Vegan Slow Cooker Bean & Quinoa Chili (10 Ingredients!)

GFGluten FreeNFNut FreeOFOil FreeVVegan

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This Gluten Free & Vegan Slow Cooker Bean & Quinoa Chili is packed with both protein and flavor, but only requires 10 Ingredients!

Don’t you just love when you can throw a bunch of things in a pot, set a timer, and then forget about it?

Bonus points when it actually tastes good. And people, this Chili tastes GOOOOD.

Slow Cooker Vegan Bean & Quinoa Chili #vegan #mealprep #slowcooker #plantbased

Does anyone else have those “no-brainer” foods? No matter how exhausted, how zombie-like, or how un-inspired I feel in the kitchen, I can always whip up a pretty tasty batch of Chili. Tex-Mex flavors speak to my soul, and I could honestly eat Black Beans, Rice, Avocado, and Salsa every day and be perfectly content. Bonus points if there’s some fresh Cilantro thrown in there too.

I must have made at least 23109231 batches of Chili in college. Okay, that’s probably an exaggeration. But I did make a LOT of Chili! I mean, it’s basically a broke AF student’s dream – canned Tomatoes, Beans, Onions, and a few Spices? It’s hearty, cozy, and satisfying, but isn’t going to break the bank.

Slow Cooker Vegan Bean & Quinoa Chili #vegan #mealprep #slowcooker #plantbased

Now, I would hope that you come to my blog to try creative, new, and yummy recipes. Which is why I decided to throw a few spins on my classic Chili recipe. First of all, I decided to add Quinoa, which not only makes this meal super #healthy, but also gives it even more plant based protein. And you don’t have to cook any more rice, etc. on the side (WIN!)

Next, we’re getting resourceful in the Spice Department. Did you know that Cilantro Stems have just as much flavor as their leaves? Well now ya do, and we’re throwing them in the pot! Once they’ve cooked down, you can’t even see that they’re there, but you sure can taste their yummy flavor. I’ve also always added Corn to my Chili. I know this isn’t traditional, but once you try it, I don’t think you’ll be making traditional Chili from here on out either 😉

Slow Cooker Vegan Bean & Quinoa Chili #vegan #mealprep #slowcooker #plantbased

Not only does this Chili taste delicious, but you literally have to put in next-to-no effort to make it, thanks to your Slow Cooker. Because of that, I hope you decide to treat yourself and spend that extra $$$ on some Avocados to top off your finished product. You deserve it. Trust me.

A Few Final Thoughts:

  • I cooked my beans from dry to use for this recipe, but canned will work wonderfully as well! If you are cooking dry beans, you will need 1 cup dry of each variety.
  • Sensitive to spicy foods? Omit the Cayenne, or reduce it to 1/2 tsp if you like things to have a mild heat.
  • If you don’t have a Slow Cooker, never fear! I’ve also included stovetop instructions in the Recipe Notes.

If you’re looking for more Tex-Mex flavored recipes, you’ll also love my Loaded Enchilada Pizza or my One Pot Mexican Quinoa!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Slow Cooker Vegan Bean & Quinoa Chili #vegan #mealprep #slowcooker #plantbased

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Slow Cooker Vegan Bean & Quinoa Chili

This Gluten Free & Vegan Slow Cooker Bean & Quinoa Chili is packed with both protein and flavor, but only requires 10 Ingredients!

  • Prep Time: 5 minutes
  • Cook Time: 120 minutes
  • Total Time: 125 minutes
  • Yield: 5 people 1x

Ingredients

Scale
  • 1 Small Red Onion, diced
  • 1/2 bunch Fresh Cilantro, stems and leaves divided (see instructions)
  • 2 cup Frozen Corn, thawed
  • 22 1/2 cup cooked Black Beans (about 2 cans, rinsed and drained)
  • 22 1/2 cup cooked Red Kidney Beans
  • 1 cup Dry Quinoa
  • 1 28 oz. can Crushed Tomatoes
  • 1 6 oz. can Tomato Paste
  • 2 3/4 cup Vegetable Broth
  • 2 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Cayenne Pepper (optional, reduce if you are senstitive to heat)
  • 1/4 tsp Black Pepper
  • 1 tsp Salt, plus more to taste
  • Avocado, for serving (optional)
  • Nutritional Yeast, for serving (optional)

