Name: Slow Cooker Vegan Bean & Quinoa Chili
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 red onion, diced; 2 cups frozen corn, thawed; 2 cans kidney beans, rinsed and drained; 2 cans black beans, rinsed and drained; 1 cup dry quinoa, rinsed; 3–5 garlic cloves, minced; 1/2 bunch fresh cilantro, chopped; 2 tbsp ancho chili powder; 2 tsp ground cumin; 1 tsp cayenne pepper (optional); 1 tsp salt; 28 oz crushed tomatoes; 6 oz tomato paste; 2 3/4 cups vegetable broth

Description

This Slow Cooker Vegan Bean & Quinoa Chili is a hearty, protein-packed, and comforting dish made with simple ingredients. Perfect for meal prep, it’s gluten-free, oil-free, and full of bold chili flavors.

Ingredients

1 red onion, diced
2 cups frozen corn, thawed
2 cans kidney beans, rinsed and drained
2 cans black beans, rinsed and drained
1 cup dry quinoa, rinsed
3–5 garlic cloves, minced
1/2 bunch fresh cilantro, chopped
2 tbsp ancho chili powder
2 tsp ground cumin
1 tsp cayenne pepper (optional)
1 tsp salt
28 oz crushed tomatoes
6 oz tomato paste
2 3/4 cups vegetable broth

Cook Mode Prevent your screen from going dark

Instructions

Add onion, corn, beans, quinoa, garlic, cilantro stems, spices, salt, tomatoes, tomato paste, and broth to slow cooker.
Mix well until evenly combined.
Cover and cook on low for 4–5 hours or high for 3 hours.
Stir well, adjust seasoning, and serve warm.
Top with fresh cilantro and optional toppings like avocado or dairy-free cheese.

Notes

Store leftovers in fridge up to 5 days or freeze up to 2 months.
Rinse quinoa before using to remove bitterness.
Instant Pot can be used with slow cook function.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Dinner, Chili
Method: Slow Cooker
Cuisine: American