Slow cooker quinoa chilli

Prep: 15 mins
Cook: 480 mins
Slow cooker quinoa chilli
Roasted peppers add a nice fusion of flavour to this hearty and healthy chilli.

2 medium roasted peppers in oil, sliced our chopped roughly

1 tbsp olive oil

1 medium onion, chopped

1 yellow pepper, chopped

2 birds eye chillis, deseeded and chopped

2 cloves garlic, finely chopped

2 tsp ground cumin

1 tsp dried oregano

¼ tsp smoked paprika

¼ tsp ground cloves (use pestle and mortar)

1 tsp salt

945ml vegetable stock

2 x 400g tinned cannellini beans, drained

150g uncooked quinoa, rinsed under cold water and drained

5-6 dashes Tabasco sauce (optional)

Fresh lime wedges and other optional toppings such as fresh coriander, sour cream or Greek style yoghurt

Heat the olive oil in a pan over medium heat.

Add the onion, pepper and chilli.

Cook, stirring occasionally, until tender.

Add the garlic, oregano, cumin, smoked paprika, cloves, and salt.

Cook, stirring, for one minute.

Add a 235ml of broth and stir to make sure all the cooking bits are scraped up into the stock.

Pour into the slow cooker along with the remaining vegetable stock, cannellini beans, quinoa, and Tabasco if using.

Stir gently to mix all of the ingredients together.

Cook on low for 8 hours.

Taste and add additional salt and pepper to taste.

Ladle into bowls and squeeze a lime wedge over each serving.

Garnish with additional toppings if desired.


Preparation Time
15 minutes

Cooking Time
480 minutes

Main ingredients
Beans, Vegetables, Grains, Spice, Stock/Broth

Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian, Slow cooking

Special Info

Level of Difficulty

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