Healthy Crockpot Quinoa Chili

Name: Healthy Crockpot Quinoa Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 cup quinoa, rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 1 cup corn (fresh or frozen); 1 bell pepper, diced; 1 onion, chopped; 3 cloves garlic, minced; 3 cups vegetable broth; 2 tsp chili powder; 1 tsp cumin; Salt and pepper to taste

Highlighted under: Clean Cooking

I absolutely love making this Healthy Crockpot Quinoa Chili! It’s such a comforting and nourishing meal that’s packed with flavor and nutrients. I find that preparing it in a slow cooker allows all the spices and ingredients to meld beautifully, creating a rich and hearty dish. Plus, it’s super easy to throw together—just chop your veggies, toss everything in the pot, and let it do its magic. It's perfect for busy weeknights or meal prepping for the week ahead.

Created by

Xanthe Beaumont

Last updated on 2026-01-12T03:25:34.914Z

In my quest for a healthy, yet satisfying meal, I stumbled upon this fantastic recipe for quinoa chili. The combination of quinoa, beans, and vegetables not only provides great texture but also packs an impressive protein punch. I remember the first time I let the chili simmer for a full eight hours—when I finally tasted it, the flavors were so deep and rich that my family was asking for seconds!

What I love most is the versatility of this recipe. You can easily tweak the ingredients to match what you have on hand or your family's preferences. Don't hesitate to throw in some leftover veggies or vary the spices; it works every time. Trust me, a sprinkle of cumin really elevates the flavors!

        Why You Will Love This Recipe
        Nutritious ingredients that fuel your body
Rich flavor profile with every bite
Set-it-and-forget-it convenience

      

Understanding Quinoa in Chili

Quinoa serves as the hearty base in this chili, providing not just protein but also a unique texture that complements the beans and vegetables. It absorbs the flavors of the spices and broth beautifully, becoming fluffy and nutty when cooked. Make sure to rinse the quinoa thoroughly before adding it to the crockpot; this removes its natural coating, called saponin, which can impart a bitter taste if not washed away.

The cooking process allows the quinoa to swell, creating a satisfying bite that helps to thicken the chili without the need for extra starches. Keep an eye on the cooking time; if you notice the quinoa becoming too mushy, reduce the cooking duration slightly on your next attempt to maintain the ideal texture.

The Role of Spices and Flavor Development

Chili powder and cumin are the stars of the seasoning lineup, contributing warmth and depth to the dish. I recommend using a combination of mild and spicy chili powder to customize the heat level to your preference. Start with the recommended amounts and taste as it cooks, adjusting further if you desire more heat.

As this chili cooks, the aromatic qualities of the garlic and onion will meld, creating a fragrant base. Stirring occasionally helps to distribute the spices evenly, enhancing the overall flavor. If you want a smokier note, consider adding a pinch of smoked paprika or a diced chipotle pepper in adobo sauce for an extra kick.

Serving and Storing Your Chili

When it’s time to serve your quinoa chili, keep it simple with fresh toppings. I love adding diced avocado or a sprinkle of fresh cilantro for brightness. A dollop of Greek yogurt or sour cream can introduce a creamy element that balances the spices nicely. You can also serve it over rice or with crusty bread if you're looking for extra carbs.

For storage, this chili keeps wonderfully in the refrigerator for up to five days. Make sure it's stored in an airtight container to maintain its freshness. If you'd like to freeze it, allow the chili to cool before transferring it to freezer-safe bags. It can be frozen for up to three months. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth if necessary to bring back the original consistency.

Ingredients

Gather all your ingredients to make this Healthy Crockpot Quinoa Chili:

Ingredients

1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup corn (fresh or frozen)
1 bell pepper, diced
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable broth
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste

Once you have everything, you’re just moments away from a delicious and healthy meal!

Instructions

Follow these steps to make your chili:

Prepare the Ingredients

Start by rinsing the quinoa thoroughly under cold water. Then, chop the onion, garlic, bell pepper, and any other veggies you want to add.

Combine the Ingredients

In the crockpot, combine the quinoa, black beans, kidney beans, diced tomatoes, corn, onion, garlic, and bell pepper. Pour in the vegetable broth and add your spices.

Cook the Chili

Cover the crockpot and set it to cook on low for 8 hours or on high for 4 hours. Stir occasionally if possible.

Taste and Adjust

Once cooked, taste your chili and add salt and pepper as needed. If you enjoy a bit of heat, consider adding a dash of hot sauce.

Serve and Enjoy

Ladle the chili into bowls and enjoy with toppings like avocado or cilantro, if desired. It's even better the next day!

Now you’re ready to enjoy a warm bowl of healthy chili!

Pro Tips

For added flavor, consider sautéing the onion and garlic before adding them to the pot. This enhances their sweetness and depth. Additionally, feel free to swap out vegetables based on what's in season or what you have in your fridge.

Ingredient Substitutions

Don't hesitate to get creative with this recipe! If you're out of vegetable broth, chicken broth works just as well, providing a different flavor profile that can enrich the chili further. For the beans, feel free to substitute navy or pinto beans if those are what you have on hand. Just ensure to rinse and drain them to reduce excess sodium.

Additionally, the vegetable mix can be tailored to your liking. Zucchini, carrots, or spinach are excellent choices if you're looking to add more veggies or utilize leftovers. Just cut them into similar-sized pieces so they cook evenly in the slow cooker.

Troubleshooting Common Issues

If you find your chili too thin after cooking, don’t worry! A quick solution is to add a tablespoon of cornstarch mixed with water, allowing it to simmer on the stovetop until it thickens. Alternatively, you can mash some of the beans or quinoa against the side of the pot to create a thicker consistency.

Conversely, if your chili is too thick, add a bit more vegetable broth or water while stirring to reach your desired consistency. This is a simple fix that can help balance the flavors if they become too concentrated.

Scaling the Recipe

This recipe scales up wonderfully for larger gatherings. Simply double the ingredients and increase the cooking time by an hour if you're cooking on low, or add 30 minutes if you're cooking on high. Just ensure your slow cooker has enough capacity, ideally 6 quarts or more, to accommodate the larger volume.

For smaller portions, feel free to halve the ingredients. This dish keeps well, so even if you have leftovers, enjoy the delicious flavors over the next few days or freeze a portion for a quick meal down the line.

Questions About Recipes

→ Can I freeze this quinoa chili?

Absolutely! This chili freezes well. Just let it cool down completely before transferring it to an airtight container and stashing it in the freezer for up to three months.

→ Can I use other grains instead of quinoa?

Certainly! While quinoa is nutritious, you could also use brown rice or farro. Just remember that cooking times may vary.

→ What can I substitute for the vegetable broth?

You can use chicken broth or even water, but aim for a low-sodium option to control the salt level in your chili.

→ Is this chili spicy?

The heat level can be adjusted easily! If you prefer a milder chili, reduce the chili powder or omit it entirely. You can always add hot sauce at the end to taste.