Easy Slow Cooker Vegan Chili: Hearty Quinoa & Black Bean Recipe for Cozy Meals
This Slow Cooker Vegan Chili is incredibly hearty, comforting, and requires only 10 minutes of hands-on preparation! Designed for your slow cooker, it’s ideal for meal prepping, yielding a thick, flavorful, and wonderfully filling chili that everyone will love.
This blog post is proudly sponsored by Crockpot™! Your support for the brands that partner with Jessica in the Kitchen means the world to us. All thoughts and opinions expressed are my own.
This chili recipe has been a beloved family favorite in my household long before I even transitioned to a vegan lifestyle. Its enduring popularity is a true testament to how incredibly delicious and consistently requested it is! Time and again, after that very first spoonful, I hear a contented “ahh.” This Simple Slow Cooker Vegan Chili harnesses everyday pantry staples to create a profoundly satisfying and delightful meal that your family will eagerly anticipate. If you’re cooking for one or two, this chili also freezes beautifully – a perfect solution for future busy weeknights. Keep reading for detailed tips on freezing and thawing! Moreover, this hearty vegan chili makes an excellent addition to your Thanksgiving spread or any holiday gathering this year, offering a wholesome and comforting option for all your guests.
Speaking of holiday occasions – how are your plans shaping up this year? I understand that things might look a little different for many of us. Whether you’re participating in a virtual Friendsgiving or Zoomsgiving (I’m doing one myself!), this vegan chili is a fantastic and impressive dish to share, even virtually! I’d love to hear how you’re adapting your holiday traditions this year. Share your stories in the comments!
You might recall my glowing mention of the Crockpot MyTime™ 6-QT. Programmable Slow Cooker in my popular Slow Cooker Mushroom Wild Rice Soup recipe last month. That dish was an absolute hit, and I still adore seeing all your wonderful photos of it! Today, I’m once again utilizing my beloved Crockpot MyTime™ 6-QT. Programmable Slow Cooker to bring you this incredible Vegan Chili!
I’ve been relying on this particular slow cooker for quite some time now, experimenting with several different recipes, and it’s safe to say I’m completely smitten. Beyond its generous size, what truly captivates me is its remarkable adaptability to any lifestyle. If you’re a fan of preparing dinner well in advance (and truly, please share your secrets if you are!) – this slow cooker empowers you to decide precisely when you want dinner ready, and your Crockpot™ seamlessly handles the rest. This ingenious feature is a game-changer for efficient meal prepping or for those with specific, regimented meal times. For those who prefer a more traditional approach, fear not: your Crockpot™ effortlessly accommodates manual cooking times with familiar “HIGH” or “LOW” settings. With this chili, the choice is entirely yours – flexibility is key, isn’t it?
Essential Ingredients for Your Slow Cooker Vegan Chili
Crafting the perfect vegan chili begins with a thoughtful selection of fresh, high-quality ingredients. Here’s a closer look at the stars of this recipe:
- Uncooked Quinoa: This superfood is crucial! Ensure you use uncooked quinoa as it will absorb the rich vegetable broth, swelling to create a wonderfully tender texture and adding significant protein and fiber to your chili. It’s a fantastic gluten-free grain that bulks up the meal without heavy starches.
- Black Beans: These provide a robust, earthy base and are packed with plant-based protein and fiber. While black beans are excellent, feel free to get creative! You can easily swap them for pinto beans, kidney beans, or even a medley of your favorite bean varieties to alter the flavor profile slightly. Just ensure they are drained and rinsed well if using canned.
- Diced Tomatoes: I highly recommend using canned diced tomatoes for their sheer convenience and consistent liquid content. They are already perfectly diced and come with their own juice, which is vital for the chili’s broth. If you prefer to use fresh tomatoes, choose juicy, ripe varieties like Roma or beefsteak. You’ll need to dice them finely and ensure they provide a similar amount of liquid to canned tomatoes.
- Bell Peppers: A mix of red and green bell peppers adds a burst of color, sweetness, and a subtle crispness that holds up well during slow cooking. They also contribute essential vitamins and antioxidants.
- Carrots: Diced carrots lend a natural sweetness and earthy depth, softening beautifully in the slow cooker to become an integral part of the chili’s texture.
- Corn Kernels: Whether fresh, frozen, or canned, corn adds a delightful sweetness and a pop of texture that complements the beans and quinoa.
- Onion & Garlic: The aromatic foundation of any great chili! Freshly chopped onion and minced garlic provide savory depth and warmth, building the complex flavor profile.
- Small Chili Pepper (Optional): For those who love an extra kick, a finely minced small chili pepper (like a jalapeño or serrano, adjust to your heat preference) can elevate the spice level.
- Chili Powder & Cayenne Pepper: These are the backbone of the chili’s signature flavor. Chili powder provides a rich, smoky warmth, while cayenne pepper adds a gentle or bold heat, depending on the quantity.
- Sea Salt & Ground Black Pepper: Essential for seasoning and balancing all the robust flavors. Adjust to taste at the end of cooking.
- Ground Cumin & Oregano: These spices are non-negotiable for authentic chili flavor. Cumin brings an earthy, smoky note, and oregano adds a herbaceous, slightly peppery aroma that ties everything together.
How to Make Easy Slow Cooker Vegan Chili (Step-by-Step Instructions)
Making this hearty vegan chili in your slow cooker is incredibly straightforward, requiring minimal effort for maximum flavor. Just follow these simple steps:
1. Combine Wet Ingredients & Quinoa: Begin by adding the vegetable broth, uncooked quinoa, black beans (drained and rinsed), and the undrained diced tomatoes directly into your slow cooker. Give these ingredients a good stir to ensure they are well combined. The quinoa will start to absorb the liquid as it cooks, becoming wonderfully tender.
