White Bean Quinoa Chili Recipe
This hearty and healthy crockpot chili is simple to make and loaded with good-for-you, budget-friendly ingredients!
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Servings: 6
Calories: 161kcal
Ingredients
- 1 cup quinoa uncooked
- 3/4 cup celery chopped
- 1/4 cup yellow onion chopped
- 1 jalapeno de-seeded and chopped
- 4 cloves garlic minced
- 2 4.5-ounce cans diced green chiles
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/4 cup cilantro chopped, for garnish
Instructions
- Into a 6-quart slow cooker, add rinsed quinoa, diced celery, chopped onion, diced jalapeño, minced garlic, green chiles, drained cannellini beans, frozen corn, broth, lime juice, cumin, salt, oregano, pepper, and bay leaf. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours. The quinoa should be tender and fluffy, and the beans should be heated through.
- Remove and discard the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro.
Notes
- Rinse quinoa thoroughly before adding to remove any bitterness
- Adjust jalapeño to taste – remove seeds for milder heat
- Chili thickens as it sits; add extra broth when reheating if needed
- Leftovers freeze beautifully for up to 3 months
Nutrition
Serving: 6g | Calories: 161kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1375mg | Potassium: 370mg | Fiber: 4g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3mg
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