White bean and quinoa chili

Amy Vowles

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This hearty meatless chili recipe packed with extra nutrition from protein-rich quinoa and flavorful veggies. Whip it up on your next meatless meal night!

White bean quinoa chili recipe

White bean quinoa chili recipe

Serves 4-6


  • 6-8 green onions, thinly sliced, green parts removed
  • 1 large green bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 4 cups vegetable stock
  • 2 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans white chili beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 3/4 cup quinoa


  1. In a medium pan, sauté the green onions, bell pepper and jalapeno in the olive oil over medium-high heat.
  2. Once the vegetables are tender, transfer them to a Crock-Pot.
  3. Add in the garlic, vegetable stock, diced tomatoes and beans to the Crock-Pot and stir all of the ingredients to combine.
  4. Add in ground cumin, chili powder, salt and pepper, then cook the chili in the Crock-Pot on LOW for 3 to 4 hours.
  5. Add in 3/4 cup quinoa and cook until the quinoa is tender, approximately 30 minutes.
  6. Once the quinoa is tender, divide the chili into bowls and serve.

More Crock-Pot meals

Crock-Pot chicken recipes
Tender Crock-Pot tacos
Easy Crock-Pot corn on the cob

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Amy Vowles
Amy is a stay-at-home mommy to her 1-year-old daughter, Hailey Mae. She is a lover of all things domestic and blogs about her cooking, crafting, and parenting adventures on her personal blog, The Artful Blogger.