Description

This Slow Cooker Vegan Bean & Quinoa Chili is a hearty, protein-packed meal perfect for easy weeknight dinners or meal prep. Loaded with red kidney beans, black beans, quinoa, and a blend of spices, it simmers slowly in a flavorful tomato base with corn and fresh cilantro. Naturally gluten-free, oil-free, and refined sugar-free, it’s a nutritious vegan chili that’s satisfying and wholesome.

Ingredients

Scale

Vegetables & Herbs

1 red onion, diced
2 cups frozen corn, thawed
3-5 cloves garlic, minced
1/2 bunch fresh cilantro (stems and leaves divided and finely chopped)

Beans & Grains

2 cans red kidney beans, rinsed and drained (about 3 cups / 500g)
2 cans black beans, rinsed and drained (about 2.5 cups / 550g)
1 cup dry quinoa, rinsed

Spices & Seasonings

2 tablespoons ancho chili powder (salt-free)
2 teaspoons ground cumin
1 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt (plus more to taste)

Tomato & Broth

28 ounces salt-free crushed tomatoes
6 ounces tomato paste
2 3/4 cups low-sodium vegetable broth

Serving Suggestions

Avocado slices
Dairy-free cheese (optional)
Dairy-free sour cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Ingredients: Dice the red onion, mince the garlic, and finely chop the cilantro stems and leaves, keeping them separate. Rinse and drain both the red kidney beans and black beans thoroughly. Also, rinse the quinoa under cold water to remove its natural bitterness.
Combine in Slow Cooker: Add the diced onion, thawed corn, rinsed beans, rinsed quinoa, minced garlic, cilantro stems, ancho chili powder, ground cumin, cayenne pepper (if using), kosher salt, crushed tomatoes, tomato paste, and low-sodium vegetable broth into the slow cooker. Stir all ingredients well until evenly mixed and well distributed.
Cook Low & Slow: Cover the slow cooker and set it to cook on low for 4 to 5 hours. Alternatively, cook on high for about 3 hours. This slow cooking allows the flavors to meld, the quinoa to cook perfectly, and the chili to thicken.
Season & Serve: After cooking, give the chili a good stir and taste. Adjust salt if needed. Serve the chili warm, topped with the reserved cilantro leaves and your choice of avocado slices, dairy-free cheese, or sour cream for added creaminess and flavor.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months to enjoy later.

Notes

Slow Cooker Bean Quinoa Chili is a perfect protein-packed chili to whip up for quick dinners or meal prep.
Uses only about 10 main ingredients, making it simple and convenient.
Gluten-free, refined sugar-free, and oil-free, suitable for many dietary preferences.
Optional cayenne can be omitted to reduce heat.
Adjust seasoning to taste, especially salt, after cooking.
Freezer-friendly for easy future meals.

Nutrition

Serving Size: 1 serving
Calories: 336 kcal
Sugar: 6 g
Sodium: 640 mg
Fat: 3 g
Saturated Fat: 0.4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 16 g
Protein: 18 g
Cholesterol: 0 mg