If you’re looking for a hearty, nourishing meal that does all the work for you, you’ve got to try this Slow Cooker Vegan Bean & Quinoa Chili Recipe. I absolutely love how this chili comes together effortlessly with rich flavors, perfect texture, and a satisfying protein boost thanks to quinoa and beans. Whether you’re meal prepping for the week or craving a cozy dinner, this recipe will quickly become your go-to chili.

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Why You’ll Love This Recipe

Effortless Slow Cooker Convenience: Just dump the ingredients in and let your slow cooker do the magic while you get on with your day.
Perfect Protein Power: The combo of beans and quinoa keeps it filling and nutritious without any animal products.
Flavorful & Layered: Ancho chili powder and cumin bring depth that’ll make your family ask for seconds.
Meal Prep Friendly: Stays delicious for days and freezes beautifully, so you’re always prepared.

The image shows a thick, rich mixture in a black pan filled with three main layers: grains that look like tiny beige quinoa, dark red kidney beans, and bright yellow corn kernels, all mixed with a deep red tomato-based sauce. The texture is chunky with small bits of vegetables and beans visible throughout. There are several fresh green cilantro leaves scattered on top for contrast. A wooden spoon with a black silicone head is scooping some of the mixture from the pan. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Vegan Bean & Quinoa Chili, vegan chili, healthy vegan dinner, hearty plant-based chili, easy vegan slow cooker meal

Ingredients You’ll Need

This chili relies on simple, wholesome ingredients that harmonize beautifully. I always grab good-quality canned beans without added salt and fresh cilantro to brighten the dish.

Flat lay of vibrant red onion halves, bright yellow corn kernels, shiny red kidney beans, deep black beans, fluffy dry quinoa grains, peeled garlic cloves, fresh green cilantro sprigs with leaves and stems, and a small dish of rich red tomato paste, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Vegan Bean & Quinoa Chili, vegan chili, healthy vegan dinner, hearty plant-based chili, easy vegan slow cooker meal

Red onion: Adds sweetness and depth—dicing it finely helps it meld into the chili texture.
Frozen corn: Thawed corn kernels add subtle sweetness and a pop of color.
Red kidney beans: Protein-rich and hearty; rinsing them cuts down extra sodium.
Black beans: They bring earthiness and texture contrast to the chili.
Dry quinoa: It cooks right in the slow cooker and gives a lovely nutty bite.
Garlic cloves: Minced fresh for robust flavor—more if you’re a garlic lover like me!
Fresh cilantro: I chop up the stems into the chili for flavor, then save the leaves to sprinkle on top.
Ancho chili powder: This smoky spice is the heart of the seasoning—worth seeking out for authentic flavor.
Ground cumin: A warm undertone that balances the chili spices perfectly.
Cayenne pepper (optional): Adds heat, but only if you want a kick.
Kosher salt: You’ll adjust seasoning to taste after cooking to get it just right.
Crushed tomatoes (salt-free): A rich base that brings everything together with acidity and body.
Tomato paste: Intensifies the tomato flavor and thickens the chili.
Low-sodium vegetable broth: Keeps the chili moist and enhances flavor without overpowering.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Slow Cooker Vegan Bean & Quinoa Chili Recipe is—you can tweak it to match whatever you have on hand or your flavor preferences. I often experiment with adding veggies or switching up the heat level.

Add Veggies: One time, I tossed in diced bell peppers and zucchini for extra texture, and my family went crazy for the added freshness.
Spicy Kick: If you like it hot, try doubling the cayenne or adding chopped jalapeños—just balance it with a bit more tomato.
Different Beans: Swap kidney or black beans for pinto or chickpeas depending on what’s in your pantry; it still turns out great.
Grain Substitution: If you’re not big on quinoa, try pearl barley or brown rice, but you’ll need to adjust cooking time slightly.

How to Make Slow Cooker Vegan Bean & Quinoa Chili Recipe

Step 1: Load All Ingredients into the Slow Cooker

Start by adding your diced red onion, thawed corn, rinsed and drained beans, and rinsed dry quinoa to the slow cooker. Then toss in your minced garlic and chopped cilantro stems. Sprinkle the ancho chili powder, cumin, cayenne (if using), and kosher salt over everything. Pour in the crushed tomatoes, tomato paste, and vegetable broth last. Now, give everything a good stir so the spices and ingredients are evenly spread out—that means every spoonful will be bursting with flavor.

Step 2: Cook Low and Slow—or a Bit Faster

Cover the slow cooker and set it to cook. I personally like using the low setting for 4 to 5 hours—that slow simmer brings out the best taste and lets the quinoa puff up perfectly without getting mushy. In a pinch, you can cook it on high for about 3 hours, but don’t rush it too much or the textures won’t develop quite right. Resist the urge to peek too often; slow cookers work best when left alone.

