Slow Cooker Quinoa Chili

A hearty & spicy vegetarian chili featuring butternut squash, poblano pepper, beans, corn & more.

45 minutes
4 hours

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  • 1 medium butternut squash = to 4 cups
  • 1 medium yellow onion, sliced & diced
  • 1 14.5-oz. can Hunt’s Fire Roasted Petite Diced Tomatoes
  • 1 cup quinoa, rinsed in cold water
  • 1 can black beans
  • 1 cup frozen corn
  • 2 10-oz. cans medium (or mild) enchilada sauce
  • 1 medium poblano pepper
  • 2 cups vegetable broth
  • ½ packet taco seasoning
  • Optional Toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

  1. Spray 6 quart slow cooker with nonstick spray.
  2. Cut, peel and deseed the butternut squash.
  3. Cut it into cubes and place in the slow cooker.
  4. Add in the corn, drained & rinsed black beans, rinsed quinoa, undrained fire-roasted petite diced tomatoes, diced poblano pepper, 2 cans of enchilada sauce, the vegetable broth, and ½ packet of taco seasoning.
  5. Stir all ingredients then cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
  6. Remove the lid and stir everything together again.
  7. Allow the liquid to absorb while on low for another 30 minutes.
  8. Top bowls with shredded cheese, fresh lime juice, sour cream & cilantro if desired.