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

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 dry 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 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