Slow Cooker Quinoa Chili is a hearty, nutritious vegetarian chili that proves meatless meals can be just as satisfying and flavorful as traditional recipes. This wholesome dish features protein-rich quinoa, three types of beans, colorful vegetables, and warming spices that simmer together all day in the slow cooker, creating a thick, rich chili that’s both nourishing and delicious. The quinoa adds a wonderful texture and nutty flavor while boosting the protein content, making this chili a complete meal that keeps you full and satisfied. Perfect for busy weeknights, meal prep, feeding a crowd, or anyone looking to incorporate more plant-based meals into their diet, this chili is naturally gluten-free, packed with fiber, and adaptable to various dietary preferences.
Serving Quantity: 8 servings
Preparation Time: 15 minutes
Cooking Time: 6 hours (on low) or 3 hours (on high)
Total Time: 6 hours 15 minutes
Ingredients:
- 1 cup uncooked quinoa (rinsed thoroughly)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) pinto beans (drained and rinsed)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 2 tablespoons olive oil
- 1 large onion (diced)
- 2 bell peppers (any color, diced)
- 3 cloves garlic (minced)
- 3 cups vegetable broth
- 1 and a half cups frozen corn kernels
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Half teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon cocoa powder (optional, for depth)
- Toppings: avocado, cilantro, lime wedges, tortilla chips, vegan cheese or regular cheese, sour cream
Nutrition Information (Per Serving):
- Calories: 315
- Protein: 15g
- Carbohydrates: 54g
- Fat: 5g
- Sugar: 8g
- Sodium: 865mg
- Fiber: 14g
- Cholesterol: 0mg
- Iron: 5mg
- Potassium: 985mg
1. Rinse the Quinoa
Place the quinoa in a fine mesh strainer and rinse it thoroughly under cold running water for at least 30 seconds. This step is essential to remove the natural coating called saponin, which can make quinoa taste bitter or soapy. Rub the quinoa grains between your fingers as you rinse to ensure all the coating is removed. Drain well and set aside. Pre-rinsed quinoa is available but an additional rinse never hurts and ensures the best flavor. Properly rinsed quinoa will taste nutty and mild in your chili.
2. Sauté the Vegetables (Optional but Recommended)
While you can add raw vegetables directly to the slow cooker, sautéing them first adds depth of flavor. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant. This step caramelizes the vegetables slightly and removes raw flavors. If you’re short on time, you can skip this and add everything raw, but sautéing improves the final result.
3. Combine Ingredients in Slow Cooker
Add the rinsed quinoa to the slow cooker. Add all three types of beans—black, kidney, and pinto—making sure they’re well drained and rinsed. Rinsing removes excess sodium and the starchy liquid that can make chili too thick. Add the crushed tomatoes, diced tomatoes with their juices, and diced green chilies. Add the sautéed vegetables or raw vegetables if you skipped the sautéing step. Pour in the vegetable broth. Add the frozen corn kernels, which will thaw as the chili cooks.
4. Season Generously
Add all the spices to the slow cooker: chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. If using cocoa powder, add it now. The cocoa adds depth and richness without making the chili taste like chocolate. It’s a secret ingredient in many chili recipes. Stir everything together thoroughly with a large spoon, making sure the spices are evenly distributed throughout the chili and not sitting in clumps. The quinoa should be well mixed in and not all sitting at the bottom.
5. Slow Cook to Perfection
Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The long, slow cooking allows the flavors to develop and meld together beautifully. The quinoa will cook and become tender, absorbing the flavors of the chili while adding its own nutty taste. The beans will soften further and the sauce will thicken. Resist lifting the lid frequently as this releases heat and extends cooking time. The chili is done when the quinoa is fully cooked, tender, and the spiraled germ is visible.
6. Check and Adjust Consistency
About 30 minutes before serving, check the chili’s consistency. Quinoa absorbs a lot of liquid, so the chili may be thicker than expected. If it’s too thick and more like a stew than chili, add additional vegetable broth or water, half a cup at a time, until you reach your desired consistency. If it’s too thin, remove the lid and cook on high for the last 30 minutes to allow excess liquid to evaporate. Stir the chili well to ensure the quinoa is evenly distributed and not clumped together.
7. Final Seasoning and Serve
Taste the chili and adjust the seasonings as needed. You might want more salt, chili powder for heat, or a squeeze of lime juice for brightness. The quinoa should be tender with a slight bite, not mushy. The chili should be thick, hearty, and deeply flavorful. Ladle into bowls and set out a toppings bar with diced avocado, fresh cilantro, lime wedges, shredded cheese (regular or vegan), sour cream, sliced jalapeños, diced red onion, and tortilla chips. Let everyone customize their bowl. Serve with cornbread or over rice for a complete meal.
Tips for Perfect Slow Cooker Quinoa Chili
Always rinse quinoa thoroughly before cooking. The natural saponin coating tastes bitter and can ruin the flavor of your chili if not removed completely.
Add the quinoa at the beginning of cooking rather than at the end. It needs the full cooking time to become tender and absorb flavors properly.
This chili thickens significantly as it cools because quinoa continues absorbing liquid. When reheating, add extra broth to restore the right consistency.
Different quinoa colors (white, red, black) work equally well. Red and black quinoa hold their shape slightly better and add visual interest.
For a complete protein, the combination of quinoa and beans provides all nine essential amino acids, making this ideal for vegetarian and vegan diets.
The chili continues to develop flavor as it sits. It tastes even better the next day, making it perfect for meal prep and advance preparation.
Store leftovers in airtight containers in the refrigerator for up to 5 days. The chili also freezes beautifully for up to 3 months.
Add fresh vegetables like diced zucchini or chopped kale during the last hour of cooking for extra nutrition without overcooking them.
Make it spicier by increasing cayenne, adding diced jalapeños, or stirring in hot sauce to taste. Adjust heat level to your preference.
The cocoa powder is optional but adds incredible depth and richness. Don’t skip it if you want restaurant-quality flavor at home.
Smoked paprika adds wonderful smokiness that mimics the depth usually provided by meat. Don’t substitute regular paprika as the flavor is quite different.
This recipe easily doubles for parties or serious meal prep. Use a large slow cooker and the cooking time remains approximately the same.
Leftover chili makes excellent toppings for baked potatoes, nachos, or as filling for enchiladas, tacos, or stuffed peppers. Get creative with extras.
Make it oil-free by skipping the sautéing step and adding raw vegetables directly to the slow cooker. The flavor will be slightly less complex but still delicious.
Add a tablespoon of tomato paste along with the other ingredients for deeper, more concentrated tomato flavor and richer color.
Garnish with nutritional yeast instead of cheese for a vegan option that adds cheesy, nutty flavor without dairy.
Serve over baked sweet potatoes instead of in bowls for a complete, nutritious meal that’s naturally gluten-free and incredibly satisfying.
Add a splash of apple cider vinegar or lime juice at the end of cooking to brighten all the flavors and add complexity.
For Instant Pot version, cook on high pressure for 8 minutes with natural release. The quinoa cooks perfectly in this shorter time.
This chili is naturally vegan if you skip dairy toppings. It’s also gluten-free, making it suitable for many dietary restrictions and preferences.
