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!
Jump to Recipe
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
Slow Cooker Quinoa Chili
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
Notes
Nutrition
©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.
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
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! 🙂
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!
Thanks Christie! Yes, it was super filling and definitely hit the spot! 🙂