• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Lunch & Dinner Soups, Chili, & Curry Vegan Slow Cooker Enchilada Quinoa Chili
GF Gluten-Free DF Dairy Free V Vegan

Vegan Slow Cooker Enchilada Quinoa Chili

Jump to Recipe Rate Recipe
Posted:10/31/16
Updated:8/5/21
vegan slow cooker chili with quinoa and enchilada sauce in white bowl with cilantro

An easy Vegan Slow Cooker Chili with Quinoa and Enchilada sauce is thick, hearty, and delicious. It’s packed with tons of vegetables, spices, and good-for-you quinoa (which happens to be gluten-free, too)! You won’t miss the meat in this comforting vegetarian meal.

This post is sponsored in partnership with NOW Foods. All opinions expressed (as always) are my own. Thank you for helping support the brands I trust and have the pleasure of working with, making Fit Mitten Kitchen possible!

vegan slow cooker chili with quinoa and enchilada sauce in white bowl with cilantro this recipe

I’ve been making different versions of this vegan slow cooker chili with enchilada sauce for the past couple of years, and I thought it was about time I share one of my go-to slow cooker meals with you.

But first, story time: I contemplated for quite a while whether or not to put this recipe up on the blog. Why? Because there are so many quinoa chili recipes out there I thought “Is it really necessary to post another?” … Well, funny enough Davida shared not only her same thoughts on the matter but also a quinoa chili recipe! So even though I already had this recipe prepared by the time I read Davida’s post, it just solidified the fact that I was meant to share it with you all along, don’t you think? Funny how life works…

Vegan Slow Cooker Chili with Quinoa

vegan crockpot recipe with quinoa, enchilada sauce and avocado slices in white bowl with lime wedges and cilantro

But for REAL, I love this slow cooker enchilada quinoa chili. I actually have this particular recipe to thank for introducing me to a sweet potato and black bean chili in the first place, which eventually morphed into what we have here today.

Ingredients for Vegan Enchilada Quinoa Chili

  • sweet potatoes
  • bell pepper
  • onion
  • canned black beans
  • canned diced tomatoes
  • frozen corn
  • minced garlic
  • chili powder
  • cumin
  • paprika
  • salt
  • quinoa
  • enchilada sauce
  • water
  • lime
  • avocado, cilantro, nutritional yeast, tortilla chips, etc. – for topping!
sweet potatoes, tomatoes, onion in glass bowls, vegetables in slow cooker, enchilada sauce in saucepot, living now quinoa in box

How To Make Vegan Slow Cooker Chili

  1. Prep your homemade enchilada sauce (more on that below) and vegetables.
  2. In the bowl of your slow cooker, add sweet potatoes, bell pepper, onion, black beans, tomatoes with juice, corn and garlic. Add chili powder, cumin, paprika and salt. Stir to combine.
  3. Add quinoa, enchilada sauce, water and lime. Stir all ingredients together until evenly distributed.
  4. Cook vegan slow cooker chili on HIGH for 3-4 hours, or until sweet potatoes are soft. Serve in large bowls with toppings of choice!

Note: This vegan crockpot recipe makes a hefty batch and will serve a large crowd. We froze about half of it, since it is just Drew and I, and we enjoyed the (unfrozen) leftovers all week!

slow cooker vegan chili recipe in bowl of slow cooker

Homemade Enchilada Sauce

Oh yeah… I always make my own enchilada sauce too because:

  1. It’s REALLY easy.
  2. It’s CHEAPER than buying it.
  3. You control the FLAVOR and ingredients.

All you need for the enchilada sauce is a little bit of flour, oil, tomato paste, chili powder, cayenne, cumin, garlic powder, salt, pepper and water. Basically everything you already have on hand in your pantry and you’ve got enchilada sauce in under 10 minutes. You can make the sauce while you prep the veggies 😉

Note: You will need to double the enchilada sauce to make 4 cups for the slow cooker vegan chili recipe. For gluten-free, make sure to use gluten-free all-purpose flour.

vegan slow cooker chili with quinoa and avocado slices in white bowl with cilantro

How To Store

The vegan slow cooker chili recipe will keep best stored in an airtight container in the fridge for up to 1 week.

For longer storage, store in your airtight container in the freezer for up to 3 months.

More Slow Cooker Chili Recipes You’ll Love:

  • Butternut Squash and Bean Turkey Chili [Instant Pot and Slow Cooker]
  • Vegan Sweet Potato Black Bean Pumpkin Chili

If you make this Vegan Slow Cooker Chili with Quinoa recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

Print

Vegan Slow Cooker Chili with Quinoa and Enchilada Sauce

vegan crockpot recipe with quinoa, enchilada sauce and avocado slices in white bowl with lime wedges and cilantro
Print Recipe
Pin Recipe

★★★★★

4.5 from 2 reviews

An easy Vegan Slow Cooker Chili with Quinoa and Enchilada sauce is hearty and delicious. You won’t miss the meat in this vegetarian meal!

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 12 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

Scale
  • 4 cups chopped sweet potato, about 3 medium
  • 1 large bell pepper, chopped
  • 1 small onion, chopped
  • 2 15oz cans low sodium black beans, rinsed and drained
  • 1 15oz can diced tomatoes
  • 1 cup frozen corn, thawed slightly
  • 1 TBS minced garlic
  • 1 TBS chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp salt, to taste
  • 1 cup quinoa, uncooked
  • 4 cups enchilada sauce
  • 1/2 cup water
  • juice of 1 lime

toppings:

  • avocado, cilantro, nutritional yeast, tortilla chips, etc.

