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    Home » Recipes » Main Course

    Whole Food Plant-Based Quinoa Chili (Slow Cooker)

    Published: Nov 9, 2021 . Modified: Jan 12, 2025 by Allie

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    Jump to Recipe·Print Recipe

    This whole-food plant-based chili uses two types of beans and quinoa to give it a hearty texture.  Simmer everything together in a slow cooker with some delightful spices for an easy filling dinner.  It thickens up after hours of cooking creating: a fuss-free, oil-free, and gluten-free meal.

    Vegan quinoa chili in a bowl with avocado and cilantro.

    Leftover chili usually tastes even better the next day, making this vegan gluten-free chili perfect for meal prepping.  It even freezes well!  I like to reserve a portion and freeze it for when we have nachos.  

    I thaw the frozen chili in the refrigerator the day before I use it and warm it up in a pot before serving.  It's delicious on top of tortilla chips (or oil-free roasted potatoes) with vegan nacho cheese, diced-up tomatoes, and guacamole.

    For more plant-based chili recipes try vegan chili with tofu meat crumbles or red lentil chili.

    Jump to:
    • Tips
    • Instructions
    • Toppings
    • Serving suggestions
    • Is the chili spicy?
    • Storing and reheating
    • Can you freeze chili?
    • More vegan slow-cooker recipes
    • Related recipes
    • More plant-based weeknight meals
    • Recipe
    • Comments

    Tips

    • Finely dice the onion and jalapeño to ensure there are no large pieces.
    • I think one thing that makes a good chili is using quality chili powder.  I make it at home using this Rouxbe chili powder recipe: it calls for chipotle powder which adds a lovely flavor to the chili powder.  Sometimes I reduce the cayenne pepper to cut back on the heat.  Making your chili powder ensures it’s salt-free so that you can control the salt in your food.  I also think it tastes way better than a lot of store-bought brands.
    • There's no need to thaw the frozen corn.
    • I’ve only tested this recipe with white and tri-color quinoa, either one works.
    • The recipe uses black beans and pinto beans, but kidney beans would work great too.  
    • I use my homemade vegetable broth made from kitchen scraps to infuse more flavor. Look for low sodium if you use store-bought vegetable broth.

    Instructions

    Dice the onion and jalapeño, crush or finely mince the garlic, and rinse off the quinoa in a fine-mesh strainer.  Sautéing the onion and jalapeño first will give the chili a little more depth of flavor, but I personally don’t bother with the extra dishes. 

    If you do sauté, it ensures the veggies are cooked through.  Another option is to just finely cut the veggies.  

    All of the ingredients for quinoa chili uncooked in the slow cooker.

    Then add everything to the crockpot and stir to combine, ensuring the tomato paste is mixed. Cook on low for 4-5 hours or high for 2 ½-3 hours, or until the quinoa is done.  The chili will have thickened up. Then, stir in the lime juice, taste, and adjust seasonings.

    Cooked quinoa chili in a slow cooker.

    Toppings

    Top the quinoa chili with your favorite toppings or try some of these suggestions.

    • Sprinkle nutritional yeast for a slightly cheesy flavor
    • Vegan sour cream or cashew lime crema
    • Diced red onions
    • Fresh chopped cilantro or scallions
    • Sliced avocado, vegan guacamole, or vegan avocado crema

    Serving suggestions

    Serve the plant-based quinoa chili as is or stretch it a little further with these serving suggestions.

    • Serve it over baked potatoes or sweet potatoes
    • With cornbread with coconut milk
    • Make chili nachos by topping tortilla chips with chili and nacho cheese.
    • Use it to make potato nachos, roast large diced potatoes then top with chili and vegan nacho cheese.
    • Make a chili Buddha bowl with fresh greens and vegan guacamole or cashew lime crema.

    Is the chili spicy?

    To make the chili less spicy remove the seeds and ribs from the jalapeño and use less chili powder.  Chili powders vary greatly on heat level so adjust according to the brand or homemade recipe you’re using.  Vegan sour cream and avocado will also help cool down the heat.  

    To make the chili spicier, leave the seeds and ribs in the jalapeños.  Then top the chili with your favorite hot sauce.

    Storing and reheating

    Cool before storing it in an airtight container in the refrigerator for up to 5 days.  Wait to add the toppings until you’re ready to eat.  Reheat leftovers in the microwave or on a stovetop.  Stir occasionally while reheating.  

