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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
Method Stovetop
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 336kcal
Author Caitlin Shoemaker



  • 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.


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


Calories: 336kcal | Carbohydrates: 64g | Protein: 18g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 640mg | Potassium: 1197mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1186IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 7mg