This hearty Slow Cooker Vegetarian Chili is a wholesome comfort dish packed with fresh vegetables, protein-rich quinoa, and creamy avocado.
Naturally high in fiber, plant-based protein, and healthy fats, it’s a satisfying meal that keeps you energized while staying low in saturated fat.
With just 20 minutes of prep, your slow cooker does the rest, making it a convenient and flavorful option for weeknight dinners or easy meal prep.
Cozy Quinoa Chilli Avocado
Equipment
- 1 Slow Cooker (6-quart recommended)
- 1 Blender (for avocado cream)
- 1 Large Knife (for chopping vegetables)
- 1 cutting board
- 1 measuring cup set
- 1 measuring spoon set
- 1 – Mixing spoon
Ingredients
- 4 cups grape or cherry tomatoes whole
- 2 cups cremini mushrooms quartered
- 2 cups button mushrooms whole
- 2 cups carrots sliced ¼-inch thick
- 2 cups unsweetened almond milk
- 1 cup quinoa uncooked
- ½ cup fresh basil chopped, packed
- ¼ cup fresh cilantro mostly stems removed, chopped, packed
- 1 can 540 ml red kidney beans (no salt added, drained and rinsed)
- 1 can 398 ml tomato sauce (no salt added)
- 1 large green bell pepper cut into 1-inch pieces
- 1 medium yellow onion chopped
- 1 lime juiced
- 2 teaspoons dried oregano
- 1 teaspoon chili powder more if desired
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 large ripe avocado
Instructions
- Prepare the Slow Cooker Base: Lightly coat the inside of your slow cooker with non-stick spray or a small drizzle of oil. This prevents sticking and makes cleanup much easier once the chili is done. A 6-quart slow cooker is ideal, as it provides enough space for all the vegetables, quinoa, and liquid to simmer evenly.
- Wash and Chop the Vegetables: Rinse all fresh vegetables thoroughly under cold water to remove any dirt or residue. Quarter the cremini mushrooms, leave the button mushrooms whole for a meaty bite, slice the carrots into ¼-inch rounds so they stay tender but not mushy, chop the onion into small pieces for even cooking, and cut the green pepper into chunky 1-inch squares for texture. Leave the cherry or grape tomatoes whole so they burst naturally while cooking.
- Add Ingredients to the Slow Cooker: Transfer all the prepared vegetables into the slow cooker. Pour in the uncooked quinoa, kidney beans (drained and rinsed to remove excess sodium), and tomato sauce. Add the almond milk, lime juice, and chopped fresh herbs (basil and cilantro). Sprinkle in the dried oregano, chili powder, cumin, garlic powder, and kosher salt. Using a wooden spoon, stir everything thoroughly so the quinoa and seasonings are evenly distributed.
- Cook Slowly for Full Flavor: Cover the slow cooker with its lid and set it to high heat. Allow the chili to cook for about 3 hours, or until the carrots are fork-tender and the quinoa is fluffy and fully cooked. Avoid lifting the lid too often, as this releases heat and moisture, which may extend the cooking time.
- Prepare the Avocado Cream: Once the chili is nearly finished cooking, carefully ladle a few spoonfuls of the hot chili liquid into a blender. Peel and pit the ripe avocado, then add it to the blender with the chili liquid. Blend on high until the mixture is completely smooth and creamy. This creates a luscious avocado cream that will thicken the chili while adding richness and healthy fats.
- Incorporate the Creamy Blend: Pour the blended avocado mixture back into the slow cooker. Stir gently but thoroughly so the cream is fully incorporated into the chili. You’ll notice the texture becoming thicker, smoother, and more luxurious. Taste and adjust seasonings at this stage—add extra chili powder for more heat, more lime juice for brightness, or a pinch of salt if needed.
- Serve and Enjoy: Ladle the hot chili into bowls while still steaming. Garnish with extra fresh cilantro, chopped avocado slices, a squeeze of lime, or even a sprinkle of crushed red pepper if you enjoy more heat. Serve with crusty bread, tortilla chips, or over a bed of rice for a hearty, complete meal.
- Store and Reheat Leftovers: Allow leftovers to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 4–5 days. The flavors deepen overnight, making the chili even more delicious the next day. To reheat, warm gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or almond milk if it thickens too much.
Notes
- This slow cooker chili is versatile—you can swap mushrooms, bell peppers, or other fresh vegetables depending on seasonality or preference.
- Use no-salt-added beans and tomato sauce to control sodium levels, especially if you’re monitoring your intake.
- Thick-cut vegetables like carrots and peppers help maintain texture and prevent them from turning mushy during the long cooking process.
- The avocado cream not only adds richness but also provides heart-healthy fats and makes the chili naturally creamy without dairy.
- For meal prep, this chili keeps very well in the fridge and freezes beautifully in portions for up to 2–3 months.
Chef’s Secrets for Perfect Chili
Achieving a rich, flavorful chili relies on layering ingredients thoughtfully.
Start with fresh, high-quality vegetables and make sure they’re cut evenly, so each ingredient cooks at the same rate.
Don’t rush the slow cooker—low and slow allows the quinoa to absorb flavors and the tomatoes to break down naturally, creating a naturally thickened base.
Blending a small portion of the chili with avocado at the end gives it a silky, luxurious texture without needing cream or cheese.
If you enjoy more spice, add chili powder gradually and taste as you go; dried herbs like oregano and cumin become more aromatic when simmered slowly, so resist the urge to add them all at the beginning for a more nuanced flavor.
Serving Suggestions for Maximum Enjoyment
Serve this vegetarian chili hot, garnished with fresh cilantro, avocado slices, or a squeeze of lime for brightness.
It pairs beautifully with crusty bread, cornbread, tortilla chips, or a scoop of brown rice for a more filling meal.
For a hearty brunch twist, spoon it over baked sweet potatoes or roasted butternut squash.
You can also top it with shredded vegan cheese or a dollop of Greek yogurt if desired.
For meal prep, portion the chili into individual containers with a lime wedge and a small side of quinoa or rice for easy grab-and-go lunches.
Storage Tips for Longevity
Allow the chili to cool slightly before transferring to airtight containers.
Store in the refrigerator for up to 4–5 days; the flavors actually deepen and improve over time.
When freezing, divide into single or family-sized portions in freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion.
To reheat, thaw overnight in the fridge and warm gently on the stovetop over medium-low heat, adding a splash of almond milk or water if it becomes too thick.
The avocado cream may separate slightly when reheated—simply stir to reincorporate before serving.
Frequently Asked Questions
1. Can I make this chili without quinoa?
Yes! Quinoa adds protein and texture, but you can omit it or substitute with rice, barley, or lentils.
Keep in mind that cooking times may vary slightly depending on the substitute used.
2. Can I use canned vegetables instead of fresh?
While fresh vegetables provide the best flavor and texture, you can use canned or frozen vegetables in a pinch.
Reduce the cooking liquid slightly to avoid a watery chili.
3. How spicy is this chili, and can I adjust it?
This recipe is mild by default. You can increase heat by adding more chili powder, cayenne, or red pepper flakes.
Start small, taste, and adjust gradually to your preference.
4. Can I make this chili in advance?
Absolutely! This chili is perfect for meal prep.
Prepare it a day in advance, refrigerate, and the flavors will meld beautifully. Reheat gently before serving.
5. Can I make it vegan or gluten-free?
Yes! This recipe is naturally vegan and gluten-free as written.
Ensure that your slow cooker ingredients, such as tomato sauce or beans, are free from any additives containing gluten if needed.
