Crockpot Quinoa Chili

4.93 from 14 votes

This Crockpot Quinoa Chili is as easy as it gets—just dump in the ingredients, no chopping or pre-cooking required! A hearty, flavor-packed dinner with zero fuss.

Prep Time10

Cook Time3

Total Time3 10

Course: Condiment, Dinner, Soup

Cuisine: American, Mexican

Keyword: crockpot quinoa chili

Servings: servings

Author: Chelsea Lords

Cost: $7.39

Equipment

6-quart Crock-Pot 6-quart

Ingredients

3/4 cup white quinoa
1 (15-ounce) can black beans drained and rinsed
1/2 pound boneless, skinless chicken breast 8 ounces
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
2-1/4 cups chicken stock salted/seasoned, can use chicken broth
1 cup frozen corn
1 (15-ounce) can chili beans in mild sauce see note 1
1 (14.5-ounce) can fire-roasted diced tomatoes Muir Glen recommended
Optional toppings see note 2

US - Metric

Instructions

Line the slow cooker with a plastic liner or coat with cooking spray. Thoroughly rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating. Drain and rinse the black beans. Cut the chicken breast into 2 to 3 inch-long, 1-inch-thick pieces.
Add the quinoa, black beans, chicken, chili powder, cumin, cayenne pepper, onion powder, garlic powder, paprika, salt, pepper, chicken stock, frozen corn, (undrained/unrinsed) chili beans, and (undrained) diced tomatoes to a large 6-quart slow cooker. Cover and cook on high for 2.5 to 4 hours. (Mine is always done right at 3 hours.) Check and stir occasionally if around.
Once the liquid is mostly absorbed, remove the slow cooker insert from the heat. Season to taste with any additional salt/pepper as needed or any additional seasoning. I like to add a few tablespoons of lime juice. Shred the chicken in a separate bowl with two forks (or chop it coarsely with a knife) and add back to the pot.
Top individual bowls with favorite toppings. I love a good handful of freshly shredded sharp Cheddar cheese, another squeeze of lime, a good spoonful of sour cream, and some chopped cilantro. Don’t forget the toppings; they make this chili!

Notes

Note 1: Chili beans are typically pinto, red, or kidney beans in a mild chili-spiked sauce.

Note 2: Serving suggestions: fresh lime juice, chopped cilantro, sour cream, and Cheddar cheese.

Storage: Let leftover chili cool to room temp and store in the fridge for up to 4–5 days. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating.

Nutrition