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CrockPot Black Bean Lentil Quinoa Chili

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.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8

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
 

Prep your ingredients:

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

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.

Cook:

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

Finish:

  • Adjust seasoning with salt, pepper, or extra chili powder to taste.
  • Stir in a squeeze of fresh lemon juice for brightness before serving.

Serve:

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

Notes

  • 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.