Description

A hearty, protein-packed Slow Cooker Vegan Bean & Quinoa Chili that combines red kidney beans, black beans, quinoa, and a blend of spices simmered to perfection. This gluten-free, oil-free, and refined sugar-free chili is perfect for a quick weeknight dinner or meal prep, delivering rich flavors and plenty of nutrition with minimal effort.

Ingredients

Scale

Vegetables & Legumes

1 red onion, diced
2 cups frozen corn, thawed
2 cans red kidney beans, rinsed and drained (3 cups / 500g)
2 cans black beans, rinsed and drained (~2.5 cups / 550g)

Grains

1 cup dry quinoa, rinsed

Herbs & Spices

3-5 cloves garlic, minced
1/2 bunch fresh cilantro, stems and leaves divided and finely chopped
2 tablespoons ancho chili powder (salt-free)
2 teaspoons ground cumin
1 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt (plus more to taste)

Liquids & Tomato Products

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 or sour cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep Ingredients: Dice the red onion, mince the garlic, rinse and drain the beans, rinse the quinoa, and finely chop the cilantro stems and leaves, keeping them separated.
Add to Slow Cooker: Place the diced onion, thawed corn, rinsed kidney beans, black beans, quinoa, minced garlic, cilantro stems, ancho chili powder, ground cumin, cayenne pepper (if using), kosher salt, crushed tomatoes, tomato paste, and vegetable broth into the slow cooker. Stir thoroughly until all ingredients are evenly combined.
Cook Chili: Cover the slow cooker and cook on the low setting for 4 to 5 hours, or alternatively on high for 3 hours, allowing the flavors to meld and the quinoa to fully cook.
Season and Serve: After cooking, stir the chili well. Taste and add additional salt if needed. Serve warm garnished with the fresh cilantro leaves and your choice of toppings such as avocado, dairy-free cheese, or sour cream. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.

Notes

This chili is a perfect protein-packed, fiber-rich meal ideal for easy dinner preparation or meal prepping.
All ingredients are free of gluten, refined sugar, and oil, making it a healthy and allergy-friendly option.
Optional cayenne pepper can be adjusted or omitted based on spice preference.
Leftovers keep well in the fridge for 5 days and freeze 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