Crock Pot Quinoa Vegetarian Chili

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A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food!

So .. I kinda have this love hate relationship with social media outlets.

I love it from the standpoint of: its how I get to talk & keep up with you guys, its how I share all the yummy recipes I have, and its how I can check up with friends and family.

But hate it from the standpoint of… when I have those “not so good very bad days” I sit and scroll through instagram or facebook and do the “C” word.

Do you know what “C” word is?

A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food! |www.joyfulhealthyeats.com #freezerfriendly #easyrecipes

COMPARE.. that word. That dreaded word that does nothing but harm your mind.

Because, instead of checking up on friends or talking to ya’ll, I sit and wonder.

“Why don’t I run? I should run” “I should be eating healthier, I’m getting FAT.” “Their family looks so happy and they always do stuff.. why don’t we do stuff.” “I never go out on date night with my husband” “No one looks at my blog, and the brands don’t want to talk to me. Everyone else is doing so much better than me”

The list goes on and on.

A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food! |www.joyfulhealthyeats.com #freezerfriendly #easyrecipes

Do you guys do this, or am I alone?

The funny thing about facebook or instagram in particular is it kinda showcases the “good” of life, not the bad. Ya know? No one posts when they got in a horrible fight with their husband or their child has gone off the deep end or basically any of the things that are not going well in life. Its normally pictures of happy places, food, or going out with friends and family.

A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food! |www.joyfulhealthyeats.com #freezerfriendly #easyrecipes

So if your mind is drifting towards comparison, social media is not the place to be because it is not “real life”.. it is “internet life”.

Sorry just some thoughts that have been on my mind lately. :)

Something else that has been on my mind lately is this Crock Pot Quinoa Vegetarian Chili.

Fall is the perfect time of year for Chili. Now I am all about the meat in my chili, it adds so much beefy flavor to chili that really can’t be messed with. But today… I’m messing with it… in a good way!

A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food! |www.joyfulhealthyeats.com #freezerfriendly #easyrecipes

To me, the best kind of chili is the kind that cooks for hours and hours together in a crock pot or dutch oven so that all the flavors meld together into this one ultimate chili bowl. Normally when I make my chili it is a little broth-y, its just how I grew up eating it. But lately I have started to like the the thicker chilis, which is what todays recipe is.

This soup is loaded with vegetables and dry herbs, but when you put the quinoa in it acts as a sponge and soaks all the liquid up to form this perfect thick hearty chili that is super healthy for you but still hits the sweet spot in your tummy. Top it off with some fresh avocado, green onions, and cheese and you have heaven in a bite!

Bon Appetite!

A hearty Quinoa Vegetarian Chili cooked to perfection in the Crock Pot, this soup recipe just screams fall comfort food! |www.joyfulhealthyeats.com #freezerfriendly #easyrecipes

Vegetarian Quinoa Chili

Prep time
Cook time
Total time
Author: Krista
Recipe type: Crock Pot, Vegetarian, Soup Recipes
Serves: 8-10 cups
Ingredients
  • 2 cups of frozen corn
  • 2 cups of carrots, diced
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 1 chipotle pepper, minced {from a can of chipotle in adobe sauce}
  • 1 teaspoon of chipotle adobe sauce
  • 2 teaspoons of cumin
  • 1 teaspoon of dry cilantro
  • 1 teaspoon of dry oregano
  • ½ teaspoon of chili powder
  • 28 oz. can of Muir Glen Crushed Tomatoes
  • 15 oz. can of diced fire roasted tomatoes
  • juice of 1 lime
  • 4 cups of vegetable stock
  • 1 cup of quinoa
  • 15 oz. can of low sodium black beans, drained & rinsed
  • 15 oz. can of low sodium kidney beans, drained & rinsed
  • 15 oz. can of low sodium pinto beans, drained & rinsed
Toppings: {Optional}
  • green onions, diced
  • sour cream
  • avocado, diced
  • shredded cheddar cheese
Instructions
  1. Add carrots, onions, corn red pepper, chipotle pepper, chipotle adobe sauce, cumin, cilantro, oregano, chili powder, crushed tomatoes, diced fire roasted tomatoes, lime juice, vegetable stock, and quinoa to crock pot.
  2. Stir and cook on HIGH for 4 hours.
  3. Then add black beans, kidney beans, and pinto beans to crock pot. Stir and cook for an addition hour on LOW.
  4. Serve with optional toppings of green onions, avocado, cheddar cheese, or sour cream.
Nutrition Information
Calories: 259
Fat: 2g Carbohydrates: 51g
Sugar: 9 Sodium: 680mg
Fiber: 11g
Protein: 11g
Cholesterol: 0g

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