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 (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 1 bell pepper, diced; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium sweet potatoes, peeled and diced; 3 cups vegetable broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Quinoa Chili on busy days when I want a nutritious meal with minimal effort. The beauty of this dish is how well all the flavors meld together as it cooks slowly in the crockpot. It’s packed with protein-rich quinoa, fiber-filled beans, and a medley of spices that warm you up from the inside out. Each time I serve it, my family can't believe how delicious a healthy meal can be! It’s an easy go-to that keeps well for days and is perfect for meal prepping.

Created by

Helena Wright

Last updated on 2026-01-06T10:58:11.890Z

Each time I make this quinoa chili, I’m amazed at how rich and satisfying it turns out, despite being so wholesome. The trick is to let it simmer for hours. This gives the spices a chance to infuse the quinoa and veggies with incredible flavor. Plus, the longer it cooks, the creamier it becomes, making it a perfect comfort dish that doesn't compromise health.

I've experimented with different bean combinations and vegetable additions, and I’ve found that sweet potatoes and bell peppers elevate the dish beautifully. They add a touch of sweetness and additional nutrition, making it not only filling but also a feast for the eyes with vibrant colors.

        Why You'll Love This Recipe
        Loaded with nutritious ingredients that everyone will enjoy
Perfect for meal prepping and easy to make in bulk
A comforting dish that’s both filling and healthy

      

Understanding Quinoa and Beans

Quinoa is a fantastic base for this chili, not only because it’s gluten-free but also due to its impressive protein content. When cooked, it adds a slight nuttiness and a fluffy texture that perfectly balances the creaminess of the beans. I recommend using a fine mesh strainer to rinse the quinoa thoroughly before cooking; this removes its natural coating called saponin, which can impart a bitter taste.

The combination of black beans and kidney beans offers a variety of textures and flavors that elevate the chili experience. Black beans provide a creamy consistency, while kidney beans are firmer, adding to the overall depth of the dish. Make sure to drain and rinse the canned beans well; this step helps remove excess sodium and improves the overall taste of your chili.

Cooking Process Explained

Setting your crockpot to low and allowing the chili to cook for about 6 hours is ideal for developing the flavors. Over time, the sweet potatoes will break down, infusing the broth with a subtle sweetness while also thickening the chili. If you're short on time, you can cook it on high for 3-4 hours, but be aware that this may not yield the same rich flavor as the slow method.

When you first add the vegetable broth, you might notice that the mixture appears a bit soupy. This is normal; as it cooks, the quinoa will absorb a significant amount of liquid. If, after cooking, you find it too thick, adding a splash of broth or water can help achieve your desired consistency while reheating.

Ingredients

Gather the following ingredients to make this delightful chili.

Main 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 bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
3 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

Make sure to adjust seasoning to your preference!

Instructions

Follow these simple steps to create your crockpot chili.

Prepare the Ingredients

In a large bowl, combine the rinsed quinoa, black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, sweet potatoes, and spices.

Add to Crockpot

Transfer the mixture to the crockpot and pour in the vegetable broth. Stir well to combine all ingredients.

Cook

Set the crockpot to low and cook for 6 hours or until the sweet potatoes are tender and the quinoa is fully cooked.

Serve

Scoop the chili into bowls, adding your favorite toppings such as avocado or cilantro if desired.

Enjoy your healthy meal that’s hearty and delicious!

Pro Tips

Feel free to add more vegetables like corn or zucchini, and adjust the spiciness by adding cayenne pepper or jalapeños.

Storage and Make-Ahead Tips

This Healthy Crockpot Quinoa Chili is perfect for meal prepping! Once cooled, you can store it in airtight containers in the refrigerator for up to 5 days. When you're ready to enjoy, simply reheat in the microwave or on the stovetop. If you find the chili has thickened too much, you can add a bit of vegetable broth to bring it back to life while warming.

For longer-term storage, consider freezing portions of the chili. After cooking, let it cool completely, then transfer to freezer-safe bags or containers. This chili can be frozen for up to 3 months, and when you’re ready to eat, it can be thawed overnight in the fridge or heated straight from frozen on the stovetop over low heat.

Topping and Serving Suggestions

Adding toppings can elevate your chili experience significantly. I love topping each bowl with diced avocado for creaminess, fresh cilantro for a pop of flavor, and a squeeze of lime for acidity. Other great options include shredded cheese, sour cream, or even tortilla chips for added crunch. These toppings not only enhance the taste but also add a wonderful variety of texture to each bite.

For a hearty meal, serve your chili with a side of cornbread or over a bed of greens for added nutrition. If you're looking to spice things up, consider adding jalapeños or hot sauce to individual servings. This dish is versatile enough to accommodate varying heat levels, so feel free to customize it according to your family's preferences!

Questions About Recipes

→ Can I make this chili vegan?

Yes, this recipe is already vegan since all ingredients are plant-based.

→ How can I store leftovers?

Leftover chili can be stored in an airtight container in the fridge for up to 5 days or frozen for longer storage.

→ What can I serve with this chili?

This chili is great on its own, but you can serve it with rice, quinoa, or cornbread for a more filling meal.

→ Can I use a different grain?

Absolutely! If you want to experiment, you can substitute quinoa with farro or barley, though cooking times may vary.