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    Home » Recipes » Soup and Chili

    Slow Cooker Quinoa Chili

    Modified: Aug 29, 2022 by Addison LaBonte · This post may contain affiliate links · 4 Comments

    pin of chili in a white bowl on a wooden board with cilantro and jalapeno

    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!

    Jump to Recipe
    overhead of slow cooker quinoa chili in a white bowl garnished with cilantro and sliced jalapenos

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

    How to make slow cooker quinoa chili

    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.
     
    seasonings added to slow cooker
     
    Stir and then add the beans.
     
    beans added to slow cooker
     
    Stir and add chopped bell pepper, jalapeno, garlic, onion and cilantro.
     
    chopped bell pepper, jalapeno, garlic, onion and cilantro
     
    Stir and add the quinoa.
     
    quinoa added to slow cooker
     
    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.
     
    cooked chili in the slow cooker

    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.

    Holding up a ladleful of chili over the cooked chili in the slow cooker

    You might also enjoy:

    • Slow Cooker Vegetarian Chili with Butternut Squash
    • Smashed Pinto Bean Tacos
    • Restaurant-Style Salsa
    overhead of chili in a white bowl on a wooden board with cilantro and jalapenos
    Print Recipe Pin Save RecipeSaved!
    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 minutes
    Cook Time 3 hours hours
    Total Time 3 hours hours 15 minutes minutes
    Servings 8 -10
    Calories 233kcal
    Author Sireesha A.

    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

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

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    1. Kay Mastey

      January 21, 2021 at 10:08 am

      5 stars
      Hello, I am new to the vegan world. So for me I want food that still taste normal (if that makes any sense) lol. I absolutely loved this chili recipe. Taste and flavor was unbelievable! You would never know it’s Vegan

      Reply
      • Sherri Hall

        January 21, 2021 at 2:05 pm

        Thank you so much, Kay! I really appreciate that and so happy you loved the chili! Hope you are enjoying your journey into the world of vegan food! 🙂

        Reply
    2. Christie

      May 27, 2020 at 1:03 pm

      5 stars
      That looks soooo savoury and hearty! I bet this was so filling too! I love that there's quinoa in this recipe. Thank you for sharing this!

      Reply
      • Sherri Hall

        June 01, 2020 at 10:08 am

        Thanks Christie! Yes, it was super filling and definitely hit the spot! 🙂

        Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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