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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)

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5 from 1 review

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


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.


  • 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


  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. 


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 1/2 teaspoon, then add more if needed. 

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