Healthy Crockpot Quinoa Chili

Name: Healthy Crockpot Quinoa Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 1 cup quinoa, rinsed; 1 can black beans, drained and rinsed; 1 can kidney beans, drained and rinsed; 1 can diced tomatoes; 1 bell pepper, chopped; 1 onion, diced; 2 cloves garlic, minced; 2 cups vegetable broth; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 cup corn (optional); Fresh cilantro for garnish

Highlighted under: Healthy & Light

I love coming home to a warm, hearty meal after a long day, and this Healthy Crockpot Quinoa Chili has become my go-to. It's incredibly simple to prepare—just toss all the ingredients into the crockpot and let it work its magic. The combination of fresh vegetables, protein-packed quinoa, and a blend of spices creates a comforting dish that’s not only delicious but also nourishing. What’s more, it’s perfect for meal prep and tastes even better the next day!

Created by

Aubrey Collins

Last updated on 2026-01-13T03:14:33.836Z

When I first discovered quinoa, I was skeptical about its health benefits, but I’ve since fallen in love with its versatility. Incorporating it into this chili not only boosts its nutritional value but also gives a wonderful texture. The slow cooking process allows all the flavors to meld beautifully, resulting in a hearty meal that's packed with protein.

One of the best things about this chili recipe is that you can customize it based on what you have on hand. I often add extra beans or seasonal veggies to the mix, depending on what I find at the farmer's market. This adaptability means there's always a new way to enjoy this dish!

        Why You Will Love This Recipe
        A nutritious twist on a classic chili, perfect for a cozy night in.
Packed with protein from quinoa and beans, making it filling and hearty.
Loaded with fresh vegetables for added flavor and nutrients.

      

Ingredient Insights

The star of this Healthy Crockpot Quinoa Chili is undoubtedly the quinoa. This ancient grain not only provides a unique texture but also serves as a complete protein, making this chili hearty and satisfying. If you're looking for a gluten-free option, quinoa fits the bill perfectly. To achieve the right consistency, remember to rinse the quinoa thoroughly, as this removes any bitter coating that may affect the flavor.

The mix of beans in this recipe amplifies the protein and fiber content. Both black beans and kidney beans offer a variety of flavors and textures, making each bite interesting. If you don’t have either type of beans on hand, feel free to substitute with pinto beans or chickpeas, adjusting the seasoning slightly if needed to balance the flavors.

Cooking Technique Tips

Using a crockpot is one of the simplest ways to create this chili, but achieving the best results hinges on understanding how to layer your ingredients. Start with the quinoa at the bottom, as it absorbs the broth and flavors best. Then, add your chopped vegetables and beans on top. This layering helps maintain the texture of the veggies while allowing the quinoa to cook thoroughly without turning mushy.

Cooking times can vary based on your specific slow cooker model. If you’re adjusting settings, be aware that the chili should cook until the quinoa has completely expanded and is fluffy—typically a visual cue is a soft but firm texture. If, after six hours on low, the quinoa seems undercooked, you can let it simmer a little longer, adding small amounts of vegetable broth if it appears too dry.

Ingredients

Chili Ingredients

1 cup quinoa, rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (optional)
Fresh cilantro for garnish

Instructions

Steps

Prepare the Ingredients

Begin by rinsing the quinoa under cold water. Chop the bell pepper, onion, and garlic. Drain and rinse the black and kidney beans thoroughly.

Combine in Crockpot

In your crockpot, add the rinsed quinoa, chopped veggies, beans, diced tomatoes, vegetable broth, chili powder, cumin, and seasoning. Stir everything to combine.

Cook

Set your crockpot on low and cook for 6 hours. If you're in a hurry, you can also cook on high for about 3 hours.

Serve

Once done, give your chili a good stir before serving. Top with fresh cilantro and enjoy!

Pro Tips

Feel free to adjust the spice level by adding jalapeños or hot sauce if you like it spicier. Additionally, this chili freezes well, so double the batch for easy meals later on.

Make-Ahead and Storage

This Healthy Crockpot Quinoa Chili is perfect for meal prep! You can easily double the recipe and store leftovers in airtight containers in the fridge for up to a week. I often make a big batch on Sundays to enjoy throughout the week. Just make sure the chili has cooled completely before refrigerating to keep it fresh.

If you need to store it longer, this chili freezes beautifully. Portion it out into freezer-safe bags or containers, and it can last up to three months. When you're ready to enjoy, just thaw overnight in the fridge and reheat either in the microwave or on the stovetop until heated through. You might want to add a splash of broth to loosen the consistency if it thickens during freezing.

Serving Suggestions

To elevate your quinoa chili experience, consider serving it with a side of crusty whole-grain bread or over a bed of rice for added substance. Topping the chili with avocado, shredded cheese, or a dollop of Greek yogurt can enhance the creaminess and flavor profile. Fresh cilantro not only adds color but also a burst of freshness that ties all the ingredients together beautifully.

If you’re looking for a bit more heat, consider adding sliced jalapeños or a pinch of cayenne pepper to the mix. This chili is highly adaptable, so don't hesitate to experiment with other toppings like tortilla chips or a generous squeeze of lime for a zesty finish.

Questions About Recipes

→ Can I make this chili vegetarian?

Absolutely! This recipe is already vegetarian, and you can make simple swaps to keep it plant-based.

→ How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days in an airtight container.

→ Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with rice or farro, but cooking times may vary.

→ What can I serve with this chili?

This chili pairs great with avocado slices, tortilla chips, or cornbread.