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Cozy Quinoa Chilli Avocado

Helen T. Patterson
A comforting and nutritious vegetarian chili made in the slow cooker with fresh vegetables, quinoa, and a creamy avocado blend.
Packed with fiber, plant-based protein, and good fats, this dish is both hearty and healthy—perfect for busy weeknights or make-ahead meals.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 6 bowls

Equipment

  • 1 Slow Cooker (6-quart recommended)
  • 1 Blender (for avocado cream)
  • 1 Large Knife (for chopping vegetables)
  • 1 cutting board
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 - Mixing spoon

Ingredients
  

  • 4 cups grape or cherry tomatoes whole
  • 2 cups cremini mushrooms quartered
  • 2 cups button mushrooms whole
  • 2 cups carrots sliced ¼-inch thick
  • 2 cups unsweetened almond milk
  • 1 cup quinoa uncooked
  • ½ cup fresh basil chopped, packed
  • ¼ cup fresh cilantro mostly stems removed, chopped, packed
  • 1 can 540 ml red kidney beans (no salt added, drained and rinsed)
  • 1 can 398 ml tomato sauce (no salt added)
  • 1 large green bell pepper cut into 1-inch pieces
  • 1 medium yellow onion chopped
  • 1 lime juiced
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder more if desired
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 large ripe avocado

Instructions
 

  • Prepare the Slow Cooker Base: Lightly coat the inside of your slow cooker with non-stick spray or a small drizzle of oil.
    This prevents sticking and makes cleanup much easier once the chili is done.
    A 6-quart slow cooker is ideal, as it provides enough space for all the vegetables, quinoa, and liquid to simmer evenly.
  • Wash and Chop the Vegetables: Rinse all fresh vegetables thoroughly under cold water to remove any dirt or residue.
    Quarter the cremini mushrooms, leave the button mushrooms whole for a meaty bite, slice the carrots into ¼-inch rounds so they stay tender but not mushy, chop the onion into small pieces for even cooking, and cut the green pepper into chunky 1-inch squares for texture.
    Leave the cherry or grape tomatoes whole so they burst naturally while cooking.
  • Add Ingredients to the Slow Cooker: Transfer all the prepared vegetables into the slow cooker.
    Pour in the uncooked quinoa, kidney beans (drained and rinsed to remove excess sodium), and tomato sauce.
    Add the almond milk, lime juice, and chopped fresh herbs (basil and cilantro).
    Sprinkle in the dried oregano, chili powder, cumin, garlic powder, and kosher salt.
    Using a wooden spoon, stir everything thoroughly so the quinoa and seasonings are evenly distributed.
  • Cook Slowly for Full Flavor: Cover the slow cooker with its lid and set it to high heat.
    Allow the chili to cook for about 3 hours, or until the carrots are fork-tender and the quinoa is fluffy and fully cooked.
    Avoid lifting the lid too often, as this releases heat and moisture, which may extend the cooking time.
  • Prepare the Avocado Cream: Once the chili is nearly finished cooking, carefully ladle a few spoonfuls of the hot chili liquid into a blender.
    Peel and pit the ripe avocado, then add it to the blender with the chili liquid.
    Blend on high until the mixture is completely smooth and creamy.
    This creates a luscious avocado cream that will thicken the chili while adding richness and healthy fats.
  • Incorporate the Creamy Blend: Pour the blended avocado mixture back into the slow cooker.
    Stir gently but thoroughly so the cream is fully incorporated into the chili. You’ll notice the texture becoming thicker, smoother, and more luxurious.
    Taste and adjust seasonings at this stage—add extra chili powder for more heat, more lime juice for brightness, or a pinch of salt if needed.
  • Serve and Enjoy: Ladle the hot chili into bowls while still steaming.
    Garnish with extra fresh cilantro, chopped avocado slices, a squeeze of lime, or even a sprinkle of crushed red pepper if you enjoy more heat.
    Serve with crusty bread, tortilla chips, or over a bed of rice for a hearty, complete meal.
  • Store and Reheat Leftovers: Allow leftovers to cool slightly before transferring to an airtight container.
    Store in the refrigerator for up to 4–5 days. The flavors deepen overnight, making the chili even more delicious the next day.
    To reheat, warm gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or almond milk if it thickens too much.

Notes

  • This slow cooker chili is versatile—you can swap mushrooms, bell peppers, or other fresh vegetables depending on seasonality or preference.
  • Use no-salt-added beans and tomato sauce to control sodium levels, especially if you’re monitoring your intake.
  • Thick-cut vegetables like carrots and peppers help maintain texture and prevent them from turning mushy during the long cooking process.
  • The avocado cream not only adds richness but also provides heart-healthy fats and makes the chili naturally creamy without dairy.
  • For meal prep, this chili keeps very well in the fridge and freezes beautifully in portions for up to 2–3 months.