This CrockPot Black Bean Lentil Quinoa Chili is a hearty, high-protein vegetarian chili packed with fiber, flavor, and color. Made with black beans, lentils, quinoa, and plenty of vegetables, it’s a one-pot comfort food that’s perfect for healthy weeknight dinners, meal prep, or cozy weekends.

Why You’ll Love This Recipe

This isn’t your average chili — it’s a nutritious, plant-based powerhouse that’s rich, thick, and deeply satisfying. You’ll love how easy it is to throw everything into the slow cooker and let it simmer into perfection. It’s packed with protein from lentils and quinoa, hearty texture from black beans, and bold smoky flavor from chili powder, cumin, and coriander. Perfect for vegans, vegetarians, and anyone craving a wholesome comfort meal.

CrockPot Black Bean Lentil Quinoa Chili

When it comes to cozy, nutrient-dense comfort food, this CrockPot Black Bean Lentil Quinoa Chili delivers everything you want — warmth, flavor, texture, and health benefits all in one bowl.

Traditional chili recipes often rely on meat for heartiness, but this plant-based version proves you can get the same depth of flavor and satisfying richness using only vegetables, beans, lentils, and grains. It’s the perfect example of healthy slow cooking made simple.

The beauty of this recipe lies in its balance — protein-packed lentils, fiber-rich black beans, and nutrient-dense quinoa create a thick, stew-like consistency that feels indulgent yet wholesome. Every spoonful is bursting with flavor from smoky chili powder, earthy cumin, aromatic garlic, and sweet red peppers.

Cooking this chili in a CrockPot (slow cooker) makes it practically effortless. The long, slow simmer allows the spices to bloom, the lentils to tenderize, and the quinoa to absorb every bit of flavor from the broth and tomatoes. The result? A rich, velvety chili with layers of warmth and spice that deepen as it cooks.

This dish is ideal for meal prep or make-ahead lunches. It reheats beautifully and tastes even better the next day — the flavors meld and intensify over time. Plus, it’s freezer-friendly, making it one of those rare recipes that’s both healthy and convenient.

In terms of nutrition, this chili hits every mark:

• High in plant-based protein from lentils, quinoa, and beans.

• Loaded with fiber to keep you full longer.

• Naturally gluten-free and easy to adapt for vegan or dairy-free diets.

• Packed with antioxidants from fresh vegetables and spices.

You can make it as mild or as spicy as you like — just adjust the chili powder or toss in a diced jalapeño for heat lovers. And the toppings? That’s where the fun begins. From creamy avocado and Greek yogurt to shredded cheese and tortilla chips, you can build your bowl exactly the way you like it.

This slow cooker vegetarian chili is perfect for busy weeknights, cozy Sundays, or chilly winter evenings when you want something hearty but healthy. Serve it with warm cornbread or a simple green salad, and you’ve got a satisfying meal that everyone — vegetarian or not — will love.

Servings & Time

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: 6–7 hours 15 minutes

Ingredients

For the Chili

• 1 red onion, chopped

• 4 garlic cloves, minced

• 1 red bell pepper, chopped

• 1 cup baby carrots, sliced

• 4 cups chopped tomatoes

• 2 (15 oz) cans black beans, rinsed and drained

• 1 cup dry brown lentils

• 1/2 cup uncooked quinoa

• 1 cup frozen corn

• 6 cups vegetable broth

• 1 tbsp ground coriander

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• 3 tbsp chili powder (adjust to taste)

• 1 tbsp tomato paste

• 2 tbsp olive oil

Optional Toppings

• Fresh lemon juice

• Greek yogurt or sour cream

• Shredded cheddar cheese

• Diced avocado

• Chopped cilantro

• Crushed tortilla chips

Instructions

1. Prep your ingredients:

   • Chop all vegetables and rinse lentils, quinoa, and beans thoroughly.

2. Sauté for extra flavor (optional but recommended):

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion, garlic, bell pepper, and carrots for 3–5 minutes until fragrant.

3. Combine everything in the CrockPot:

   • Add the sautéed vegetables, chopped tomatoes, black beans, lentils, quinoa, corn, and all seasonings.

   • Pour in the vegetable broth and stir in the tomato paste.

4. Cook:

   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender and the chili thickens.

5. Finish:

   • Adjust seasoning with salt, pepper, or extra chili powder to taste.

   • Stir in a squeeze of fresh lemon juice for brightness before serving.

6. Serve:

   • Ladle into bowls and top with Greek yogurt, avocado, cheese, cilantro, and crushed tortilla chips.

Tips

• Make it spicier: Add chipotle powder or diced jalapeño for a smoky kick.

• Boost the protein: Stir in extra quinoa or a scoop of cooked black beans at the end.

• Meal prep win: Stores in the fridge up to 5 days or freezes up to 2 months.

• Vegan version: Skip cheese and yogurt, or use plant-based alternatives.

• Thicker chili: Leave the lid off for the last 20 minutes to reduce the liquid.