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Slow Cooker (or Instant Pot) Vegetarian Chili with Chipotle Peppers, Quinoa, and Black Beans.

Slow Cooker Vegetarian Chili with Quinoa

Slow Cooker (or Instant Pot) Vegetarian Chipotle Chili with quinoa, sweet potato, black beans, and fire-roasted tomatoes. This dump-and-stir crockpot chili is perfect for easy weeknight dinners.
Course Soup, Vegetarian
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Calories 360kcal


  • 2 medium sweet potatoes peeled and cubed
  • 1 yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 chipotle pepper from a can of chipotle peppers in adobe sauce, finely chopped
  • 2 14.5-oz. cans fire-roasted tomatoes
  • 1 15-oz. can black beans, rinsed and drained
  • 1 15-oz. can pinto beans, rinsed and drained
  • 1/2 cup uncooked quinoa rinsed
  • 1 tsp. kosher salt
  • 3 1/2 cups vegetable broth
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • Garnishes: fresh cilantro leaves sliced avocado, freshly grated white cheddar cheese, Greek yogurt


  • **Slow Cooker**
  • Place all ingredients (except garnishes) in a 5- to 6- quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on HIGH 5 hours, or LOW 8 to 9 hours. Spoon into bowls and add garnishes of choice.
  • **Instant Pot**
  • Combine all ingredients (except garnishes) in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 9 minutes. Release valve with a towel, and release steam until it stops. Carefully uncover, and divide chili into bowls for serving. Add garnishes of choice.


Serving: 1g | Calories: 360kcal | Carbohydrates: 68g | Protein: 16g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 890mg | Fiber: 15g | Sugar: 5g