Name: Slow Cooker Lentil and Quinoa Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 onion, chopped; 3 garlic cloves, minced; 1 celery stalk, chopped; 2 bell peppers, chopped; 1 (15 oz) can diced tomatoes; 4 cups vegetable broth; 1 can water (use the can from the diced tomatoes); 1 cup dried lentils; 1 (15 oz) can Bush’s Pinto Beans; 2 tablespoons chili powder; 2 teaspoons cumin; 1 tablespoon oregano; 1/2 cup uncooked quinoa; 1/4 teaspoon kosher salt

Jump to Recipe·Print Recipe

Slow cooker meals are the ultimate comfort food solution, especially on those chilly evenings when you crave something hearty and satisfying. Picture this: a warm bowl of Slow Cooker Lentil and Quinoa Chili bubbling away, filling your kitchen with aromatic spices and the earthy scent of lentils. This dish is not just flavorful; it’s packed with nutrients, making it a fantastic choice for a healthy dinner option. You can easily throw it together in the morning and let it simmer all day, creating a rich, layered flavor that will delight your taste buds come dinnertime. You may also find Easy Birria Tacos Consomme Slow Cooker useful.

What Makes This Special

Why is Slow Cooker Lentil and Quinoa Chili a beloved staple? Here are a few reasons to love it:

Nutrient-Packed: It’s loaded with protein, fiber, and complex carbohydrates.
Easy Preparation: Just toss everything in your slow cooker for hands-off cooking.
Customizable: You can adjust the spices and ingredients to suit your flavor preferences.
Comforting: The hearty combination warms you up and comforts you on cold days.

The heart of this dish lies in its combination of lentils, quinoa, and spices, creating a meal that’s both hearty and healthy. If you enjoy other cozy slow cooker dishes, you may also want to check out this delicious chicken pot pie recipe.

Gather These Ingredients

Before diving into the cooking process, let’s gather our ingredients. Each component plays a significant role in creating a flavorful dish. Here’s what you’ll need:

1 onion, chopped
3 garlic cloves, minced
1 celery stalk, chopped
2 bell peppers, chopped
1 15 oz can diced tomatoes
4 cups vegetable broth
1 can water (I use the can of diced tomatoes to grab all the leftover flavor)
1 cup dried lentils
1 15 oz can Bush’s Pinto Beans
2 tablespoons chili powder
2 teaspoons cumin
1 tablespoon oregano
1/2 cup uncooked quinoa
1/4 teaspoon kosher salt

These ingredients combine beautifully to create a nutritious and flavorful chili that’s perfect for any occasion!

Bringing It Together

Creating your Slow Cooker Lentil and Quinoa Chili is a straightforward process that results in a fantastic meal. Follow these simple steps to prepare it:

Begin by placing all the chopped onions, minced garlic, chopped celery, and bell peppers into the slow cooker. The vibrant colors will make your dish visually appealing.
Add the diced tomatoes, vegetable broth, and the can of water, ensuring to scrape the sides of the can for every bit of flavor.
Stir in the dried lentils, Pinto beans, chili powder, cumin, oregano, quinoa, and kosher salt, mixing everything thoroughly.
Cover the slow cooker and set it to cook on low heat for 8 hours or on high for 4 hours. The longer cooking time allows the flavors to meld beautifully, creating a velvety texture.
Just before serving, give the chili a good stir, making sure everything is well combined, and serve it with your favorite toppings like shredded cheese, Greek yogurt, or fresh cilantro for added flavor.

Prep ~ 15 minutes, Cook ~ 8 hours on low or 4 hours on high, Total ~ 8 hours 15 minutes, Servings ~ 6, Kcal ~ ~400 per serving (estimate).

Make-Ahead and Prep Tips

To make meal prep even easier, consider chopping your vegetables and measuring out your spices in advance. Store them in airtight containers in the fridge, so they’re ready to toss into the slow cooker. You can also prepare the chili base a day ahead, refrigerate it, and then set it on low in the slow cooker the next day for a quick, delicious dinner.

How to Store Leftovers

After enjoying your Slow Cooker Lentil and Quinoa Chili, you might have some delicious leftovers. To store them, transfer the chili to an airtight container and refrigerate. It will stay fresh in the fridge for up to 5 days. If you wish to keep it longer, consider freezing it in individual portions for up to 3 months. When ready to enjoy again, simply reheat over low on the stove or in the microwave, and check for freshness by ensuring it smells good and has a consistent texture.

Perfect Pairings

Wondering what to serve alongside your Slow Cooker Lentil and Quinoa Chili? Here are some tasty ideas to complement your meal:

Cornbread or crusty bread for dipping
A fresh green salad for a light contrast
Avocado slices to add creaminess
Tortilla chips for a satisfying crunch
Pickled jalapeños for a spicy kick

Variations and Swaps

Feel free to customize your chili to suit your tastes! Here are some ideas for variations:

Vegetable Boost: Add corn or zucchini for extra veggies.
Heat It Up: If you love spice, consider incorporating jalapeño or cayenne pepper.
Protein Options: For added protein, swap in diced chicken sausage or lean ground turkey.
Herb Swaps: Use fresh herbs like cilantro or parsley for an added burst of flavor.
Different Legumes: Mix things up by substituting black beans or chickpeas for the Pinto beans.

Pro Tips for Best Results

To ensure your Slow Cooker Lentil and Quinoa Chili turns out perfectly every time, keep these tips in mind:

Make sure to soak your lentils if they are older, which helps with even cooking.
Stir the ingredients well to help flavors blend together more effectively.
Check the consistency—if it appears too thick, add a splash more broth or water.
For an extra touch, let the chili sit for a while after cooking; flavors enhance as the dish rests.

Your Questions Answered

Here are some common questions about Slow Cooker Lentil and Quinoa Chili:

Can I use canned lentils instead of dried? Yes, but adjust cooking times as they require less time to cook.
Is the chili gluten-free? Yes, all the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.
What can I replace quinoa with? Instead of quinoa, consider using bulgur or brown rice for a similar texture.
Can this recipe be doubled? Absolutely! Just make sure your slow cooker can accommodate the larger quantity.
How can I thicken the chili? If you prefer a thicker texture, reduce the amount of liquid or let it cook with the lid slightly ajar for the last hour.

Final Thoughts

Slow Cooker Lentil and Quinoa Chili is a wonderful way to nourish yourself and your loved ones. Your home will be filled with inviting aromas, and you’ll feel good about serving a dish that’s both healthy and satisfying. It promises warmth and comfort, making it a go-to recipe for your family meals. Give it a try soon, and embrace the cozy moments that come with sharing a hearty meal!

Slow Cooker Lentil and Quinoa Chili

Author: anastasia-rice
Total Time: 255 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and healthy slow cooker chili packed with protein and fiber, perfect for chilly evenings.

Instructions

Begin by placing all the chopped onions, minced garlic, chopped celery, and bell peppers into the slow cooker.
Add the diced tomatoes, vegetable broth, and the can of water, ensuring to scrape the sides of the can for every bit of flavor.
Stir in the dried lentils, Pinto beans, chili powder, cumin, oregano, quinoa, and kosher salt, mixing everything thoroughly.
Cover the slow cooker and set it to cook on low heat for 480 minutes or on high for 240 minutes.
Just before serving, give the chili a good stir and serve it with your favorite toppings.

Notes

Consider chopping vegetables and measuring spices in advance for easier meal prep. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American