Crockpot Vegan Quinoa Chili
I still remember the first cold evening I tried this crockpot quinoa chili. The house smelled like smoked paprika and simmering tomatoes, and the slow cooker hummed quietly in the corner while I read on the couch.
When I finally ladled a bowl, the quinoa had absorbed the spices and tomato richness in the coziest way each spoonful felt like a warm hug. It became a weekly staple for us: easy, nourishing, and perfect for packing lunches the next day.
Introduction
This Crockpot Vegan Quinoa Chili is my go-to for busy nights and rainy weekends. It’s hearty without being heavy, full of bright tomato flavor, layered spices, and the satisfying bite of rinsed quinoa. The slow cooker lets flavors meld gently, producing a chili that tastes like it simmered all day even when you’ve only got a few hours. If you enjoy comforting slow-cooker bowls, you might also like this cozy white chicken chili with garbanzo beans for another easy, crowd-pleasing option.
What Makes This Recipe Special
This recipe stands out because it balances nutrition, convenience, and flavor. It’s naturally vegan and packed with protein from quinoa and beans, yet it still delivers the cozy, satisfying feel of a traditional chili. It’s family-friendly, freezer-friendly, and flexible enough for pantry substitutions. Best of all, the slow cooker intensifies the spices while keeping hands-off cooking to a minimum.
Ingredients You’ll Need
For the Chili Base
- 1 cup dry quinoa, rinsed well (important to remove bitterness from saponin)
- 2 cups low-sodium vegetable broth
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup frozen or fresh corn kernels
For the Beans and Veggies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
For the Seasoning
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, adjust to heat preference)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste (for depth)
Finishing Touches
- 1 tablespoon lime juice (fresh)
- Optional toppings: sliced avocado, chopped cilantro, diced red onion, vegan sour cream, tortilla chips
Notes on quality and substitutions
- Use low-sodium broth to control salt; regular broth works too.
- Swap kidney beans for pinto or cannellini if preferred.
- For gluten-free, confirm your chili powder is certified GF (most are).
How to make Crockpot Vegan Quinoa Chili
Step 1: Prep ingredients (10 minutes).
Rinse 1 cup quinoa under cold water until clear. Chop the onion and bell pepper, mince garlic, and drain and rinse the beans.
Step 2: Layer in the crockpot.
In a 4-6 quart slow cooker, add the diced tomatoes with their juices, tomato sauce, tomato paste, rinsed quinoa, beans, corn, chopped onion, bell pepper, and minced garlic.
Step 3: Add liquids and spices.
Pour in 2 cups vegetable broth and add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir gently until ingredients are evenly distributed.
Step 4: Cook on low or high.
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours. You want the quinoa tender and the flavors melded. The quinoa should be slightly fluffy and the chili thick but spoonable if it looks too thick, stir in an additional 1/2 cup broth.
Step 5: Finish and adjust (5 minutes).
About 15 minutes before serving, stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning with salt, pepper, or more chili powder.
Step 6: Serve warm.
Spoon into bowls and add desired toppings like avocado, cilantro, or vegan sour cream. The chili will thicken as it cools; reheat gently with a splash of broth to loosen.
Tips & Recipe Variations
- Use rinsed quinoa to avoid a bitter coating.
- If your slow cooker runs hot, check the chili an hour earlier to prevent drying.
- For more texture, add 1 cup shredded carrots or chopped sweet potato at the start.
- To make it oil-free, skip any added oils and rely on the vegetable broth.
- Make it smoky: add 1 teaspoon chipotle powder or 1 chopped chipotle in adobo.
- To avoid watery chili: drain excess liquid from canned tomatoes or cook uncovered for the final 30 minutes to reduce.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze up to 3 months in meal-sized portions. Thaw overnight and reheat gently on the stove with a splash of broth.
Crockpot Vegan Quinoa Chili Serving Ideas Pairings
- Serve over brown rice or quinoa for an extra filling bowl.
- Offer toppings bar: avocado, cilantro, lime wedges, chopped scallions, crushed tortilla chips, and vegan cheddar.
- Pair with a crisp green salad and warm cornbread or crusty bread.
- Makes about 6 generous servings; estimated calories around 300–380 per serving depending on toppings.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. It tastes even better the next day as flavors settle. Reheat on the stove or in the microwave.
Q: Can I freeze the leftovers?
A: Absolutely. Cool completely, portion into freezer-safe containers, and freeze up to 3 months.
Q: What can I use instead of quinoa?
A: Use 1 cup cooked farro or barley added near the end (they require different liquid and timing), or omit for a bean-only chili.
Q: How do I prevent the chili from becoming watery?
A: Drain excess tomato juice, cook uncovered for the last 20–30 minutes, or add 1/4 cup cornstarch slurry (1:1 cornstarch to water) stirred in and simmered until thickened.
Review
“This chili has become my weeknight hero. The quinoa gives it body, the spices warm the soul, and the slow cooker does all the work. Even my picky teenager asks for seconds.” – A satisfied home cook
Conclusion
I hope this recipe becomes a staple in your kitchen the way it did in mine comforting, flexible, and full of flavor. If you’d like another slow-cooker vegan quinoa-and-bean chili variation for inspiration, check out this helpful recipe: Vegan Chili (Slow Cooker) – Jessica in the Kitchen. Try it, tweak it to your taste, and let me know which toppings became your favorite I love hearing how these bowls bring people together.
Crockpot Vegan Quinoa Chili
Ingredients
Method
- Rinse 1 cup quinoa under cold water until clear.
- Chop the onion and bell pepper, mince garlic, and drain and rinse the beans.
- In a 4-6 quart slow cooker, add the diced tomatoes with their juices, tomato sauce, tomato paste, rinsed quinoa, beans, corn, chopped onion, bell pepper, and minced garlic.
- Pour in 2 cups vegetable broth and add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir gently until ingredients are evenly distributed.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours. You want the quinoa tender and the flavors melded. The quinoa should be slightly fluffy and the chili thick but spoonable if it looks too thick, stir in an additional 1/2 cup broth.
- About 15 minutes before serving, stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning with salt, pepper, or more chili powder.
- Spoon into bowls and add desired toppings like avocado, cilantro, or vegan sour cream.
Notes
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