Instructions

  1. First, wash and prep your produce. Dice the onion into small pieces, and cut off the majority of the cilantro stems from their leaves. Chop the stems into small pieces – these are packed with flavor, and we’ll be adding them to the Chili! Reserve the Cilantro leaves to use as a garnish at the end.
  2. Add the Onion, Cilantro Stems, and all of the remaining ingredients (except for the optional toppings and Cilantro Leaves) to a Slow Cooker. Stir well, until the Tomato Paste has completely dissolved into the liquid mixture.
  3. Cover the Slow Cooker, and cook on Low for 4-5 hours, or High for 2-3.
  4. Add extra salt to taste at end, if desired. Garnish with the chopped Cilantro Leaves, and any other toppings that suit your fancy.

Notes

Both varieties of Beans may be substituted for each other or another Bean of your choosing.

Quinoa requires much less cooking time than other grains, so for this reason I would not recommend substituting anything for it in this recipe, as I cannot give you an accurate guess as to the extra amount of cooking time required.

If you do not have a Slow Cooker, you can still cook this on the stove! Simply sauté the diced Onion and Cilantro Stems in a splash of water or oil over medium heat until translucent, then add in the Spices and let toast for another minute. Add in the remaining ingredients, and once boiling, reduce the heat to a simmer. Let simmer, covered, for 15 minutes. 

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Slow Cooker Vegan Bean & Quinoa Chili #vegan #mealprep #slowcooker #plantbased

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Can I swap the quinoa with barley since I need more carbs than protein? Do they have very different cool times and water absorption?

  2. Turned out well but I cant seem to cook dried beans properly outside of a pressure cooker.
    I soaked my beans for over a day, boiled them for 10 minutes, and cooked in the slow cooker on high for 3 hours yet the beans are still kind of crunchy.

    I’ll have to cook the beans in my instapot next time and add them in separately.

  3. I’m planning to make this for a big group of people—could I double it for a 6qt crockpot or would that make it too full?

    1. That would appearto be the case! You can always add in extra water or Vegetable Broth, and in the future I would cook it for less time

  4. Hi, hoping to make this tomorrow – I’m in England. Can you recommend a grams replacement for ‘cup’? I don’t want to estimate and get the measurements wrong!
    Thank you!

    1. Hi Josie! Unfortunately I do not, but the recipe itself is pretty forgiving – it’s about 2 standard cans of each tinned bean 🙂

    1. You should be able to make it overnight, though as this would increase the cooking time I would add extra liquid 🙂

  5. I’m obsessed with this chili! I went all out and added some canned pumpkin because it’s fall and i’m kind of #basic lol as well as a little bit of maple syrup, cinnamon, liquid smoke and jalapeño (instead of cayenne). I know that sounds like a lot but it tasted SO yummy and warm. Had to force myself to stop eating it after I took the lid off my slow cooker 🙂

  6. Made this on the weekend, tonight poured it over top a baked purple sweet potato, with avocado and a little hot sauce …delicious and easy to prepare, definately will make again, thanks for the great recipe????

  7. Delicious! What an easy meal to make ahead for the week. I added some hot sauce and ate it with a tortilla on the side. I think it makes more than five portions though… I might be freezing some for later!

  8. I can’t wait to remake this. The first time I made it WAY too spicy and added about 3-4x the amount of chili powder (I must have done some conversions from tbsp to ml wrong). I remember thinking that was a lot of chili powder when I added it. It was SO good even so spicy but next time will be even better 🙂

  9. Amazing recipe! I cooked this for my parents and my brother today and even though they weren’t happy that they didn’t get meat that day, they really enjoyed the meal. Personally, I was absolutely obsessed with it and I’m definitely going to make it again soon!

  10. Made this today and its the nicest thing I’ve made in my slow cooker. Really delicious! Have loads and can freeze some too. Thanks !

  11. I have made vegan chilli in the slow cooker before and wasn’t too impressed. This one though was just perfect in flavour and texture and I like the ease of not having to make rice. Even my committed meat eater husband went back for seconds and is planning on making it in the camp oven next camp trip.

  12. This looks so good! If I’m using dry beans, do I need to cook them before adding to the slow cooker?