Vegan Chili (Slow Cooker)

By Jessica Hylton - - Updated

This Vegan Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the slow cooker! It results in a thick, filling and delicious chili.

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili. via https://jessicainthekitchen.com

It’s been raining non-stop and I’ve been craving nothing but soups, warm foods, and chilis. If you see “chills” autocorrect is out for me tonight. This is one of those accidental vegan dishes which I personally think are the best kind. I’ll let you know from now: this vegan crockpot chili is going to rock your world.

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili. via https://jessicainthekitchen.com

Before I get into how delicious this was and how I ate it for days on end, might I mention, it finally happened: I started planning the wedding!! After what seemed like a pretty daunting list of tasks, I got a planner, bound it, and my maid of honour and I started planning earlier this week. I’ve got to say, watching marathons on Say Yes To The Dress for years did not prepare me for the amount of work that has to be done in planning a wedding! Of course it’s all fun and exciting, but I completely understand why this is a full time job now.

If anyone is hiring an “add to registry” person, I’m here. I must say, I’ve gotten pretty good at adding tons of items to my registry. And willing them into my future house. Whoa, future house! Okay, let’s back up a bit and get back to this chili.

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili. via https://jessicainthekitchen.com

You know I hate the word “meaty” but this vegan crockpot chili is VERY filling and meaty! I’m talking juicy, chewy, chunky veggies, and thick packed with flavour quinoa and black beans all coming together for a very tasty chili. I was a bit skeptical about a vegan chili working, but I was so surprised and happy with the results. Mr. Bakes enjoyed it thoroughly too, and as someone (him) who has had more chilis than I’ve had PB & J sandwiches (okay, maybe not, I had two today alone) this was a huge compliment. I kept freaking out that it was going to be too dry but we definitely got all the portions down pat.

Without a doubt, I will be making this chili again and again this fall season. I just stocked up on the ingredients, which most of which you’ll already have in your house, to make it again. The recipe makes quite a lot, and the chili lasts up to 2 weeks in the fridge but it’s easily freezable. I already have my next chili on my mind – something with sweet potatoes which I know would taste so decadent because of how soft it would be.

Here’s to fall (almostttt there), rainy days, and more chili!

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili. via https://jessicainthekitchen.com

FUN FACTS/NUTRITIONAL INFORMATION

  • This chili is extremely filling, healthy and easy to make.
  • It’s also loaded with protein and fiber.
  • Thanks so all the veggies you’ll also be getting a healthy dose of Vitamin K, beta carotene and B vitamins.

YOUR QUESTIONS ANSWERED

Q: My vegan isn’t as thick as yours. Why?

A: You may need to cook your vegan crockpot chili for a bit longer on HIGH  to soak up some of the liquid. I would recommend another 10 to 20 minutes, monitoring it. Depending on how thin your chili is, you can also add some more quinoa; in 15 minutes it will have thickened up.

 

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili. via https://jessicainthekitchen.com

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili. via https://jessicainthekitchen.com

Vegan Crockpot Chili - Black Bean & Quinoa, 10 Min Prep

This Vegan Crockpot Chili is made with quinoa and black beans, needs only 10 minutes prep then right into the crockpot! It results in a thick, filling and delicious chili.
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 6 servings
Course Dinner
Cuisine American
Keyword Dairy Free, Egg Free, Gluten Free, vegan, Vegetarian
Ingredients
  • 2 1/4 cups vegetable broth
  • 1/2 cup uncooked quinoa
  • 15 oz can black beans drained and rinsed
  • 14 oz diced tomatoes
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 shredded carrot
  • 1/2 onion chopped
  • 2 cloves garlic
  • 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
  • 1/2 cup corn kernels

Toppings

  • chopped avocado chunks
  • chopped green onions
  • shredded carrot

Vegan Cashew Sour Cream:

  • 1/2 cup soaked cashews cashews soaked in water overnight
  • 3 -4 tablespoons water
  • splash apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon lime juice
Instructions

Instructions

  • Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
    Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
  • Set the slow cooker (Crock-Pot) 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.

Vegan Cashew Sour Cream

  • Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
  • Serve on chili with your favourite toppings (avocado, chopped green onions).

