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As the seasons transition and the air grows crisp, there's nothing quite like a warm, nourishing bowl of chili to soothe the soul. Enter the Hearty Harvest Slow Cooker Vegetable and Quinoa Chili, a delectable plant-based dish that not only satisfies your hunger but also fuels your body with wholesome ingredients. This recipe is designed for ease and convenience, making it perfect for busy weeknights or cozy gatherings with family and friends.

Slow Cooker Vegetable and Quinoa Chili

Warm up this season with a Hearty Harvest Slow Cooker Vegetable and Quinoa Chili that's perfect for busy weeknights or cozy gatherings. Packed with fresh vegetables, hearty beans, and protein-rich quinoa, this plant-based dish is a nourishing delight. Enjoy the rich flavors and comforting textures as the ingredients meld together through slow cooking. It's an easy recipe that caters to various dietary preferences while providing essential nutrients to fuel your wellbeing. Perfect for sharing and meal prepping!
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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 (28 oz) diced tomatoes (with their juices)

1 cup vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 medium zucchini, diced

1 medium carrot, diced

1 cup corn (fresh off the cob, frozen, or canned)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1 tablespoon olive oil

Fresh cilantro or parsley, chopped (for garnish, optional)

Slices of avocado (for serving, optional)

Greek yogurt or sour cream (for serving, optional)

Instructions
 

Prep the Quinoa: Start by rinsing the quinoa thoroughly under cold water using a fine mesh strainer. Continue rinsing until the water runs clear to remove any bitterness. Once rinsed, set the quinoa aside for later.

    Sauté the Aromatics: Heat a skillet over medium heat and add the olive oil. When the oil is shimmering, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is softened and translucent, and the aroma fills your kitchen.

      Combine Ingredients in Slow Cooker: In your slow cooker, combine the sautéed onion and garlic with the rinsed quinoa, black beans, kidney beans, diced tomatoes (including their juices), vegetable broth, colored bell peppers, zucchini, carrot, corn, chili powder, cumin, smoked paprika, salt, and black pepper.

        Mix and Cook: Stir all the included ingredients gently until they are thoroughly combined. Secure the lid on the slow cooker, setting it to cook on low heat for 6-8 hours or on high heat for 3-4 hours.

          Check for Doneness: About 30-45 minutes before you plan to serve, take a moment to check the chili's consistency. If it appears too thick, stir in a bit more vegetable broth or water to achieve your desired texture. Taste the chili and adjust the seasoning if necessary.

            Serve It Up: When the cooking time is complete, give the chili a good stir. Serve the chili hot in bowls, garnishing with freshly chopped cilantro or parsley, slices of avocado, and a dollop of Greek yogurt or sour cream if you wish.

              Enjoy Your Meal: Enjoy the delicious warmth and rich flavors of this hearty vegetable and quinoa chili, perfect for sharing with family and friends!

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