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Slow Cooker Vegetarian Chili with Quinoa

Author - Alyssa Rimmer

Vegetarian Chili with Quinoa via Queen of Quinoa (@alyssarimmer)

Do you have a love affair with your slow cooker? 

For someone who works full time and doesn't get home until dinner time, or even for the stay-at-home mom who's day is consumed with running around after kids, shuttling them to and from school and sports, a slow cooker is a saving grace. It affords you to opportunity to make a fabulous meal, that is ready to serve the moment you get home. You don't have to worry about cooking an elaborate meal or spending even more of your energy in the kitchen. One pot does it all for you.

It's a genius invention if you ask me. And the perfect vehicle for a sensational vegetarian chili like this.

Vegetarian Chili with Quinoa via Queen of Quinoa (@alyssarimmer)

So why don't I use my slow cooker more often? Honestly, I think it's because using a slow cooker is about changing the way you prepare a meal, and I haven't really experimented with it enough. But I can say that whenever I do make something in my slow cooker, I'm thrilled with the results. A perfect, throw-together, one pot meal.

In the morning, I'm on a schedule. I know, pretty much down to the minute, how long it takes me to do everything to get ready for work (and yet, I still find myself running late for work every single day – it's funny how that happens, huh?). And fixing a slow cooker meal breaks my routine. It may sound silly, but my mornings are me time. Not a time to spend worrying about dinner.

But what about those nights when I come home from work, totally exhausted, where making dinner is the last thing I want to do. My options? Sandwiches. Eggs. Takeout. Leftovers. Freezer Digging. Blah. Boring. No thanks.

I'd much rather scoop a hot bowl of vegetarian chili out of my slow cooker.

Vegetarian Chili with Quinoa via Queen of Quinoa (@alyssarimmer)

What about you? Are you with me?

4 from 1 vote

Slow Cooker Vegetarian Chili with Quinoa

This slow cooker vegetarian chili combines beans and quinoa for a high-protein plant-based meal. Easy to make, packed with flavor and you'll never miss the meat!
Course Entree
Cuisine American
Keyword chili, gluten-free, quinoa chili, slow cooker, vegan, vegan chili, vegetarian, vegetarian chili
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 284 kcal



  1. Add all ingredients to a slow cooker, minus the quinoa, and turn on high. After 2 - 3 hours, turn the crock pot down to low and keep covered for another 4 - 6 hours. (Alternately, you could just leave the slow cooker on low for 8 hours).
  2. Before you're ready to serve, remove the lid and turn back to high for another 30 minutes.
  3. Stir in the quinoa, taste and adjust seasonings, and serve.

Recipe Notes

Recipe Notes gluten-free | dairy-free | vegan

Nutrition Facts
Slow Cooker Vegetarian Chili with Quinoa
Amount Per Serving
Calories 284 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1761mg77%
Potassium 1292mg37%
Carbohydrates 52g17%
Fiber 11g46%
Sugar 16g18%
Protein 12g24%
Vitamin A 2460IU49%
Vitamin C 54.5mg66%
Calcium 117mg12%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

This post was shared on Whole Food Fridays

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  1. […] I’ve made quinoa chili before, so I figured why not give these Sloppy Joes a little something extra by throwing in some quinoa? I knew the quinoa would not only give these a little boost of protein, but it would work well in the texture, helping the filling to be ultra rich, yet still healthy. […]

  2. It started out with a lot of liquid… But that last 30 mins on high really thickens it up. Good flavor, and texture! I used jalapeno and canned hot green chiles. Thanks for the recipe!

  3. How many does this recipe serve? I’m going to make this for a large family gathering with at least 17 people (7 of those are kids/teenagers) and wondering if I should double or triple it.

  4. I can’t wait to try this!! I agree with the whole morning routine thing too…I also have everything timed out and still manage to run late. So what I found is that if I get everything ready the night before and put it all in the pot overnight in the fridge it is way easier in the morning to just throw it in the crock and put it on low for 8hrs. Then your morning isn’t messed up. 🙂

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