Slow Cooker Quinoa White Chili with Roasted Poblanos


Slow Cooker Quinoa White Chili with Roasted Poblanos
Cookies? Blech. Candy? Ugggh. The sugary goodness of Christmas is behind us, and a big, giant salad is in order. Except it’s still freezing outside, and sometimes salad can seem a little, well, cold.

How about something cozy, comforting, and pretty darn healthy to boot? A little detox, comfort food style. Slow Cooker Quinoa White Chili should fit the bill just fine.

Slow Cooker Quinoa White Chili with Roasted Poblanos
This vegetarian Crock Pot chili recipe is one of my favorite spins on veggie chili–and I like a lot of them! Mellow, slightly nutty Cannellini beans simmer in vegetable stock along with onions, peppers, oregano, cumin, smoked paprika, and even a sprinkle of cloves. Hearty and nutritious quinoa thickens the chili to the perfect consistency.

The ingredient de résistance, though? A couple of poblano peppers that you roast yourself. They add a smoky hit of heat that really makes this chili shine. They take a few extra minutes, but it’s worth it. If you are short on time, a couple of cans of diced green chiles are a decent substitute–the end result isn’t quite as great, but still plenty awesome.

Slow Cooker Quinoa White Chili with Roasted Poblanos
A little prep work, then just throw it all in the Crock Pot, and let it simmer all day as you take down the tree. Then, when you’re ready for dinner, just scoop and serve! Oh, but first, hit your bowl with a squeeze of lime, scatter a few cilantro leaves over the top, and then dig in. Mmmm.

Yeah, I can’t think of a better way to bid adieu to Christmas.

Slow Cooker Quinoa White Chili with Roasted Poblanos
Prep time
Cook time
Total time
Fresh-roasted poblanos add the perfect hit of smoky heat to this hearty, healthy chili.
Recipe type: Main
Serves: 6 - 8 servings
  • 2 medium poblano peppers (about ½ pound)
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 2 cups)
  • 1 medium green pepper, diced (about 1½ cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 4 cups low-sodium vegetable broth
  • 4 cups cooked cannellini (white kidney) beans (or 2 15-ounce cans, drained)
  • ¾ cup uncooked quinoa, rinsed under cold water and drained
  • 5-6 dashes Tabasco sauce (optional)
  • Fresh lime wedges and other optional toppings such as fresh cilantro, sour cream or Greek Yogurt, or shredded jack cheese
  1. First, roast your poblanos. Turn the oven on to the high broil setting and move the rack to about one-third of the way from the top of the oven. Wash and dry whole peppers and place on a cookie sheet. Place in the oven and broil for 2-3 minutes, until the tops are blackened, then turn carefully with tongs and continue broiling until most sides are blistered and blackened. But watch carefully! Ovens can vary greatly, so keep a close eye on the peppers and remove them if they start to smoke more than just a little.
  2. Remove blackened pepeprs from the oven and carefully tent a large piece of foil over the top. This helps the peppers to "sweat" and will make the skin easier to peel off when it's time.
  3. While the poblanos are cooling, assemble the rest of the chili. Heat the olive oil in a medium saute pan over medium heat. Add the diced onions and green peppers. Cook, stirring occasionally, until tender, 5-6 minutes.
  4. Add the garlic, oregano, cumin, smoked paprika, cloves, and salt. Cook, stirring, for one minute.
  5. Add a cup or so of broth and stir to make sure all the bits of flavor are scraped up into the broth. Carefully pour into the slow cooker along with the remaining vegetable broth, cannellini beans, quinoa, and Tabasco if using.
  6. Carefully peel the skin off of the poblanos and remove the stem. Remove the seeds for a milder chili; keep them for a hotter chili. Finely dice and add to the Crock Pot. Stir gently to mix all of the ingredients together.
  7. Cook on low for 8 - 10 hours, or on high for 3 - 4 hours until the quinoa is tender and the chili is relatively thick. Taste and add additional salt and pepper to taste.
  8. Scoop into bowls and squeeze a lime wedge over each serving. Garnish with additional toppings if desired.

LoadingSave Recipe

Like what you see? Share it!


Sign up to get the latest updates from Potluck delivered to your inbox!


Veggie Deliciousness brought to you by Kare

See more recipes from Kare→


    • Kare says

      Hi Cathie, yes! They should be cooked beans. Thanks so much for asking. I edited the recipe to add the word “cooked.”

  1. says

    Looks SO good! Just went out and bought the poblanos so I can make it. Do you think it would fit in a 5qt crock if I doubled it? Trying to make and freeze veggie recipes for after the newborn arrives :)

    • Kare says

      Hi Nicole, a 5-quart Crock Pot might be a smidge small – I seem to remember it filled up a little more than half of mine. But if you tried it and it worked, please let us know! Another option is to assemble the recipe and freeze *before* you cook. Assemble the recipe up to the point you would cook it and put it in a freezer bag, then just bring it out of the freezer the night before, let it thaw in the fridge, and then pour the contents into the Crock Pot the next morning to cook all day. You’re smart to be doing this! I swear, freezer meals were my salvation after my little one was born. :) Congratulations!

      • says

        Hi again! It actually did fit in the 5-quart as a double recipe (barely!). I probably didn’t use the entire amount of stock, though…. I had a 4-cup tetrapak of veggie stock and added 2-cups of chicken since that’s what I had (and I didn’t drain the beans, so there was some liquid there). It probably didn’t total 8 cups but it fit and was delish!!

  2. Danielle says

    This is amazing! We made this tonight! It’s prefect on a chilly day. And it’s really filling.

    • Kare says

      So glad you liked it! Our weather has been unseasonably mild. I’m actually ready for another cold snap so that I can make more perfect-for-frigid-days dishes like this one. 😉

  3. Ilene says

    This is AMAZING chili!! Excellent, even the kids enjoyed it!!! That fact that it is super healthy doesn’t hurt either :)

  4. Michelle says

    I am making this AGAIN today! What a fabulous recipe…I love the clove flavor :) Thanks for sharing!

  5. Krystal says

    I’m a terrible cook, but I’m planning on trying this out tomorrow (fingers crossed!) You don’t mention how much olive oil to use, so what would you recommend? Sorry if it should be obvious, but I’m one of those people that really has to be walked through everything.

  6. Meg says

    I just made this and it is incredible!! I made recipe as described, adding a diced jalapeño and one 15 oz can diced tomatoes. I did not reduce the amount of broth. Turned out the consistency I preferred – thicker than soup but not as thick as pictured. Amazing flavor! Thank you for sharing this recipe!