Go Back

Crockpot Vegan Quinoa Chili

A hearty and healthy slow-cooker chili that combines quinoa, beans, and a medley of spices for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chili Base
  • 1 cup dry quinoa, rinsed well Important to remove bitterness from saponin.
  • 2 cups low-sodium vegetable broth Use low-sodium broth to control salt; regular broth works too.
  • 2 cans (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 cup frozen or fresh corn kernels
For the Beans and Veggies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed Swap for pinto or cannellini if preferred.
  • 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 added depth.
Finishing Touches
  • 1 tablespoon lime juice (fresh)
  • Optional toppings: sliced avocado, chopped cilantro, diced red onion, vegan sour cream, tortilla chips

Method
 

Preparation
  1. Rinse 1 cup quinoa under cold water until clear.
  2. Chop the onion and bell pepper, mince garlic, and drain and rinse the beans.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. About 15 minutes before serving, stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning with salt, pepper, or more chili powder.
  5. Spoon into bowls and add desired toppings like avocado, cilantro, or vegan sour cream.

Notes

Rinse quinoa to avoid a bitter coating. Check the chili an hour earlier if your slow cooker runs hot. For more texture, add 1 cup shredded carrots or chopped sweet potato at the start. Make it smoky by adding 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. Store in an airtight container for up to 4 days and freeze up to 3 months.