Soups and chilis are a staple at our house, so much so that I’ve dubbed Sundays “Soup Sunday”. There’s nothing I love more than having the slow cooker going all day while I run errands, or slowing simmering a soup on the stove while we prep for the week ahead. This vegetarian chili is a household favorite, between the chipotle peppers, tomatoes, black beans and quinoa, it is truly a stick to your ribs dish that doesn’t require anything else to make a hearty meal, except maybe a cornbread muffin on the side.
Slow Cooker Chipotle Black Bean & Quinoa Chili
adapted from Naturally Ella
1 yellow onion, diced
1.5 tsp minced garlic
1 28oz can crushed fire-roasted tomatoes
3 cups (2 cans) black beans, drained and rinsed
1/2 cup quinoa, rinsed
2-3 chipotle chiles adobo sauce*
2 tablespoons of adobo sauce from chipotles*
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon salt
2 1/2 cups low sodium vegetable broth or water
Add all chili ingredients to a 6qt slow cooker, cook on low for 6 hours, or high for 4 hours
Serve, topping with avocado, green onions or cheese if desired
*If you’re more sensitive to spice, consider only using 1-2 chipotles and only 1 tbsp of adobo sauce.
– Chili will keep in the refrigerator for 5-6 days, it also freezes well.
– This recipe is also very adaptable – use what you have on hand. I most recently made it with one can of black beans and one can of pinto beans and it turned out great.