Easy Slow Cooker White Quinoa Chili
This is one of my family’s favorite dinners. Warm, comforting, and hearty, white quinoa chili cooks all day in the slow cooker making your house smell amazing! It’s absolutely delicious and the perfect meal for a cold winter evening.
Why You’ll Love It
There are lots of reasons to love white quinoa chili. Starting with the fact that it’s is as easy to make as it is delicious.
This recipe does call for the extra soup of making a creamy vegetable base for the chili, but if you aren’t vegetarian, you could substitute cream of chicken soup. However, don’t let this step scare you. It’s easy to whip up a quick roux (butter and flour mixture with milk) and then add some vegetable broth. I love this vegetable broth.
After that, you can basically dump everything into your slow cooker, turn it on and let the appliance do all the work. It’s super versatile – you can cook it on high for just two hours. Or let it simmer all day.
White quinoa chili is warm, thick, rich, filling and delicious. And it gets better with time. This dish is as good the second night as it is the first.
This is an easy vegetarian dinner – perfect for meatless Mondays or the plant-lovers in your life. But it’s simple to sprinkle in some rotisserie chicken if you want a little more protein.
How to Make White Quinoa Chili
Begin by making the creamy vegetable soup. In a medium saucepan, melt 3 tablespoons of butter over medium heat and then add 3 tablespoons of flour. Stir frequently while cooking for about two minutes until flour is no longer raw.
Slowly add 1 can of evaporated milk, whisking the entire time to prevent clumps.
Once the milk is incorporated, add 2 cups vegetable broth and bring the mixture to a boil. Immediately reduce heat and allow to simmer for about 5-8 minutes until slightly thickened. If you don’t turn the heat the pot will boil over and make a mess. Set aside.
Rinse and drain 2 cups quinoa.
Coat the bowl of a slow cooker with cooking spray. Then add the quinoa and 5 cans drained and rinsed beans, You can use any white or light colored bean. I usually use navy beans, pinto beans, and cannellini beans. If you only have one kind, that’s okay too. I also like to add 1 can of diced chilis to the white quinoa chili.
Sprinkle with the spices: 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon garlic salt, 1 teaspoon white pepper, and 1 teaspoon salt. Then place the cubes of cream cheese on top of spices.
Finally, add the creamy vegetable soup and pour the remaining two cups of broth over the mixture and stir.
Cover and cook on low for 6-8 hours or high for 2-4 hours.
Enjoy!
White quinoa chili is easy to customize. You can serve the chili with shredded cheese, diced avocado, sliced tomatoes, or tortilla chips. Rotisserie chicken also makes a great add-in.
You can also serve with crackers, biscuits, or hearty bread.
Store leftover white quinoa chili covered in the refrigerator for up to four days. This chili makes a great lunch. I actually like it even better the second day once all those flavors have a chance to meld together.
As always, feel free to add more spices or even a dash of hot sauce if you like more heat.
And don’t forget to try these other great soup recipes: Black Bean Soup or, my personal favorite, Easy Vegetarian Posole.
Happy eating!
White Quinoa Chili
Equipment
- sauce pan
- Stove
- Slow Cooker
- Whisk
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 15 oz. can evaporated milk
- 4 cups vegetable broth divided
- 2 cups uncooked quinoa
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp garlic salt
- 1 tsp white pepper
- 1 tsp salt
- 6 ozs creamed cheese, cubed
- 1/2 cup shredded cheddar cheese
- avocado diced tomatoes, tortilla chips – optional
Instructions
- Begin by making the creamy vegetable soup. In a medium saucepan, melt butter over medium heat and add flour. Stir frequently while cooking for about two minutes.
- Slowly add evaporated milk, whisking the entire time to prevent clumps.
- Add 2 cups vegetable broth and bring to a boil. Immediately reduce heat and allow to simmer for about 5-8 minutes until slightly thickened.
- Rinse and drain quinoa.
- Coat the bowl of a slow cooker with cooking spray.
- Add 2 cups rinsed and drained quinoa, 5 cans drained and rinsed beans,
- 5 cans white beans, rinsed and drained, and an 8 oz can diced chilis.
- Sprinkle with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon garlic salt, 1 teaspoon white pepper, and 1 teaspoon salt.
- Place cream cheese cubes on top of spices.
- Add the creamy vegetable soup and then pour the remaining two cups of broth over the mixture and stir.
- Cook on low for 6-8 hours or high for 2-4 hours.
- Serve with shredded cheese, diced avocado, sliced tomatoes, or tortilla chips.