Video

NOTES
 
 
Instagram Jessica in the Kitchen
If you try this Vegan Crockpot 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.

Nutrition

Calories: 247kcal | Carbohydrates: 47.7g | Protein: 11.1g | Fat: 2.6g | Fiber: 10.4g | Sugar: 7.4g
by Jessica

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Recipe Rating




155 comments

  1. Sheryl Travis says:

    I’m trying this today… Making it for my vegan daughter. I don’t see in the recipe steps when to add the corn. Does it just get added after the chili has finished cooking?

    • Jessica says:

      Hi Sheryl,

      Add it when adding in the quinoa and black bean etc.! I hope you and your daughter enjoy so much!!

  2. Rachel says:

    5 stars
    We love this recipe. It is our winter party go to dish because it feeds a large group. I use a half green pepper and half red pepper and double the spices.

    • Gavin | Jessica in the Kitchen says:

      Thank you so much for reading Rachel. We’re so happy that you enjoy the recipe!

  3. Corey Cusick-Lewis says:

    5 stars
    Delicious! Made this last week and we are the whole pot in one meal. Making it again and doubling it to share with friends!

    I substituted some dried chipotle pepper for the chili and fire roasted tomatoes for the regular diced since I already had those on hand.

    • Gavin | Jessica in the Kitchen says:

      Hi Corey, thank you so much for leaving such a nice comment we really appreciate it. Your additions really sound great.

  4. MURRAY M says:

    5 stars
    Hi Jessica, I hope you are doing ok in these crazy times and that you are your family are safe and healthy. I just felt that I needed to reach out. The first time that I commented on your vegan crockpot chili was back in November of 2016. It has since stayed in a rotation in our house. I’m up in Canada and when it became apparent that we were going to need to start to socially distance ourselves and cut back on leaving the house I decided that I should stock up on some supplies in the event that things get too bad. When trying to think about a meal plan your vegan chili came to mind first. A no brainer. So once again this morning I made a double batch. Everyone here is looking forward to dinner tonight! Food becomes a nice distraction if you are fortunate enough to be able to make choices. I appreciate your site very much and wanted to give back in some way. You’ve made that very easy with your “It’s That Easy Ebook” of vegan/vegetarian recipes. Just as a disclaimer to others who may be reading this comment, we are not a family of vegans or vegetarians but are looking forward to trying more of the recipes in your ebook to begin a journey of reducing our reliance on a meat and dairy diet. Thanks again.

    • Gavin | Jessica in the Kitchen says:

      Hi Murray. Thank you, we’re doing well and we wish the best for you and your family. Jessica and I are speechless. We’re so happy to hear that it has been in your rotation for that long. To hear that you love the E-Book is the icing on the cake. Thank you so much for your incredibly kind words. We appreciate you so much and hope that you and your family stay safe.

  5. michelle says:

    5 stars
    I made this today for a neighbor who works as an intensive care nurse in a local hospital. She is working extra shifts during the pandemic crisis and her husband is still working outside of the home as well. They are juggling their jobs, stress, childcare for their two young kids and homeschooling responsibilities while the schools are shut.She texted me tonight to say, “Dinner was amazing!” I didn’t even have all the ingredients — no chili pepper, no cayenne pepper, no toppings and only about a quarter cup of onion but it was still incredibly tasty! She is a meat eater, but I think she really did enjoy it. Just wanted you to know your recipe went to feed one of our nation’s healthcare workers, and she truly appreciated it. Thanks for a great, healthy recipe that’s so easy to throw together!

    • Jessica says:

      Hi Michelle,

      Aww wow this comment truly truly warmed my heart. Firstly, that is so incredible of you to do and she sounds like such an incredible asset during this crisis. So happy it works even without all the seasonings! That feedback will be very helpful for a lot of people right now. Wow thank you so much again – it really means a lot to me and I’m also so happy that she enjoyed it! You’re so very welcome and hope you keep safe and healthy!!

  6. Victoria Jones says:

    5 stars
    Made this for dinner last night and it’s so nice. I dont have a slow cooker, but it worked just fine in the oven. Also added some chopped courgettes.

    Thanks for the recipe, tastiest chili ever, having the leftovers for lunch now x

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Victoria! Thank you so much for reading and leaving such a nice comment!

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