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. Thanks for the recipe! My fam loved it. I used what I had on hand: diced tomatoes, canned corn, a combo of black, red, and navy beans, and freeze dried cilantro. I also used Orrington Farms vegan “beef” broth. Huge hit with some Tofutti sour cream. Thanks again!

  2. Made this Dish over the weekend , It was amazing , I didn’t use canned bean , the the soak over night and cook the next day. I also could only find red and white beans no black. Worked out perfect. Used the left over Beans to make chocolate brownies.

    Thanks for sharing 🙂

  3. It’s in the regular rotation here because it’s a) easy; b) tasty; and c) makes a big portion! I usually add some mushrooms and a handful of Yves ground round to make it even heartier and richer, adding extra veggie broth as needed so it’s not too thick.

    1. Love hearing when a recipe makes it into a regular rotation! Glad you’re getting lots of use from it!

  4. This recipe is great! Super healthy and so easy to make, especially since I usually have all these ingredients on hand already. We have made it a ton of times. We usually omit the cilantro since we don’t always have that. But the avocado really brings it to the next level. Thank you!!

  5. Good stuff and I’m not even vegan. But I do like easy, healthy recipes and this one did the trick. Ready to try some others.

    1. You could add an extra 50% of everything or if you don’t mind having extras you could double the recipe and store any possible left overs!

  6. Thanks for this! I’ve made this recipe a couple times now—it’s so good! I recently made it with my Instant Pot and I put it on 18 minutes on high pressure and it turned out the same!

    1. Happy to hear you liked it and thanks for the instant pot insight! I’m sure that’ll be helpful to someone here!

  7. I’m making this for the second time. It was so delicious but I’m wondering if I can substitute chickpeas for the pinto beans just to change it up.