Step 3: Season and Serve

Once cooking time’s up, give the chili a thorough stir. Taste it and add more salt if needed—sometimes my canned tomatoes or broth are on the saltier side, so adjusting at the end is key. Now, ladle that piping hot chili into bowls, sprinkle with fresh cilantro leaves, and don’t be shy with your favorite toppings like slices of creamy avocado or vegan sour cream. You’re all set for a cozy, nutritious meal that warms you from the inside out.

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Pro Tips for Making Slow Cooker Vegan Bean & Quinoa Chili Recipe

Rinsing Beans: Always rinse canned beans well to reduce sodium and improve flavor clarity.
Quinoa Prep: Rinsing quinoa prevents bitterness and results in a cleaner taste in your chili.
Layering Flavors: Adding cilantro stems during cooking infuses subtle brightness without overwhelming.
Avoiding Overcooking: Stick to the recommended times to keep quinoa fluffy rather than mushy.

How to Serve Slow Cooker Vegan Bean & Quinoa Chili Recipe

The dish is presented in a round bowl with a brown rim, filled with a thick, reddish-brown chili mixture containing visible corn kernels and black beans. On top, there are bright yellow shredded cheese and chunky green avocado pieces layered with fresh green cilantro leaves. A dollop of white sour cream sits near the avocado. A silver spoon rests inside the bowl, placed on the right side on a white marbled surface with a light beige cloth partially visible underneath. Part of another identical bowl is seen in the top right corner, and a halved avocado is placed on the left side. The photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Vegan Bean & Quinoa Chili, vegan chili, healthy vegan dinner, hearty plant-based chili, easy vegan slow cooker meal

Garnishes

I’m a big fan of topping this chili with fresh cilantro leaves because that fresh herbaceous note just wakes up the dish. Creamy slices of ripe avocado are another favorite—they add richness without dairy. Sometimes I add a dollop of vegan sour cream or sprinkle some dairy-free cheese shreds for extra indulgence. A squeeze of lime juice right before serving never hurts, either!

Side Dishes

To round out the meal, I like serving this chili with simple brown rice, warm corn tortillas, or even a crisp green salad. On chilli nights, my family also loves dipping tortilla chips right in the pot—perfect for casual dinners.

Creative Ways to Present

For special dinners, I’ve served this chili in individual bread bowls made from crusty vegan sourdough—so fun and cozy. Another time, I set up a chili bar with an array of toppings and sides, letting guests build their own bowls. It’s a great way to make this simple recipe feel festive and interactive!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight glass containers in the fridge, and it usually keeps really well up to 5 days. The flavors actually deepen after a day or two, so you’ll find the chili tastes even better the next day—ready to grab for quick lunches or dinners.

Freezing

This chili freezes beautifully! I portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to eat it, thaw overnight in the fridge for best results.

Reheating

I reheat the chili on the stovetop over medium heat with a splash of vegetable broth or water to loosen it up if it’s gotten thick. Stir occasionally until warmed through. You can also microwave leftovers covered in a microwave-safe bowl, stirring halfway to ensure even heating.

FAQs

Can I make this Slow Cooker Vegan Bean & Quinoa Chili Recipe in advance?

Absolutely! This chili tastes even better the next day as the flavors meld together. You can prepare it the day before, refrigerate, and reheat when you’re ready to serve.
Is it possible to make this chili gluten-free?

Yes, this recipe is naturally gluten-free as it uses quinoa and beans for protein. Just make sure to use certified gluten-free spices and vegetable broth if you have sensitivities.
Can I substitute the quinoa for something else?

You can swap quinoa for bulgur, brown rice, or barley, but note that cooking times may vary slightly and texture might differ. Quinoa is ideal because it cooks quickly and adds a lovely nuttiness.
What toppings do you recommend for this chili?

I love topping this chili with fresh cilantro leaves, creamy avocado slices, vegan sour cream, or dairy-free shredded cheese. A squeeze of fresh lime juice adds great brightness too.
How spicy is this Slow Cooker Vegan Bean & Quinoa Chili Recipe?

It’s moderately spiced thanks to ancho chili powder and cumin; the cayenne pepper is optional to adjust the heat to your liking. You can always add more or omit the cayenne for a milder version.

Final Thoughts

This Slow Cooker Vegan Bean & Quinoa Chili Recipe really holds a special place in my kitchen rotation. It’s one of those meals that feels like a warm hug after a busy day and makes dinner so simple without skimping on flavor or nutrition. I hope you enjoy making and sharing it as much as I do—don’t be surprised if it becomes your family’s new favorite chili, too!