Slow Cooker Vegetarian Quinoa Chili

We’re in the thick of chili season and with all the meat options like Karina’s delicious Beef & Bean Jalapeño Chili, but this option is full of all those warm and spicy flavors with a hearty vegetarian version. You won’t even miss the beef in this recipe and I definitely recommend enjoying these with a delicious Easy Buttermilk Cornbread. Hey everyone, it’s Sabrina again from Dinner, then Dessert (easy comfort food recipes) and Cooking with Points (Weight Watchers Recipes) back with another healthy slow cooker recipe for you all. Last month I shared a super quick and easy Mediterranean Chicken and this month we’re making a chili with no added fats, just lots of flavor.

Some alternatives to quinoa:

farro or barley would be a great alternative. For a no point alternative add butternut squash, carrot or acorn squash cubes. If you want all beans, adding additional beans like chili beans, light kidney beans or pinto beans are great.

Instead of sour cream you can also add fat free greek yogurt on top of the chili. To add more flavor zest and juice a lime, add some of the juice to the chili and 1 teaspoon to the yogurt with the zest and a bit of cumin. If you want to meal prep for this Slow Cooker Vegetarian Quinoa Chili, add all the ingredients except the broth into a large ziploc bag and freeze until ready to use. If cooking from frozen, cook on low for 7-8 hours.