Description

This Slow Cooker Vegan Bean & Quinoa Chili is a hearty, protein-packed, and nutritious meal, perfect for a comforting dinner or meal prep. Combining red kidney beans, black beans, quinoa, and flavorful spices, this chili is both gluten-free and oil-free, making it a wholesome choice for any plant-based diet.

Ingredients

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Vegetables & 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 & Grains

2 cans red kidney beans (3 cups / 500g), rinsed and drained
2 cans black beans (~2.5 cups / 550g), rinsed and drained
1 cup dry quinoa, rinsed

Spices & Seasonings

2 tablespoons ancho chili powder (salt-free)
2 teaspoons ground cumin
1 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt (plus more to taste)

Tomatoes & Liquids

28 ounces salt-free crushed tomatoes
6 ounces tomato paste
2 3/4 cups low-sodium vegetable broth

Serving Suggestions

Avocado slices
Dairy-free cheese
Dairy-free sour cream

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Instructions

Prepare Ingredients: Dice the red onion and mince the garlic. Rinse and drain the kidney beans and black beans. Rinse the quinoa thoroughly under cold water. Finely chop the cilantro stems and leaves, keeping them separate for garnish.
Combine in Slow Cooker: Add the diced onion, thawed corn, rinsed beans, quinoa, minced garlic, chopped cilantro stems, ancho chili powder, ground cumin, cayenne pepper (if using), kosher salt, crushed tomatoes, tomato paste, and low-sodium vegetable broth to the slow cooker. Mix everything thoroughly to evenly distribute all ingredients.
Cook Chili: Cover the slow cooker and set it to low heat for 4 to 5 hours, or alternatively cook on high for 3 hours. During this time, the quinoa will cook and the flavors will meld together to create a rich, hearty chili.
Season and Serve: Once cooking is complete, stir the chili well. Taste and add additional salt if desired. Serve the chili warm, garnished with the reserved cilantro leaves and your choice of avocado slices, dairy-free cheese, or sour cream for extra creaminess and flavor.
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently before serving.

Notes

This Slow Cooker Bean Quinoa Chili is a nutritious, protein-packed meal ideal for quick dinners or meal prep.
The recipe is gluten-free, refined sugar-free, and oil-free, making it suitable for various dietary preferences.
Adjust the amount of cayenne pepper to control the spice level to your liking.
Serve with avocado or dairy-free toppings to add creaminess without dairy.

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