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

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 8 -10
Calories 233kcal



  • 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 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 ½ cup chopped sweet or white onion)
  • 2 cloves garlic, chopped
  • ½ cup chopped cilantro
  • ½ 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.



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.


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