I love slow cooker meals, just throw everything in a pot, and dinner is done. With the vegan quinoa chili, I don’t have an excuse to eat out. This has become a staple in our house because it’s so easy to put together and kid-friendly.
The vegan slow cooker chili also freezes well! I like to reserve a portion of it and freeze it for when we have nachos. I thaw it in the refrigerator the day before and warm it up in a pot before serving it. It’s really delicious on top of tortilla chips with vegan nacho cheese, diced up tomatoes, and guacamole.
This is a simple slow cooker black bean quinoa chili that thickens up after cooking for hours. 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 vegetable broth if you use store-bought. In our house, we usually serve cornbread with it, but it is just as delicious without it.
If you enjoy chili, try my instant pot red lentil chili (which also includes instructions for the stovetop too).
I hope you enjoy the recipe!Print
This delicious and hearty slow cooker vegan quinoa chili is warm and cozy; perfect for cold weather nights.
- 1 onion (diced)
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry quinoa (rinsed)
- 2 cans (15 ounces) pinto beans (drained and rinsed)
- 2 cans (15 ounces) black beans (drained and rinsed)
- 2 cups frozen corn
- 3 cups vegetable broth
- 2 tablespoons chili powder (the spice blend not cayenne pepper or chili flakes)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 tablespoon apple cider vinegar
- Category: Main Course
- Method: slow cooker
- Cuisine: American
Keywords: vegan quinoa chili, slow cooker vegan chili