Sometimes you need a break from meat, but you are terrified of being hungry an hour after dinner. I get it. This Slow Cooker Sweet Potato Quinoa Chili is the answer.
By combining sweet potatoes for volume, black beans for fiber, and quinoa for protein, we create a “meaty” texture that is 100% plant-based. It is cheap, healthy, and you literally just dump pantry staples into a pot.
This recipe is the plant-based star of my High Protein Dump Dinners collection.
Table of Contents
Why You Will Love This Healthy Quinoa Chili
If you are skeptical about vegetarian slow cooker chili, prepare to be converted. This dish delivers on comfort without the heaviness of beef, proving that plant-based eating can be hearty and satisfying.
Pantry Staple Hero
You probably have 90% of these ingredients in your pantry right now. Canned beans, diced tomatoes, dry quinoa, and spices are the backbone of this recipe. It is the perfect “clean out the cupboard” meal that still tastes gourmet. This Slow Cooker Sweet Potato Quinoa Chili relies on affordable staples, making it budget-friendly for families.
The “Complete Protein” Powerhouse
Quinoa is one of the few plant sources that contains all nine essential amino acids, making this a powerhouse for vegans and vegetarians. Combined with the beans, it provides a protein profile that rivals a steak dinner. This makes it an ideal high protein vegan chili for post-workout recovery or simply fueling a busy day.
Freezer Friendly Meal Prep
Unlike potato soups which can get grainy and separate when frozen, this healthy sweet potato chili freezes beautifully. The quinoa holds its texture rather than disintegrating, making it an ideal candidate for monthly meal prep. You can cook a massive batch on Sunday and enjoy nutritious lunches all week long.
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Slow Cooker Sweet Potato Quinoa Chili
- Total Time: 6 hours 15 mins
- Yield: 6 Servings 1x
- Diet: Vegan
Description
This Slow Cooker Sweet Potato Quinoa Chili is a hearty vegan dump dinner. Packed with fiber and plant-based protein, it’s the perfect healthy comfort food for meal prep.
Ingredients
- 3 large Sweet Potatoes, peeled and cubed (approx. 4 cups)
- 1 cup Uncooked Quinoa, rinsed
- 1 can (15oz) Black Beans, drained and rinsed
- 1 can (15oz) Kidney Beans, drained and rinsed
- 1 can (28oz) Diced Fire-Roasted Tomatoes (undrained)
- 1 Onion, diced
- 1 Red Bell Pepper, diced
- 4 cups Vegetable Broth
- 2 tsp Chili Powder
- 2 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- The Prep: Peel and chop sweet potatoes into 1-inch cubes. Rinse the quinoa thoroughly in a fine-mesh sieve.
- The Dump: Add sweet potatoes, quinoa, black beans, kidney beans, diced tomatoes (with juices), onion, bell pepper, and all spices to the slow cooker. Pour in the vegetable broth. Stir to combine.
- The Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chili is done when the sweet potatoes are tender and the quinoa is fluffy.
- The Thicken (Optional): For a creamier texture, use a potato masher to mash about 1/4 of the mixture directly in the pot, or blend 1 cup and return it to the pot.
- Serve: Ladle into bowls and top with avocado, lime juice, and cilantro.
Notes
- Rinsing Quinoa: Do not skip rinsing the quinoa, or the chili may have a bitter aftertaste.
- Storage: Keeps in the fridge for 5 days or freezes for up to 3 months.
- Reheating: Add a splash of water or broth when reheating as it thickens over time.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 340
- Sugar: 8g
- Sodium: 650mg
- Fat: 3g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Ingredients for High Protein Vegan Chili
To make this high protein vegan chili, we rely on ingredients that add texture, depth, and nutritional density. Every ingredient serves a purpose in building flavor.
The Veggies: Sweet Potatoes & Aromatics
Sweet Potatoes are the star. Peel and cube them into bite-sized pieces; they add natural sweetness that balances the spicy chili powder. I recommend using orange-fleshed varieties like Garnet or Jewel for the best texture. We also use a base of yellow onion and red bell pepper for aromatics.
- Substitution Tip: If you are out of sweet potatoes, butternut squash creates a similar flavor profile in this vegetarian slow cooker chili.
The Protein: Quinoa & Beans
- Quinoa: Use uncooked quinoa. Crucial Tip: Rinse it thoroughly in a fine-mesh sieve before adding it to remove the natural coating (saponin) that can taste bitter. This grain absorbs the spiced broth, expanding to create a thick, stew-like consistency.
- Beans: Black beans and Kidney beans are the classic combo here. They add creaminess and structure. Rinse them well to remove excess sodium.
The Liquid & Spices
We use vegetable broth and fire-roasted crushed tomatoes. The fire-roasted variety adds a nice char flavor that mimics the depth of meat. For spices, we use a heavy hand of chili powder, cumin, and Smoked Paprika. The smoked paprika is essential—it mimics the smoky flavor of bacon or beef in this Slow Cooker Sweet Potato Quinoa Chili.
How to Make Slow Cooker Vegetarian Chili
This recipe defines “easy cooking” and is perfect for beginners. It’s a true dump-and-go meal.
