Slow Cooker Vegetarian Chili with Quinoa & Chocolate

4.88 from 8 votes

Slow Cooker Vegetarian Chili with Quinoa & Chocolate

A slow cooker vegetarian chili with quinoa which packs a punch flavor-wise. It's also hearty and filling. Our favorite way to serve it is topped on a baked potato (sweet potato is even better). This recipe makes about 10 cups of chili. Freeze the extra for easy future lunches.

Prep Time45

Cook Time4

Total Time4 45

Course: Main Course, Side Dish, Vegetarian Side Dish

Cuisine: American

Keyword: Chili, gluten free, slow cooker, Vegan, vegetarian

Servings: cups

Calories: 252kcal

Author: Katia

Equipment

Slow Cooker

Ingredients

1 large onion diced
2 carrots peeled and diced
2 celery stalks diced
2 jalapenos seeded and finely diced (optional depending on your heat level desire)
2 large bell peppers seeded and diced (whatever color you want)
1 cup uncooked organic quinoa
4 cloves garlic minced
1 Tbsp dark chili powder I use a smoked chili powder I buy locally
1 tsp crushed red pepper flakes also optional depending on your heat level likes
2 tsp smoked paprika
3 tsp ground cinnamon
2 tsp dried oregano
1 heaping Tbsp unsweetened cacao powder can use cocoa powder if that's what you have
1/4 cup packed brown sugar
1 cup vegetable broth
1 15- ounce can organic black beans drained and rinsed
1 15- ounce can organic red kidney beans drained
1 28- ounce can organic diced fire roasted tomatoes with juice
3 oz dark chocolate bar chopped (I use 75-88% good dark chocolate)
1 tsp salt
1/2 tsp black pepper

Instructions

Soak your quinoa in about 1.5 cups water for 10 mins, then rinse thoroughly and add to crock pot.
Add all remaining ingredients to the crock pot and stir to combine.
Cook on High for 4 hrs or Low for 8 hrs.
Taste before serving and adjust salt & pepper if necessary.

Notes

Optional Toppings:[br]Sour Cream[br]Chopped Green Onion[br]Diced Avocado[br]Shredded Cheddar Cheese[br]Broken Tortilla Chips[br][br]**Use Organic Ingredients when feasible**

Nutrition