Slow Cooker Quinoa Chili – Hearty, Protein-Packed & Cozy

Slow Cooker Quinoa Chili delivers bold chili flavor with a wholesome, plant-based twist that feels comforting and satisfying. Protein-rich quinoa simmers slowly with beans, tomatoes, and warm spices to create a thick, hearty chili that fills you up without feeling heavy. This recipe works perfectly for busy weekdays, meal prep, or freezer meals.

Why You’ll Love This Recipe

• Cooks hands-off in the slow cooker
• Packed with plant-based protein and fiber
• Thick, hearty texture without meat
• Great for meal prep and freezing
• Family-friendly and budget-friendly

Ingredients

Chili Base

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced

Chili

• 1 cup uncooked quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Finish

• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Step-by-Step Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion and bell peppers until softened.
2. Add garlic and cook for 30 seconds until fragrant.
3. Transfer vegetables to the slow cooker.
4. Add quinoa, beans, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
5. Stir well to combine.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until quinoa is tender.
7. Stir in lime juice and fresh cilantro before serving.

Tips & Variations

• Add corn for sweetness and texture
• Increase chili powder for more heat
• Stir in spinach near the end for extra greens
• Use fire-roasted tomatoes for smoky flavor
• Adjust broth for thicker or thinner chili

Storage & Freezer Instructions

• Store leftovers in an airtight container for up to 5 days
• Freeze for up to 3 months
• Thaw overnight in the refrigerator
• Reheat gently on the stovetop or microwave

Serving & Pairing Ideas

• Top with avocado or sliced green onions
• Serve with cornbread or tortilla chips
• Add dairy-free sour cream or shredded cheese
• Pair with a simple green salad

Frequently Asked Questions

Does quinoa get mushy in the slow cooker?

Quinoa holds its texture well when cooked with enough liquid. Stirring once halfway through helps ensure even cooking.

Can I make this chili spicy?

You can add cayenne pepper, diced jalapeños, or hot sauce to increase heat. Adjust gradually to taste.

Is this chili filling enough without meat?

Yes, quinoa and beans provide protein and fiber that create a hearty, satisfying texture.

Can I cook this overnight?

Cooking on LOW works well, but avoid extending past 7 hours to keep quinoa from overcooking.

Ready to Make It?

Slow Cooker Quinoa Chili brings comfort, nutrition, and bold flavor together with minimal effort. This recipe fits busy schedules and cozy nights perfectly. Save it now and keep a hearty slow cooker meal ready anytime.

You Might Also Like

• Slow Cooker Sweet Potato Chili – Cozy vegetarian favorite.
• Crockpot Spinach Tortellini Soup – Easy slow cooker soup.
• Slow Cooker Turkey Noodle Soup – Light and soothing.
• Tamale Pie – Family-friendly classic.

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