Description
This Slow Cooker Vegan Bean & Quinoa Chili is a hearty, protein-packed meal perfect for an easy dinner or convenient meal prep. Made with red kidney beans, black beans, quinoa, and a blend of bold spices, this chili is both gluten-free and oil-free, offering a nutritious and flavorful option that can be ready with minimal hands-on time. Topped with fresh cilantro and optional avocado or dairy-free cheese, it’s a comforting dish that suits a variety of dietary preferences.
Ingredients
Scale
Vegetables and Herbs
- 1 red onion, diced
- 2 cups frozen corn, thawed
- 3-5 cloves garlic, minced
- 1/2 bunch fresh cilantro (stems and leaves divided and finely chopped)
Beans and Grains
- 2 cans red kidney beans, rinsed and drained (3 cups / 500g)
- 2 cans black beans, rinsed and drained (~2.5 cups / 550g)
- 1 cup dry quinoa, rinsed
Pantry Items and Spices
- 2 tablespoons ancho chili powder (salt-free)
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon kosher salt (plus more to taste)
- 28 ounces salt-free crushed tomatoes
- 6 ounces tomato paste
- 2 3/4 cups low-sodium vegetable broth
Instructions
- Prep: Add the diced onion, thawed frozen corn, rinsed and drained red kidney beans and black beans, rinsed dry quinoa, minced garlic, chopped cilantro stems, ancho chili powder, ground cumin, optional cayenne pepper, kosher salt, crushed tomatoes, tomato paste, and low-sodium vegetable broth to your slow cooker. Mix thoroughly until all ingredients are evenly combined.
- Cook: Cover the slow cooker with its lid and cook the mixture on Low heat for 4 to 5 hours, or alternatively, cook on High heat for 3 hours. This slow cooking method allows the flavors to meld and the quinoa and beans to fully cook through, resulting in a rich and hearty chili.
- Season & Serve: Once cooking is complete, stir the chili well. Taste and adjust seasoning by adding extra salt if needed. Serve the chili warm, garnished with the reserved fresh cilantro leaves and your choice of toppings such as avocado slices, dairy-free cheese, or dairy-free sour cream. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months to enjoy later.
Notes
- Slow Cooker Bean & Quinoa Chili is protein-packed and ideal for quick dinners or meal prepping.
- The recipe contains only 10 main ingredients.
- This chili is gluten-free, refined sugar free, and oil-free, making it a healthy and accessible option.
- Feel free to add other toppings like dairy-free sour cream or vegan cheese for extra flavor.
- Leftovers keep well refrigerated for 5 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 16 g
- Protein: 18 g
- Cholesterol: 0 mg
