Slow-Cooker Quinoa Chili

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 cups low-sodium vegetable broth or water
  • 2 cups chopped cauliflower florets
  • 1 cup 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
Method
  1. In a large slow cooker, mix onions, potato, carrot, chile, jalapeño, garlic, bay leaf, chickpeas, kidney beans, pinto beans, corn, tomato paste, broth, cauliflower, quinoa, soy sauce, oil, oregano, vinegar, cumin, and paprika until combined. Add crushed tomatoes, then fill can with water and pour into slow cooker. Cover and cook on high for 3 hours.
  2. Cover and cook on high for 3 hours. After 3 hours, start testing potato and carrot for tenderness. Continue to cook until potato and carrot are easily pierced with a knife, about 1 hour more.
  3. Add cayenne (if using); generously season with salt and stir to combine. Cover and continue to cook until flavors have melded, about 1 hour more.
  4. Divide chili among bowls. Top with onions, jalapeño, cheese, avocado, and cilantro.
Vegetarian
Source URL
delish