl using two forks or chop it coarsely with a knife. Once shredded, add it back to the pot and stir well to combine.
10. Finally, serve the chili hot, topped with your favorite garnishes. I love a generous handful of freshly shredded sharp Cheddar cheese, a squeeze of lime, a dollop of sour cream, and some chopped cilantro. These toppings not only add flavor but also make your bowl look inviting!

Recipe Notes about Crockpot Quinoa Chili

Before you dive into making Crockpot Quinoa Chili, here are some helpful tips to ensure your dish turns out perfectly. These insights will help you avoid common pitfalls and elevate your cooking game.

• Storage: Let leftover chili cool to room temperature before storing it in the fridge. It will keep well for up to 4 to 5 days.
• Freezing: For longer storage, freeze the chili in airtight containers for up to 3 months. Thaw in the fridge before reheating.
• Pairing: Serve with crusty bread or a fresh salad to balance the meal.
• Adjusting spice: Feel free to increase the cayenne pepper or add fresh chilies for more heat.
• Vegetarian option: To make this dish vegetarian, simply omit the chicken or substitute with a meat alternative.
• Garnishing: Experiment with different toppings like avocado or hot sauce to customize each bowl to your taste.

Great Combinations for Crockpot Quinoa Chili

This Crockpot Quinoa Chili is not only delicious on its own but also pairs beautifully with various accompaniments, making it perfect for any occasion. Here are some fantastic combinations to enhance your dining experience:

• Crusty bread: Serve alongside warm, crusty bread to soak up the delicious chili.
• Fresh salad: A light salad with vinaigrette can complement the richness of the chili.
• Rice: Serve it over rice for a heartier meal that stretches the servings.
• Lunch or Dinner: Enjoy this chili as a comforting lunch or a satisfying dinner option, especially during cold weather.
• Game Day: This dish is perfect for game day gatherings, served with various toppings for guests to customize their bowls.
• Seasonal gatherings: Great for occasions like winter holidays or cozy family dinners.

FAQ

Conclusion

The Crockpot Quinoa Chili is truly a dish that combines comfort and nutrition in every bite. Its ease of preparation and delicious flavors make it a go-to recipe for any busy weeknight. I encourage you to give it a try and see how it becomes a staple in your household. With endless variations and toppings available, you can make it uniquely yours. So grab those ingredients and enjoy a warm bowl of goodness tonight!

Crockpot Quinoa Chili

The ultimate comfort food, Crockpot Quinoa Chili is a hearty blend of quinoa, beans, and spices that warms you from the inside out. This easy weeknight dinner is not only delicious but also packed with nutrients. Perfect for gathering around the table, you’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup white quinoa
• 1 15-ounce can black beans drained and rinsed
• ½ pound boneless, skinless chicken breast 8 ounces
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2¼ cups chicken stock salted/seasoned, can use chicken broth
• 1 cup frozen corn
• 1 15-ounce can chili beans in mild sauce
• 1 14.5-ounce can fire-roasted diced tomatoes (Muir Glen recommended)
• Optional toppings fresh lime juice, chopped cilantro, sour cream, and Cheddar cheese

Equipment

• 6-quart Crock-Pot

Method

 

1. First, line your slow cooker with a plastic liner or coat it with cooking spray to make cleanup a breeze.
2. Next, rinse the quinoa thoroughly in a fine mesh sieve to remove the bitter saponin coating. This step is crucial as it removes the bitter saponin coating that can impact the flavor.
3. Now it’s time to prepare the black beans. Drain and rinse them under cold water.
4. Cut the chicken breast into pieces measuring about 2 to 3 inches long and 1-inch thick.
5. In your large 6-quart slow cooker, add the rinsed quinoa, black beans, chicken pieces, chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, paprika, salt, pepper, chicken stock, the frozen corn, the undrained chili beans, and the undrained fire-roasted diced tomatoes.
6. Cover the slow cooker and set it to cook on high for about 2.5 to 4 hours. I find that 3 hours is the sweet spot for tender chicken and perfectly cooked quinoa.
7. As the cooking time nears its end, keep an eye on the consistency. Once the liquid is mostly absorbed, carefully remove the slow cooker insert from the heat.
8. At this point, season the chili to taste with any additional salt or pepper as needed.
9. Now, shred the cooked chicken in a separate bowl using two forks or chop it coarsely with a knife.
10. Finally, serve the chili hot, topped with your favorite garnishes like a generous handful of freshly shredded sharp Cheddar cheese, a squeeze of lime, a dollop of sour cream, and some chopped cilantro.

Notes

• Storage: Let leftover chili cool to room temperature before storing it in the fridge. It will keep well for up to 4 to 5 days.
• Freezing: For longer storage, freeze the chili in airtight containers for up to 3 months. Thaw in the fridge before reheating.
• Pairing: Serve with crusty bread or a fresh salad to balance the meal.
• Adjusting spice: Feel free to increase the cayenne pepper or add fresh chilies for more heat.
• Vegetarian option: To make this dish vegetarian, simply omit the chicken or substitute with a meat alternative.
• Garnishing: Experiment with different toppings like avocado or hot sauce to customize each bowl to your taste.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.