Slow Cooker Quinoa Chili

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

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

Cook Time 3

Total Time 3 15

Servings -10

Calories 233kcal

Author Sherri Hall

Equipment

Slow Cooker

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.

Video

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