CrockPot Black Bean Lentil Quinoa Chili Recipe

CrockPot Black Bean Lentil Quinoa Chili RecipeWith the right amount of flavorings, this vegetarian, healthy and delicious chili can easily be made vegan if you choose your toppings wisely. But the yogurt and cheese? Nom Nom, Nom Nom Nom! Goes so well with the tortilla chips. It was a bit addicting.

CrockPot Black Bean Lentil Quinoa Chili Recipe


Red Onion – 1, chopped.
Garlic Cloves – 4, minced.
Red Bell Pepper – 1, chopped.
Baby Carrots – 1 cup, sliced.
Tomatoes – 4 cups, chopped.
Black Beans – 2 (15oz) cans, rinsed and drained.
Brown Lentils – 1 cup, dry.
Quinoa – 1/2 cup, uncooked.
Corn – 1 cup, frozen.
Vegetable Broth – 6 cups.
Coriander – 1 tbsp.
Cumin – 1 tbsp.
Oregano – 1 tbsp.
Chilli Powder – 3 tbsp.
Tomato Paste – 1 tbsp.
Olive Oil – 2 tbsp.

Fresh Lemon Juice
Greek Yogurt
Cheddar Cheese
Diced Avocados
Tortilla Chips


  1. In a large pot or Dutch Oven, heat oil over medium heat. Sautee onion, garlic, red bell pepper, carrots, coriander and cumin for 3-5 minutes.
  2. Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.
  3. Add the cooked mixture into your Crock-Pot.
  4. Top with all remaining ingredients and give it all a good stir.
  5. Cover and coook on high for 4.5 hours or low for 8 hours.

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