Healthy Crockpot Quinoa Chili

Name: Healthy Crockpot Quinoa Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 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 (15 oz); 1 bell pepper, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 zucchini, chopped; 2 cups vegetable broth; 2 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Quinoa Chili on busy weeknights. With its rich flavors and wholesome ingredients, it’s a perfect meal that requires little effort. Toss everything into the slow cooker, and while it simmers, the aromas fill the house, making it all the more inviting. Packed with protein from the quinoa and beans, and an array of colorful veggies, this dish is not only satisfying but also healthy. It's a comforting bowl of goodness that warms me up inside.

Created by

Arielle Baxter

Last updated on 2026-01-13T04:07:15.673Z

When I first stumbled upon the idea of using quinoa in chili, I was intrigued. I started experimenting by adding my favorite spices and vegetables, and the result was a delicious, hearty dish. The quinoa absorbs the flavors beautifully, and I love how it keeps the chili feeling light yet filling. One specific tip I discovered is to toast the quinoa for a few minutes before adding it to the pot; it enhances the nutty flavor significantly.

Over time, I’ve adjusted the recipe to include seasonal vegetables such as bell peppers and zucchini, enhancing both nutrition and taste. Each batch is unique depending on the ingredients I have, and it's a great dish to play around with. I find I’m always coming back to this recipe, especially during the cooler months, as it’s a wholesome and satisfying meal.

        Why You'll Love This Recipe
        Hearty and filling yet low in calories
Packed with plant-based protein from beans and quinoa
Flexible recipe that allows for seasonal vegetables
Perfect for meal prep and can be frozen for later

      

Understanding Your Ingredients

The choice of beans is crucial in crafting a well-balanced chili. Black beans bring a creamy texture, while kidney beans add a firm bite. If you prefer a milder taste, feel free to swap out the kidney beans for pinto beans. Each type of bean offers unique flavors and nutritional benefits, so experiment to find your perfect blend.

Quinoa serves as the backbone of this chili, not just for its protein content but also for its capacity to absorb flavors. Rinsing the quinoa before cooking is key, as it removes the natural coating called saponin, which can impart a bitter taste. This small step elevates the overall flavor and ensures a pleasantly nutty profile.

Cooking Technique Tips

The slow cooker is a hands-off method that allows the flavors to meld beautifully. If you’re using a larger crockpot, consider scaling up the ingredients by 1.5 times, which can help maintain a rich flavor profile. You can mix things up slightly if you’re short on time; stovetop cooking for about 30 minutes can yield similar results, though the slow cooker really enhances the depth of flavor.

To ensure an even cook, layer your ingredients properly in the crockpot. Start with the quinoa and beans at the bottom, which need more time to cook, and add the softer vegetables like zucchini on top. This method prevents the quicker-cooking vegetables from becoming mushy and keeps their texture intact.

Storing and Serving Suggestions

This chili is perfect for batch cooking, as it stores well in the fridge for up to five days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through. For longer storage, you can freeze portions in airtight containers for up to three months, making it a great make-ahead meal for busy nights.

When serving, I love to top my chili with fresh avocado slices and a sprinkle of cilantro for added freshness. You can also serve it with whole-grain bread or tortilla chips for extra crunch. If you're looking for a spice kick, adding a few dashes of hot sauce or a sprinkle of chili flakes can take the flavor up a notch.

Ingredients

Gather these wholesome ingredients for a delicious chili.

Chili Ingredients

1 cup quinoa, rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes (15 oz)
1 bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
1 zucchini, chopped
2 cups vegetable broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste

Feel free to customize the ingredients based on what you have on hand!

Instructions

Let’s get started on making this delicious chili.

Prepare Your Ingredients

Rinse the quinoa under cold water and chop all your vegetables. Having everything ready will help make the cooking process smooth.

Combine in the Crockpot

Add the rinsed quinoa, black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, zucchini, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper into the crockpot.

Cook the Chili

Stir everything together, cover, and cook on low for 4 hours or high for 2 hours until the quinoa and vegetables are tender.

Serve and Enjoy

Taste the chili and adjust seasonings if needed. Serve hot, topped with avocado or cilantro if desired.

Enjoy this comforting dish any day of the week!

Pro Tips

For a spicier chili, consider adding diced jalapeños or red pepper flakes. You can also top it off with some cheese or sour cream if desired.

Flavor Variations

For a bit of sweetness, consider adding a chopped sweet potato or some corn to the mix. These ingredients not only introduce mild flavors but also provide additional nutrients and texture. If you're looking for more heat, incorporate diced jalapeños or a teaspoon of cayenne pepper during the cooking process.

Herbs and spices play a significant role in developing the chili’s flavor. For enhanced depth, add a bay leaf while cooking, but remember to remove it before serving. Fresh herbs like parsley or cilantro can also be stirred in just before serving for a burst of color and a fresh taste.

Troubleshooting

If you find your chili too thick after cooking, simply stir in a bit more vegetable broth until you achieve your desired consistency. Conversely, if the chili is too watery, continue to cook it on high for an additional 20-30 minutes to encourage evaporation and thicken the stew.

For those who prefer a creamier texture, blending a portion of the chili with an immersion blender can create a delightful contrast while still retaining chunky bits of vegetables. This technique offers a new mouthfeel, making the dish even more satisfying.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can use rice or farro, but cooking times may vary.

→ Is this chili vegan?

Yes, all the ingredients used are plant-based.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

→ Can I add meat to this recipe?

Absolutely! Ground turkey or beef would work well; just brown the meat before adding it to the crockpot.