This slow cooker quinoa chili is a healthy vegetarian recipe ideal for busy weeknights. Put the ingredients in the slow cooker and let dinner make itself!
The air is getting chillier, which means chili season has arrived.
A steaming bowl of chili is the ultimate comfort food on a cold evening—warm, satisfying, and cozy. Whenever I need something to heat me up, chili is my go-to.
This is a slightly different chili than a stovetop version: it’s a slow cooker quinoa chili. You can also make it in an Instant Pot. The convenience of this recipe is one of its best features—you can set it in the morning and come home to a ready-made dinner.
A few notes on this recipe:
This slow cooker quinoa chili works well in either a slow cooker or an Instant Pot. It’s designed to be simple: prep in the morning, and enjoy dinner when you return home.
For best flavor, sauté the onions, garlic and other chopped vegetables briefly before adding them to the slow cooker. You can skip this step if you’re pressed for time, but browning the vegetables first builds depth and adds a rich, savory base.
Feel free to add up to one cup of extra vegetables—broccoli, zucchini or potatoes are all good choices. Adding more than that may require extra liquid and seasoning.
I like to top the chili with fresh cilantro and serve it with tortilla chips, but it also pairs well with crusty bread or wrapped in a taco shell.
This slow cooker quinoa chili is:
- Vegetarian and gluten-free
- Packed with warming spices and plant-based protein
- Perfect for chilly weather
Slow cooker quinoa chili
- Author: Jess
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main
- Method: Slow cook
- Cuisine: Mexican
Description
Healthy chili without the fuss. Combine the ingredients in the slow cooker and let it do the work for you.
Ingredients
- 1 large onion
- 4 garlic cloves
- 1 carrot
- 1 celery stalk
- 1 tbsp avocado or vegetable oil
- 1/4 cup red wine
- 1 cup uncooked quinoa
- 1 can black beans
- 1 can red kidney beans
- 1 medium sweet potato, cut into cubes
- 1 red pepper, chopped
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tsp chili powder
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp maple syrup
Instructions
- Place the onion, garlic, carrot and celery in a food processor or finely chop them, then pulse until they are in small pieces.
- Heat the oil in a pan over medium-high heat, add the vegetable mixture, and cook 5–6 minutes until browned.
- Deglaze the pan with red wine, then transfer the mixture to the slow cooker.
- Add the remaining ingredients to the slow cooker and stir until combined.
- Cook on low for 6–7 hours or on high for 3–4 hours.
Notes
Garnish with fresh cilantro and sliced avocado. Serve with tortilla chips, crusty bread, or in taco shells.
Nutrition
- Serving Size: 1 small bowl
- Calories: 162
- Sugar: 6g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g