Slow Cooker Quinoa Chili

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

If you've never had chili made with fire roasted tomatoes before, you have got to try it!

Their sweet and smoky flavor provides the perfect balance in this chili recipe.

Featuring two types of beans plus quinoa, this slow cooker chili is a hearty dish that is satisfying on its own but also pairs well with your favorite toppings, a side of rice, or a plate of crunchy tortilla chips.

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

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 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
• Restaurant-Style Salsa

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5 from 4 votes

Slow Cooker Quinoa Chili

Fire roasted tomatoes, cilantro, lime and smoked paprika give this quinoa chili a unique and robust flavor. This thick and hearty plant-based chili is easy to make in the slow cooker and is perfect alone, over rice, 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 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 8 -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 ½ tablespoon pure maple syrup
• 2 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon 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 ½ cup chopped sweet or white onion)
• 2 cloves garlic, chopped
• ½ cup chopped cilantro
• ½ 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.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

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

Calories: 233kcal | Carbohydrates: 45g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Fiber: 9g

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