Vegan Slow Cooker Quinoa Chili. It’s been raining on and off for a week here in Dallas. So weather like this makes me want to make soup or chili. So I made some chili for you!
This healthy chili is vegan and gluten free! It also happens to be oil free.
You can make the whole thing in the slow cooker while you are not even home. I love no fuss meals like that.
If anyone wants to make this in the instant pot and report cooking time and directions back, I’d love to hear it. This recipe makes a lot and freezes well so it’s great for those on a budget and those that are meal planers.
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube channel.
Looking for more soup and chili recipes?
- Amazing 3 Bean Sweet Potato Chili
- Carrot Ginger Soup
- Chunky Vegetable Black Bean Soup
- Hearty While Bean Soup
- Creamy Cauliflower Potato Soup
- Lentil Sweet Potato and Kale Soup
Vegan Slow Cooker Quinoa Chili
Vegan Slow Cooker Quinoa Chili
Ingredients
- 2 cups cooked black beans OR 1 can black beans, drained and rinsed
- 2 cups cooked kidney beans OR 1 can kidney beans, drained and rinsed
- 2 cups chopped onions
- 1 28-ounce can diced tomatoes
- 4 cups vegetable broth
- 3-4 cloves garlice, minced
- 1 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- sea salt to taste
- 1/2 cup dried quinoa
Instructions
In a slow cooker, add all the ingredients except the quinoa. Cook on high for 3 hours, or until the onions look soft.
When the soup is ALMOST done, add the quinoa and stir well. Cook for another 8-10 minutes.
Serve immediately or refrigerate for later. The soup is delicious topped with avocado and my vegan sour cream!
Enjoy!
Recipe Notes
This chili will last a couple weeks in the fridge and up to 6 months in a freezer.
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