Comments on: Slow Cooker Vegetarian Chili

By: Karina Carrel

Karina Carrel — Mon, 27 Oct 2025 06:30:27 +0000

In reply to Angela.

Hi Angela, here is how I’d do it on the stove top.
1. Sauté the onion in a large pot or Dutch oven until soft. Add the garlic and cook for another minute.
2. Stir in the tomato paste and all the spices (chili powder, cumin, coriander, paprika, cayenne) and cook for 1 more minute.
3. Add the vegetable broth, diced tomatoes (with their juices), black beans, kidney beans, and the uncooked quinoa.
4. Bring it all to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes, or until the quinoa is tender and the chili has thickened up (might need a bit longer to thicken to the same consistency as the slow cooker would).
5. Season with salt and pepper if it needs it.
Enjoy Xx

By: Angela

Angela — Sat, 25 Oct 2025 19:15:37 +0000

There was a section where it says how to do it on the stove??

By: Lila Kate

Lila Kate — Sun, 18 May 2025 01:49:53 +0000

I was so surprised at how sumptuous this tasted. Even my husband liked it, and he doesn’t trend toward vegetarian, is almost officially allergic to foods considered ‘healthy. It was so very easy to make in the slow cooker. Delicious and simple. Thanks very much, I will make again.

By: Elizabeth

Elizabeth — Wed, 03 Mar 2021 17:23:24 +0000

Love this recipe. It’s in our weekly rotation and my 3.5 year old loves it. I usually make it every other week and freeze the leftovers for the following week. I also always make it for the superbowl and everyone loves it.

By: Mary C

Mary C — Sat, 20 Jun 2020 22:48:12 +0000

I have made this recipe a zillion times! I use my own cooked beans and fresh tomatoes (double the salt if you do that), but otherwise it’s totally the same. I’ve served it to many guests and they cannot believe how good it is. It’s a regular rotating dinner in my home.