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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
- Red Bell Pepper
- Vegetable Broth
- Freshly Squeezed Lime Juice
- Maple Syrup
- Chili Powder
- Smoked Paprika
How to make slow cooker quinoa chili - step by step
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.
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
Slow Cooker Quinoa Chili
- 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
- 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 for this recipe)
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