There is nothing like a meal that you can just set and forget and the slow cooker allows you to do just that! This vegetarian slow cooker chili uses quinoa instead of ground beef to help increase the plant-based protein content, while adding a boost of fiber at the same time, to create a healthy and well-balanced vegetarian meal.
I added a mixture of black beans and kidney beans to this vegetarian chili but you can use any type of bean or combination of beans that you enjoy. Although this recipe is made in a slow cooker, you could easily make it on the stovetop if you like; simply sautée the onions and garlic before adding the remainder of the ingredients, then allow it to cook for 30 minutes until the quinoa is tender and flavors come together.
More Vegetarian Chili and Stew Recipes:
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Slow Cooker Vegetarian Chili
This healthy and easy slow cooker vegetarian chili is filled with plant-based protein from quinoa, black beans and kidney beans for a hearty vegetarian meal.
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Prep Time: 10 minutes -
Cook Time: 3 hours
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Total Time: 3 hours 10 minutes
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Yield: 6 servings 1x
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Category: Main
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Method: Slow Cooker
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Cuisine: American
Prep Time:
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Category:
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Cuisine:Ingredients
- 1 cup quinoa, dry
- 1 can (14oz) black beans, strained and rinsed
- 1 can (14oz) kidney beans, strained and rinsed
- 1 can (28oz) diced tomatoes
- 1 cup corn kernels, frozen
- 2 red bell peppers, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 3 1/2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 3/4 teaspoon salt
Instructions
- Place all the ingredients in a slow cooker and give it a good stir to ensure everything is well mixed.
- Cover and cook on high for 3 hours or on low for 6 hours.
- Once cooked, give it a another good stir, and season with additional salt and pepper to taste.
- The chili can be served immediately, stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 314 calories
- Sugar: 13 grams
- Fat: 4 grams
- Carbohydrates: 60 grams
- Fiber: 15 grams
- Protein: 15 grams
Keywords: easy, bean, quinoa
Healthy chili recipe which is delicious. I added in some red lentils to up the fibre content even more. Love slow cooker recipes
★★★★★
Great idea with the lentils, happy you enjoyed it!
This is delicious and so so filling. I did the same thing as Leslie and added red lentils. I also added a sweet potato I had on hand.
★★★★★
I’m so happy you liked it, thank you so much for sharing!
Nice addition with the red lentils and sweet potatoes, and I’m so happy you liked it!
This vegetarian chili was great! I subbed zucchini for peppers because I didn’t have any, and it was fantastic! Flavour is good and you barely notice the quinoa. I find with other quinoa recipes it bec
★★★★★
I’m so happy you liked it and love the substitutions – thank you for sharing!
This vegetarian chili was great! Good flavour, I subbed zucchini for peppers (I didn’t have any), and the quinoa wasn’t chewy as I n most recipes. I will definitely keep this in the rotation. So good! I’m so glad I found you SK!!
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Ah, I appreciate that so much! And I’m so happy you liked it, thank you for sharing. 🙂
Very tasty. Quinoa works great. Filling and tasty.
★★★★★
I’m happy you enjoyed it, thank you for sharing!
This was delicious. Even my meat obsessed family loved it.
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This was amazing. I took note of another comment and added 1 cup of red lentils. It was delicious, my meat eating sister loved it too: I will make again and just add slightly more liquid to offset the lentils.
★★★★★
I’m so happy to hear it, thank you for sharing!