    Can you freeze chili?

    The chili can be frozen in a freezer-safe container for about 3 months.  Label the container with a date to know how long it’s been frozen.  If freezing, leave room at the top of the container for expansion.  Thaw overnight in the refrigerator then reheat in the microwave or stovetop.

    Whole food plant-based chili in a white bowl with diced red onion, avocado, and cilantro.

    More vegan slow-cooker recipes

    • Slow cooker vegetable broth
    • Slow cooker marinara sauce
    • Slow cooker vegan chili with tofu

    Related recipes

    • Instant Pot Red Lentil Chili (which includes instructions for the stovetop)
    • White Bean Potato Soup
    • Curry Butternut Squash Chickpea Soup
    • Vegan Potato Curry with Coconut Milk 
    • Red Lentil Dahl with Coconut Milk
    • Spicy Chickpea Stew with Zucchini
    • Peanut Tempeh Bowl

    More plant-based weeknight meals

    • oil free rice with edamame in a pan
      Oil-Free Fried Rice
    • chickpea vegetable rice bowl
      Chickpea Vegetable Rice Bowl
    • Vegan chickpea salad on a sandwich with sliced tomatoes and lettuce.
      Vegan Chickpea Salad (No Mayo)
    • Vega stuffed potatoes with cheese and broccoli sauce in a baking dish.
      Vegan Stuffed Potatoes with Cheese and Broccoli

    I love slow-cooker meals!  Just throw everything in a pot and dinner is done.  I sure hope you enjoy this whole food plant-based chili recipe!

    Originally posted on August 16, 2018, updated on November 9, 2021.

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    Recipe

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    Whole food plant-based chili in a white bowl with diced red onion, avocado, and cilantro.

    Whole Food Plant-Based Quinoa Chili (Slow Cooker)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allie
    • Total Time: 4 hours 15 minutes
    • Yield: 8 servings 1x
    • Diet: Vegan
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    Description

    This whole food plant-based chili uses two types of beans and quinoa to give it a hearty texture.  Simmer everything together in a slow cooker with some delightful spices for an easy filling dinner.


    Ingredients

    Scale
    • 1 cup dry quinoa, rinsed
    • 1 onion, finely diced
    • 2 jalapenos, finely diced
    • 3 cloves garlic, crushed or minced
    • 1 can (28 ounces) of crushed tomatoes
    • 2 cans (15 ounces) pinto beans, drained and rinsed
    • 2 cans (15 ounces) black beans, drained and rinsed
    • 2 cups frozen corn
    • 3 cups salt-free vegetable broth
    • 2 tablespoons tomato paste
    • 2 tablespoons chili powder (the spice blend not cayenne pepper or chili flakes)
    • 1 tablespoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1 teaspoon ground coriander
    • 2 tablespoons fresh lime juice

    Instructions

    1. Rinse the quinoa in a fine-mesh strainer and drain any excess liquid.
    2. Then add the quinoa and the rest of the ingredients (except the lime juice) to a slow cooker and stir to combine.
    3. Cook for 2.5-3 hours on high or 4-5 hours on low until the quinoa is done.
    4. Then, stir in the lime juice, taste, and adjust seasonings.

    Notes

    I use salt-free vegetable broth and salt-free chili powder, if you don’t you may need to adjust the salt in the recipe.  Start with ½ teaspoon, then add more if needed. 

    • Prep Time: 15 minutes
    • Cook Time: 4 hours
    • Category: Main Course
    • Method: slow cooker
    • Cuisine: American

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

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    Reader Interactions

    Comments

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    1. Jason Louden

      February 04, 2024 at 10:30 pm

      Really great! We’ve made it a few times. How big is your recommended serving size?

      Reply
      • Allie

        February 05, 2024 at 8:00 am

        I'm glad you like the recipe! I didn't take note of how much a serving size is, which I'll start doing that for future recipes if it's helpful to readers. But based on the ingredients and how much quinoa makes after being cooked, I believe a serving size will be roughly 1 2/3 cups. That is an estimate.

        Reply
    2. Kate

      February 09, 2022 at 9:52 am

      Very easy recipe! The whole family loved it with your cashew lime crema.

      Reply
      • Allie

        February 09, 2022 at 2:51 pm

        I'm glad you enjoyed the recipe and thanks for commenting!

        Reply

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    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

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    Whole-food plant-based quinoa chili with corn in a bowl with diced red onion.