Slow-Cooker Quinoa Chili

Total Time

Prep: 25 min. Cook: 4 hours


10 servings (3-3/4 quarts)

Updated: Apr. 24, 2022
This recipe turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Slow-Cooker Quinoa Chili Recipe photo by Taste of Home


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes with mild green chiles, undrained
  • 1 can (14 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups reduced-sodium beef broth
  • 1 cup quinoa, rinsed
  • 2 teaspoons onion soup mix
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro


  1. In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain.
  2. Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender.
  3. Serve with optional toppings as desired.

Test Kitchen tip
  • To make this chili vegetarian, omit the ground beef.
  • Nutrition Facts

    1-1/2 cups: 318 calories, 7g fat (2g saturated fat), 37mg cholesterol, 805mg sodium, 41g carbohydrate (7g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.