Instructions

  1. Have your enchilada sauce and veggies prepped.
  2. In slow cooker, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, corn and garlic. Sprinkle in seasonings and stir until ingredients are combined.
  3. Add in quinoa, enchilada sauce, water, and lime. Stir together until ingredients are evenly dispersed in slow cooker.
  4. Cook chili on HIGH for 3-4 hours, or until sweet potatoes are soft. Serve in bowls and add on favorite toppings. Enjoy!

Notes

*Use enchilada sauce link and follow instructions, but double to make 4 cups. I also subbed in avocado oil and an all-purpose gluten-free flour.

Chili should serve about 12-16 medium-small bowls as written. Store leftovers in fridge up to one week, or transfer to airtight container and store in freezer, up to 3 months.

Nutrition information approximate, based on 12 servings.

Nutrition

  • Serving Size: 1/12
  • Calories: 237
  • Sugar: 5
  • Sodium: 319
  • Fat: 7
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Carbohydrates: 38
  • Fiber: 7
  • Protein: 8
  • Cholesterol: 0

Keywords: Vegan Slow Cooker Chili, Vegan Crockpot Recipes, Slow Cooker Vegan Enchilada Quinoa Chili

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

Save

Save

Save

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

A caramel oatmeal chocolate chip GIANT COOKIE
Previous Post
Oatmeal Caramel Chocolate Chip Giant Cookie
Easy, one bowl mini banana muffins made gluten-free and vegan! Just 70 calories per muffin and 4 grams of sugar
Next Post
Gluten-free Vegan Mini Banana Muffins

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kristyn says

    11/21/2016 at 9:53 am

    Made this last night and it was fantastic! Added a bit of guacamole to the top (grocery store didn’t have any ripe avocados sadly), but it was still delicious! Thank you for this recipe! Do you mind if I use it to share on my own blog beyoutifullyhealthy.me? I’ll give you and your site the credit, of course.

    Reply
    • Ashley says

      11/21/2016 at 4:31 pm

      Hi Kristyn! So glad you enjoyed 🙂 I always love adding any form of avocado to chill, guac works too 😉
      As long as the recipe is rewritten in your own words with credit and link, that is fine! Thank you for asking 🙂

      Reply
  2. Rachel says

    10/16/2018 at 7:20 pm

    I love this recipe! Do you happen to know how many Weight Watchers points this is?

    ★★★★★

    Reply
    • Ashley says

      10/17/2018 at 2:36 pm

      Thanks for your comment and review Rachel! Unfortunately I am not sure the WW points here.

      Reply
  3. nichole says

    11/5/2018 at 3:41 pm

    Hi! Do you have the nutrition info for this recipe?! So excited to try!

    Reply
    • Ashley says

      11/5/2018 at 4:00 pm

      Just added it for you 🙂

      Reply
      • Nichole says

        11/5/2018 at 4:19 pm

        Thank you!! Would you say 1 cup is about a serving?

        Reply
        • Ashley says

          11/5/2018 at 4:24 pm

          Likely 1 heaping cup is close to 1 serving. It’s been a while since I’ve made this myself but that sounds about right 🙂

          Reply
  4. Rabbit Hor says

    12/6/2018 at 4:48 pm

    What can i use if i don’t have a slow cooker?

    Reply
    • Ashley says

      12/11/2018 at 3:28 pm

      I haven’t tested this recipe on the stovetop but if trying, I think simmering everything together, except the quinoa, until the sweet potatoes are soft would work. I wouldn’t add in until the last 20 minutes so it doesn’t overcook.

      Reply
  5. Michelle says

    1/10/2019 at 9:12 pm

    Can I cook this all day on low? Do you know about how many hours that would be? Thank you, can’t wait to try this recipe!

    Reply
    • Ashley says

      1/11/2019 at 10:21 am

      Hi Michelle, I haven’t cooked this on low before but my guess is that it would need about 6 hours. If possible, I’d check on the tenderness of the sweet potatoes after 5 hours.

      Reply
  6. Ashlee says

    2/3/2019 at 6:08 pm

    How would I convert this using an instant pot?

    Reply
    • Ashley says

      2/3/2019 at 6:44 pm

      I haven’t actually done that with this recipe yet! My *guess* would be maybe 8-10 minutes on Manual pressure??

      Reply
  7. Candice says

    11/5/2019 at 11:56 pm

    I made this in my slow cooker and it turned out great! Only change I made was using half the enchilada sauce (I added 2 cups vegetable stock in place of the extra sauce). I may even do less next time because I didn’t want that much sauce. Still really yummy and I will keep this recipe. I added cilantro and avocado on top for the perfect finish. Thanks you!

    ★★★★

    Reply
  8. Jorjann Kuypers says

    2/7/2020 at 8:11 am

    Can I use almond flour in the enchilada sauce instead of all purpose?

    Reply
    • Ashley says

      2/7/2020 at 8:41 am

      I don’t believe the almond flour will thicken the sauce like all purpose will. You could use tapioca or likely arrowroot though.

      Reply
Older Comments

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
2817 shares