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    Home » Recipes » Main Course

    Whole Food Plant-Based Chili (Slow Cooker)

    Published: Nov 9, 2021 . Modified: Jun 2, 2022 by Allie

    Jump to Recipe·Print Recipe
    Whole-food plant-based quinoa chili with corn in a bowl with diced red onion.

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    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 really delicious on top of tortilla chips (or oil-free roasted potatoes) with vegan nacho cheese, diced-up tomatoes, and guacamole.  

    Tips for WFPB Chili

    • Finely dice the onion and jalapeño to ensure there are no large pieces.
    • I think that one of the things that make a good chili is the chili powder.  I make it at home using this recipe: it calls for chipotle powder which adds a lovely flavor to the chili powder.  Sometimes I reduce the amount of cayenne pepper to cut back on the heat.  Making your own chili powder ensures it’s salt-free, so 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.

    How to Make Oil-Free Vegan Chili in a Slow Cooker

    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, making sure the tomato paste is mixed in. 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.

    Cooked quinoa chili in a slow cooker.

    Toppings

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

    Serving Suggestions

    • Serve it over baked potatoes or sweet potatoes
    • With vegan cornbread
    • 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.
    • Try it with fresh greens and guacamole or cashew lime crema to make a chili Buddha bowl.

    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 on adding 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 on the 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

    More Hearty Recipes

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

    More Plant-Based Weeknight Meals

    • Oil-free fried rice
    • Chickpea vegetable rice bowl
    • Vegan chickpea tuna salad
    • Vegan loaded baked potato 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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    Whole food plant-based chili in a white bowl with diced red onion, avocado, and cilantro.

    Whole Food Plant-Based Chili (Slow Cooker)


    ★★★★★

    5 from 1 reviews

    • Author: Allie
    • Total Time: 4 hrs
    • Yield: 6 servings 1x
    • Diet: Vegan
    Print Recipe
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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
    • 2-3 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 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. 

    Equipment

    Image of slow cooker

    slow cooker

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    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 hrs
    • Category: Main Course
    • Method: slow cooker
    • Cuisine: American

    Keywords: vegan quinoa chili, slow cooker vegan chili, plant based quinoa chili

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Main Course

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    • Butternut Squash and Chickpea Curry Soup
    • Vegan Peanut Noodles
    • Spicy Tofu Scramble Tacos (Oil-Free)

    Reader Interactions

    Comments

    1. 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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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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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!

    More about me →

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