Name: Bean & Quinoa Chili
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1 red onion (diced); 2 cups frozen corn (thawed); 2 cans red kidney beans (rinsed and d); 2 cans black beans (drained and rinsed); 1 cup quinoa, dry (rinsed); 6 cloves garlic (minced); 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp cayenne pepper (optional); 1 tsp kosher salt (plus more to taste); 28 oz salt-free crushed tomatoes; 6 oz tomato paste; 2 3/4 cups low-sodium vegetable broth

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Bean & Quinoa Chili

2025-2026 Chili Recipe

Prep Time10

Cook Time3

Total Time3 10

Course: Soup

Keyword: Vegan

Servings: 8

Author: David Buckingham

Equipment

Slow Cooker

Ingredients

1 red onion diced
2 cups frozen corn thawed
2 cans red kidney beans rinsed and d
2 cans black beans drained and rinsed
1 cup quinoa, dry rinsed
6 cloves garlic minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper optional
1 tsp kosher salt plus more to taste
28 oz salt-free crushed tomatoes
6 oz tomato paste
2 3/4 cups low-sodium vegetable broth

Instructions

Prep: Add the onion, corn, beans, quinoa, garlic, spices, salt, crushed tomatoes, tomato paste, and vegetable broth to a slow cooker. Mix well, until everything is evenly distributed.
Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 3 hours.
Season & Serve: Stir well and add additional salt to taste, if necessary. Serve warm; top with additional toppings, as desired. Leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.

Notes

Adapted From:

Slow Cooker Bean Quinoa Chili – From My Bowl

(https://frommybowl.com/slow-cooker-bean-quinoa-chili/)