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Slow Cooker Vegan Quinoa Chili - Super healthy vegan quinoa chili, made right in the Crock-pot. It's so thick, filling, flavorful and the perfect bowl of comfort food!

Slow Cooker Vegan Quinoa Chili

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 4 hours
  • Total: 4 hours 10 mins
  • 4-6 1x
  • Main dish
  • Vegan, Mexican

Servings 4-6 1x

Scale Tap or hover over number to scale servings

Super healthy vegan quinoa chili, made right in the Crock-pot. It’s so thick, filling, flavorful and the perfect bowl of comfort food!

Ingredients

  • 2 cloves of garlic, minced
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 1 15-ounce can kidney beans (400 g), rinsed and drained
  • 2 14-ounce cans chopped tomatoes (800 g)
  • 4 to 5 cups vegetable stock (1 to 1.25 liters)
  • 1 and 1/2 cups canned corn kernels (300 g), rinsed and drained
  • 1 cup uncooked quinoa (170 g)
  • 1/2 cup nutritional or brewer’s yeast (70 g)
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • Fresh parsley and corn tortillas, chopped (optional)

Instructions

  1. Add all the ingredients to the slow cooker, stir, cover and cook on low heat for 4 to 5 hours or until the quinoa is cooked. Add more vegetable stock if necessary.
  2. Serve and top with chopped fresh parsley and corn tortillas.
  3. Keep the vegan quinoa chili in a sealed container in the fridge for up to a week.

Notes

  • Feel free to add your favorite veggies, legumes, herbs and spices.

Nutrition

  • Serving Size: 1/6 of the recipe with no toppings
  • Calories: 276
  • Sugar: 9.4 g
  • Sodium: 890 mg
  • Fat: 3.4 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 51.7 g
  • Fiber: 11.3 g
  • Protein: 13.5 g