Slow Cooker Vegan Bean and Quinoa Chili

By Caitlin Shoemaker

  • Total Time: 120 minutes
  • Prep Time: 5 minutes
  • Yield: 5-6 Servings

Ingredients

  • 1 small red onion, diced
  • 1/2 bunch fresh cilantro, stems and leaves divided (see directions)
  • 2 cups frozen corn, thawed
  • 2 – 2 ½ cups cooked black beans (about 2 cans, rinsed and drained)
  • 2 – 2 ½ cups cooked red kidney beans
  • 1 cup dry quinoa
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 2 ¾ cups vegetable broth
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper (reduce if you are sensitive to heat)
  • ¼ teaspoon black pepper
  • 1 teaspoon salt, plus more to taste

Garnish: cilantro leaves, avocado and nutritional yeast

Directions

  1. Wash and prep produce. Cut off majority of the cilantro stems from their leaves.
  2. Chop stems into small pieces, reserving cilantro leaves for use as a garnish.
  3. Add the onion, cilantro stems, and all of the remaining ingredients (except for the toppings) to a slow cooker. Stir well, until the tomato paste has completely dissolved into the liquid mixture.
  4. Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
  5. Add extra salt to taste at the end, if desired.
  6. Garnish with the chopped cilantro Leaves, avocado, and nutritional yeast.

This gluten-free and vegan slow cooker bean and quinoa chili is perfect for a quick and hearty meal! It’s packed with plant-based protein and loads of flavor to keep you full and satisfied.


Note

CHEF’S NOTE

If you do not have a slow cooker, you can still cook this on the stove! Simply sauté the diced onion and cilantro stems in a splash of water or oil over medium heat until translucent, then add in the spices and let toast for another minute. Add remaining ingredients, and once boiling, reduce heat to a simmer. Let simmer, covered, for 15 minutes.

  • Total Time: 120 minutes
  • Prep Time: 5 minutes
  • Yield: 5-6 Servings
  • Ingredients:
    • 1 small red onion, diced
    • 1/2 bunch fresh cilantro, stems and leaves divided (see directions)
    • 2 cups frozen corn, thawed
    • 2 – 2 ½ cups cooked black beans (about 2 cans, rinsed and drained)
    • 2 – 2 ½ cups cooked red kidney beans
    • 1 cup dry quinoa
    • 1 28-ounce can crushed tomatoes
    • 1 6-ounce can tomato paste
    • 2 ¾ cups vegetable broth
    • 2 Tablespoons chili powder
    • 2 teaspoons cumin
    • 1 teaspoon cayenne pepper (reduce if you are sensitive to heat)
    • ¼ teaspoon black pepper
    • 1 teaspoon salt, plus more to taste

    Garnish: cilantro leaves, avocado and nutritional yeast

  • Directions:
    1. Wash and prep produce. Cut off majority of the cilantro stems from their leaves.
    2. Chop stems into small pieces, reserving cilantro leaves for use as a garnish.
    3. Add the onion, cilantro stems, and all of the remaining ingredients (except for the toppings) to a slow cooker. Stir well, until the tomato paste has completely dissolved into the liquid mixture.
    4. Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
    5. Add extra salt to taste at the end, if desired.
    6. Garnish with the chopped cilantro Leaves, avocado, and nutritional yeast.
  • Note:

    CHEF’S NOTE

    If you do not have a slow cooker, you can still cook this on the stove! Simply sauté the diced onion and cilantro stems in a splash of water or oil over medium heat until translucent, then add in the spices and let toast for another minute. Add remaining ingredients, and once boiling, reduce heat to a simmer. Let simmer, covered, for 15 minutes.

  • Credit:

    By Caitlin Shoemaker


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