2. Add Fresh Vegetables: Next, incorporate the chopped red and green bell peppers, diced carrot, corn kernels, chopped onion, and minced garlic. Stir everything thoroughly once more to evenly distribute the vegetables throughout the mixture. This ensures every spoonful of chili will be packed with a vibrant medley of ingredients.
3. Season Generously: Now it’s time to add the flavor powerhouses! Stir in the chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and dried oregano. Stir several times until all the spices are fully incorporated and the ingredients are evenly coated. This step is crucial for developing the deep, rich flavor of your chili as it slowly simmers.
4. Slow Cook to Perfection: Secure the lid on your Crockpot™ and set it to cook. You have two convenient options: cook on HIGH for 2 1/2 to 3 hours, or on LOW for 5-6 hours. It’s always a good idea to monitor the chili during the last 30 minutes on HIGH or the last hour on LOW to achieve your desired consistency. If you prefer a chili with a bit more liquid, opt for the shorter cooking times (2 1/2 hours on high, 5 hours on low). For a thicker, more robust chili with minimal liquid, lean towards the longer end of the cooking spectrum for each setting. The beauty of slow cooking is that the flavors truly meld and deepen over time.
5. Taste & Adjust: Once the cooking time is complete, carefully remove the lid and give your chili a taste. This is your chance to customize it! Add more salt if needed, or a pinch more cayenne pepper for an extra kick of heat. If you find the chili too thick for your liking, a splash more vegetable broth can easily thin it out to your preferred consistency. Remember, personal preference is key here!
6. Serve & Enjoy: Ladle out your warm, comforting slow cooker vegan chili into bowls. Now comes the fun part – topping it! Get creative with your favorite garnishes. Some fantastic options include a dollop of creamy vegan sour cream, slices of fresh avocado, thinly sliced scallions, a sprinkle of vegan cheese shreds, or even some finely shredded carrots for added texture and nutrition. Serve hot and savor every delicious, hearty bite!
Expert Tips & Frequently Asked Questions
- Uniform Dicing for Even Cooking: To ensure all your vegetables cook through at roughly the same rate and contribute to a consistent texture, it’s essential to dice them into similar-sized pieces. This attention to detail will significantly enhance the overall mouthfeel of your chili.
- Thorough Mixing is Key: Before you set your Crockpot™ and walk away, make sure you’ve stirred all the ingredients together exceptionally well. Since slow cookers are designed to be largely hands-off, proper initial mixing ensures that all your vegetables, beans, quinoa, and seasonings are perfectly distributed and will cook uniformly, leading to a harmoniously flavored chili.
- Achieve Creamy Chili: For those who adore a lusciously creamy chili, here’s a secret tip: at the very end of the cooking process, carefully scoop out about one cup of the cooked chili. Blend it in a high-speed blender until completely smooth, then stir it back into the main pot. This method works wonders in many of my soup recipes and is equally effective for adding a velvety texture to your chili without needing any dairy or plant-based cream.
- Freezing for Future Meals: A common question is, “Does this chili freeze well?” The answer is a resounding yes! This vegan chili is an excellent candidate for freezing. Allow it to cool completely, then transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3-4 months. When you’re ready to enjoy it, simply thaw it overnight in your refrigerator, then reheat gently on the stovetop or in the microwave until warmed through. This makes meal prepping incredibly convenient!
- Customization is Encouraged: This recipe is a fantastic canvas for your culinary creativity! Feel absolutely free to make it your own. You can omit the corn if it’s not to your liking, or experiment with different types of beans – perhaps a mix of cannellini and kidney beans. Consider adding other vegetables like diced sweet potatoes for extra sweetness and nutrients, or a handful of fresh spinach or kale during the last 30 minutes of cooking for a boost of greens. The possibilities for delicious variations are truly endless!
Serving Suggestions – Elevate your chili experience by topping it with a dollop of my homemade vegan sour cream, accompanied by a few slices of fresh avocado for richness and a vibrant green pop!
More Delicious Slow Cooker Recipes to Explore
If you love the convenience and flavor of slow-cooked meals, be sure to check out these other fantastic Crockpot™ recipes:
- Cozy Slow Cooker Pumpkin Soup
- Creamy Slow Cooker Mushroom Wild Rice Soup
- Flavorful Slow Cooker Quinoa Enchilada Casserole
- Hearty & Easy Vegan Lentil Soup
Enjoy this comforting dish, friends! If you make this Easy Slow Cooker Vegan Chili Recipe, we would absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback is invaluable, so please also consider leaving a comment below and giving the recipe a rating! Thank you so much for your support!
Easy Vegan Chili Recipe (Slow Cooker)
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Ingredients
- 2 1/2 cups vegetable broth
- 1/2 cup uncooked quinoa
- 15 oz black beans, (1 can of black beans) drained and rinsed
- 14 oz canned diced tomatoes, do not drain
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 medium carrot, diced
- 1/2 cup corn kernels
- 1/2 onion , chopped
- 3 cloves garlic, minced
- 1/2 small chili pepper
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.
- Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
- After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!
Notes
- Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the chili.
- Be sure to stir everything together well. Since you want to let your Crockpot™ do its thing without disturbing it, you want to ensure all your veggies and seasonings are properly mixed so they all cook together perfectly.
- If you want an extra creamy chili, you can blend a cup of it at the end in a blender, then stir it back in. This is a method I love to do in many of my soups, and it works well with chili too!
- I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
- Feel free to make this your OWN! You can leave the corn out, try two different types of beans – the options are endless!
How to Serve – I would suggest trying to my vegan sour cream to serve on top with a few slices of avocado!
If you try this Vegan Chili with Quinoa and Black Beans please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.