Name: Slow Cooker Quinoa Chili
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1 (28 oz.) can fire roasted crushed tomatoes; 1 (28 oz.) can fire roasted diced tomatoes; 1 cup gluten-free, low-sodium vegetable broth ((to keep this recipe oil-free, ensure the brand of broth you are using contains no oil)); juice of 2 limes; 1 1/2 tbsp pure maple syrup; 2 tbsp chili powder; 1 tbsp smoked paprika; 1 tsp sea salt or kosher salt; 1 (15 oz.) can pinto beans, drained and rinsed ((substitute kidney beans if desired)); 1 (15 oz.) can black beans, drained and rinsed; 1 red bell pepper, chopped; 2 jalapenos, seeded and chopped; 1 small yellow onion, chopped ((or use 1/2 cup chopped sweet or white onion)); 2 cloves garlic, chopped; 1/2 cup chopped cilantro; 1/2 cup uncooked quinoa, rinsed and picked through

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Fire roasted tomatoes, cilantro, lime and smoked paprika give this slow cooker quinoa chili a unique and robust flavor. This thick and hearty plant-based chili is easy to make and takes just 10 minutes to prepare. Perfect alone, over rice, on top of fries or in this chili stuffed sweet potato! Enjoy right away or make ahead for easy prep. Freezes well too!

Let me start by saying I never had a chili made with fire roasted tomatoes until I attended a tasting event in our city.

It was actually one of the only gluten-free and vegan items offered there.

And it was KILLER!

I was totally in love. ♥

So naturally, I just haaaaad to create my own chili recipe using fire roasted tomatoes as the base.

And of course, that brings us to the recipe…

Ingredients you’ll need

Fire Roasted Crushed Tomatoes
Fire Roasted Diced Tomatoes
Canned Pinto Beans or Kidney Beans
Canned Black Beans
Quinoa
Red Bell Pepper
Jalapenos
Onion
Garlic
Vegetable Broth
Freshly Squeezed Lime Juice
Maple Syrup
Cilantro
Chili Powder
Smoked Paprika
Salt

How to make slow cooker quinoa chili – step by step

First, chop the bell pepper, jalapeno, onion, garlic and cilantro and set aside.

bell pepper, jalapeno, onion, garlic and cilantro chopped on cutting board

Add crushed tomatoes, diced tomatoes, broth, lime juice and maple syrup to the slow cooker.

tomatoes, maple syrup, lime juice and vegetable broth added to slow cooker

Stir to combine. Add chili powder, smoked paprika and salt.

Stir and then add the beans.

Stir and add chopped bell pepper, jalapeno, garlic, onion and cilantro.

Stir and add the quinoa.

Stir to combine.

all ingredients stirred together in slow cooker before cooking

Cook on high for 2.5-3.5 hours or on low for 4-5 hours. Mine took 3 hours on high.

Tips

For best results, remove the chili from the slow cooker when it is done cooking. Otherwise, the quinoa can start to burn and stick to the the sides of the slow cooker.

In addition, note that the chili will become thicker the longer it cooks and the longer it sits after cooking due to the quinoa expanding and soaking up the liquid.

If you’re home and you’d like to, you can stir the chili now and then while it’s cooking.

Ways to serve chili

Garnish with your favorite topping such as cilantro, jalapeno, scallions, shredded vegan cheese, vegan sour cream, sliced avocado or and/or or easy guacamole.

Enjoy a bowl on its own or serve with a side salad and/or tortilla chips.

This chili is also great over rice or stuffed inside of a baked sweet potato.

It’s also perfect for making chili cheese fries along with our vegan cheese sauce or vegan nacho cheese sauce.

Storing and reheating leftovers

Store leftover chili in an airtight (or several) container(s). I personally like to store mine measured out in mason jars for easy prep.

You can store the leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months.

If frozen, thaw chili in the refrigerator before using.

Chili can be reheated in a microwave-safe container in the microwave or in a saucepan on the stovetop until thoroughly heated.

You might also enjoy:

Slow Cooker Vegetarian Chili with Butternut Squash
Smashed Pinto Bean Tacos
Sheet Pan Vegan Nachos
Restaurant-Style Salsa

overhead of chili in a white bowl on a wooden board with cilantro and jalapenos

5 from 1 vote

Slow Cooker Quinoa Chili

Fire roasted tomatoes, cilantro, lime and smoked paprika give this slow cooker quinoa chili a unique and robust flavor. This thick and hearty plant-based chili is easy to make and takes just 10 minutes to prepare. Perfect alone, over rice, stuffed inside a sweet potato or on top of fries! Enjoy right away or make ahead for easy prep. Freezes well too!

Course Main Course

Cuisine American, Gluten-Free, Vegan

Keyword beans, chili, dairy-free, gluten free, quinoa, slow cooker, vegan, vegetarian

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings -10

Calories 233kcal

Author Sherri Hall

Ingredients

1 (28 oz.) can fire roasted crushed tomatoes
1 (28 oz.) can fire roasted diced tomatoes
1 cup gluten-free, low-sodium vegetable broth (to keep this recipe oil-free, ensure the brand of broth you are using contains no oil)
juice of 2 limes
1 1/2 tbsp pure maple syrup
2 tbsp chili powder
1 tbsp smoked paprika
1 tsp sea salt or kosher salt
1 (15 oz.) can pinto beans, drained and rinsed (substitute kidney beans if desired)
1 (15 oz.) can black beans, drained and rinsed
1 red bell pepper, chopped
2 jalapenos, seeded and chopped
1 small yellow onion, chopped (or use 1/2 cup chopped sweet or white onion)
2 cloves garlic, chopped
1/2 cup chopped cilantro
1/2 cup uncooked quinoa, rinsed and picked through

Instructions

Add crushed tomatoes, diced tomatoes, broth, lime juice and maple syrup to the slow cooker. Stir to combine.
Stir in chili powder, smoked paprika and salt.
Stir in beans.
Add chopped bell pepper, jalapeno, garlic, onion and cilantro. Stir to combine.
Stir in quinoa.
Cook on high for 2.5-3.5 hours or on low for 4-5 hours. Mine took 3 hours on high.

Suggested Equipment/Tools

Slow Cooker

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

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