Step 1: The Dump
Add the peeled sweet potatoes, chopped onions, diced bell peppers, rinsed quinoa, drained beans, diced tomatoes, and spices to the slow cooker. Pour the vegetable broth over everything. Stir well to combine ensuring the quinoa is submerged in the liquid.
Do I need to cook quinoa before adding to chili?
No! This is the best part of this quinoa chili slow cooker recipe. Add the quinoa raw (uncooked). It will absorb the flavorful broth as it cooks, becoming fluffy and tender while naturally thickening the chili. Pre-cooked quinoa would turn to mush over the long cooking time.
Step 2: The Cook
Cover and cook.
- Low Heat: 6-7 hours (Best for flavor development and keeping the sweet potatoes intact).
- High Heat: 3-4 hours (If you are short on time, but watch the liquid levels).
Step 3: The Thickening Hack
The quinoa will naturally thicken the liquid as it expands. However, if you want a creamy, stew-like texture that mimics a traditional meaty chili, remove about 1 cup of the chili, blend it briefly (or mash it with a fork), and stir it back into the pot. This mashes some of the sweet potatoes to create a rich body without adding cream or flour.
What to Serve with Sweet Potato Chili
Since this Slow Cooker Sweet Potato Quinoa Chili is rich and savory, you need fresh toppings to brighten it up and add textural contrast.
Toppings & Sides for the Ultimate Bowl
- Creamy: Ripe avocado slices or a generous dollop of Vegan Sour Cream or Greek Yogurt adds a cooling element against the spices.
- Crunchy: Tortilla chips, corn chips, or roasted pumpkin seeds (Pepitas) add a nice crunch that contrasts with the soft potatoes and beans.
- Acid: Fresh lime juice and chopped cilantro are non-negotiable. The acid cuts through the starchiness of the sweet potatoes and lifts the entire flavor profile.
- Carb: A slice of warm, honey-drizzled cornbread is classic. Alternatively, serve alongside my Christmas Tree Pull Apart Bread (skip the pesto/cheese for a garlic bread vibe) for dipping.
Troubleshooting & Secrets to Success
Even the best vegetarian slow cooker chili can have issues if not timed correctly. Here is how to ensure perfection.
Does quinoa get mushy in slow cooker?
It can if left too long. 6-7 hours on Low is the sweet spot. If you need to cook it for a full work day (8+ hours), I recommend adding the quinoa in the last 2 hours of cooking so it retains some bite. Alternatively, use a timer plug on your slow cooker.
How to thicken vegan chili?
As mentioned, the quinoa absorbs a lot of liquid. If your Slow Cooker Sweet Potato Quinoa Chili is still too thin for your liking after cooking, take a potato masher and mash some of the sweet potato cubes directly against the side of the pot. This releases starch and instantly thickens the broth. Conversely, if it’s too thick, simply stir in an extra splash of vegetable broth or water.
Fixing “Bland” Chili
If your chili tastes flat, it usually needs one of two things: Acid or Salt. Try adding a teaspoon of apple cider vinegar or more lime juice. If it lacks depth, a dash of soy sauce (or Tamari for gluten-free) adds meaty umami notes to this high protein vegan chili.
Frequently Asked Questions
Is sweet potato chili healthy?
Incredibly. It is loaded with Vitamin A from the sweet potatoes, fiber from the beans, and complete protein from the quinoa. It is heart-healthy, low in saturated fat, and anti-inflammatory, making it a perfect healthy sweet potato chili for any diet.
Can I use frozen sweet potatoes?
Yes, you can use frozen cubed sweet potatoes to save prep time. However, they cook much faster than raw ones. Check the chili at the 4-5 hour mark on Low to ensure they don’t dissolve completely into mush.
What is the best bean for chili?
Black beans pair best with the sweetness of the potato, but kidney beans hold their shape best during slow cooking. I like using one can of each for variety in texture. If you love bean-heavy recipes, you might also like my Tuscan White Bean Soup Recipe.
Can I freeze quinoa chili?
Yes! This Slow Cooker Sweet Potato Quinoa Chili lasts up to 3 months in the freezer. Note that quinoa acts like a sponge; it will continue to soak up liquid while frozen. When you reheat it, you will likely need to add a splash of vegetable broth or water to loosen it up again.
How do I make this chili spicy?
The base recipe is family-friendly. To kick up the heat in this vegetarian slow cooker chili, leave the ribs and seeds in your jalapeños, add 1/2 teaspoon of cayenne pepper, or serve with hot sauce on the side.
Conclusion
This Slow Cooker Sweet Potato Quinoa Chili is a hearty, smoky bowl of comfort that proves you don’t need meat to feel full. It is colorful, nutritious, and practically cooks itself. Whether you are a dedicated vegan or just looking for a Meatless Monday hit, this recipe delivers on all fronts.
Prefer a meat-based chili? Check out my creamy Slow Cooker White Chicken Chili for a poultry version. Or, if you want spicy comfort food with a different vibe, try my Slow Cooker Buffalo Chicken Pasta.