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.
Slow Cooker Vegan Bean and Quinoa Chili
Prep Time
5 minutes
Total Time
120 minutes
Yield: 5-6 Servings
Credit:
By Caitlin Shoemaker
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
- Wash and prep produce. Cut off majority of the cilantro stems from their leaves.
- Chop stems into small pieces, reserving cilantro leaves for use as a garnish.
- 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.
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
- Add extra salt to taste at the end, if desired.
- Garnish with the chopped cilantro Leaves, avocado, and nutritional yeast.
Recipe 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.
