Slow-Cooker Quinoa Chili
10 servings
Ready in 4 hr
Prep in 20 min
Vegan + gluten-free!
Ingredients
- 2 red onions, thinly sliced lengthwise, plus more, finely chopped, for serving
- 1 medium sweet potato, chopped
- 1 large carrot, chopped
- 1 dried ancho chile, crushed (or 2 Tbsp. crushed red pepper flakes)
- 1 medium jalapeño, finely chopped, plus more for serving
- 6 cloves garlic, thinly sliced
- 1 bay leaf
- 1 (15-oz.) can chickpeas, drained, rinsed
- 1 (15-oz.) can kidney beans, drained, rinsed
- 1 (15-oz.) can pinto beans, drained, rinsed
- 10 oz. frozen corn
- 6 oz. tomato paste
- 3 c. low-sodium vegetable broth or water
- 2 c. chopped cauliflower florets
- 1 c. tri-colored quinoa
- 3 tbsp. reduced-sodium soy sauce
- 2 tbsp. neutral oil
- 4 tsp. dried oregano
- 1 tbsp. apple cider vinegar
- 1 tbsp. ground cumin
- 1 tbsp. smoked paprika
- 1 (28-oz.) can crushed tomatoes
- 1 tbsp. cayenne (optional)
- Kosher salt
- Shredded cheddar cheese, chopped avocado, and chopped fresh cilantro, for serving
Instructions
Nutrition
Source
- Source:
- URL Import
- Publisher:
- Domain:
- delish.com
- Author:
- Leslie Garetto
- Date:
- Jun 6, 2024
- Import Result:
- View Import
- Added By:
- @hiba
