Slow Cooker Vegan Bean & Quinoa Chili

Slow Cooker Bean Quinoa Chili is the perfect protein-packed chili to whip up for a quick dinner or easy meal prep. All you need is 10 ingredients. Gluten-Free, Refined Sugar Free, Oil-Free.

Course Main, Main Course

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword bean quinoa chili, vegan bean recipe, vegan chili recipe, vegan dinner ideas, vegan mexican recipes, vegan slow cooker recipes

Method Stovetop

Prep Time 10

Cook Time 3

Total Time 3 10

Servings people

Calories 336kcal

Author Caitlin Shoemaker

Ingredients

1 red onion diced
2 cups frozen corn thawed
2 cans red kidney beans rinsed and drained 3 cups 500g
2 cans black beans rinsed and drained ~2.5 cups 550g
1 cup uncooked quinoa rinsed
3-5 cloves garlic minced
1/2 bunch fresh cilantro stems and leaves divided and finely chopped
2 tablespoons ancho chili powder salt-free
2 teaspoons ground cumin
1 teaspoon cayenne pepper optional
1 teaspoon kosher salt plus more to taste
28 ounces salt-free crushed tomatoes
6 ounces salt-free tomato paste
2 3/4 cups low-sodium vegetable broth
Serving suggestions: avocado dairy-free cheese, sour cream, etc.

US Customary - Metric

Instructions

Prep: Add the onion, corn, beans, quinoa, garlic, cilantro stems, spices, salt, crushed tomatoes, tomato paste, and vegetable broth to a slow cooker. Mix well, until everything is evenly distributed.
Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 3 hours.
Season & Serve: Stir well and add additional salt to taste, if necessary. Serve warm; top with the remaining cilantro leaves and any additional toppings, as desired. Leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.

Notes

Instant Pot: Follow the instructions as written, using the Slow Cook function.

Nutrition