Vegan Slow Cooker Quinoa Chili

Prep Time 15 Cook Time 3 hours Serves 8-10     adjust servings


  • 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


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!



Recipe Notes

This chili will last a couple weeks in the fridge and up to 6 months in a freezer.

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