Lots of flavor in this Slow Cooker Vegan Enchilada Quinoa Chili. You won’t miss the meat in this thick and hearty plant-based meal, plus it’s gluten-free!
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I’ve been making different versions of this enchilada quinoa chili 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…
So here we are with likely the 439th quinoa chili recipe, Fit Mitten Kitchen style.
But for REAL, I love this 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.
what you need
- sweet potatoes
- onion
- bell pepper
- canned black beans
- canned diced tomatoes
- frozen corn
- minced garlic
- quinoa
- 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 π
Once the sauce is ready you just mix all of the ingredients in the slow cooker and cook on high for about 3-4 hours.
Then of course you top with avocado, some cilantro and maybe some nutritional yeast if you’re feeling extra fancy. Or maybe some cheese if not dairy-free or vegan. I do either-or sometimes, depending on the day and what I’m feeling like π
Note: This recipe makes a hefty batch and will serve a large crowd. We froze about half of it, being just Drew and I, and we enjoyed the (unfrozen) leftovers all week!
see how easy it’s made

Slow Cooker Vegan Enchilada Quinoa Chili
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Prep Time: 10 mins
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Cook Time: 4 hours
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Total Time: 4 hours 10 mins
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Yield: 12 servings
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Category: dinner
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Method: slow cooker
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Cuisine: American
Description
Lots of flavor in this Slow Cooker Vegan Enchilada Quinoa Chili. You won’t miss the meat in this thick and hearty plant-based meal, plus it’s gluten-free!
Ingredients
- 4 cups chopped sweet potato, about 3 medium
- 1 large bell pepper, chopped
- 1 small onion, chopped
- 2 15oz canned low sodium black beans, rinsed and drained
- 1 15oz can diced tomatoes
- 1 cup corn, frozen
- 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
- Have your enchilada sauce and veggies prepped.
- 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.
- Add in quinoa, enchilada sauce, water, and lime if using. Stir together until ingredients are evenly dispersed in slow cooker.
- Cook chili on high for 3-4 hours 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 info 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: Slow Cooker Vegan Enchilada Quinoa Chili
Brie @ Lean, Clean, & Brie says
This looks delish and so filling!! I have been all about meal prepping slow cooker style with chili on Sundays so I have chili alllll week long to enjoy. So easy and I love how much chili can fill you up! Going to have to try this one out next π
Ashley says
Yes, love how filling chili is! And seriously always satisfying! Thanks Brie, hope you enjoy!
Erin @ The Almond Eater says
This sounds so good, and even though I love real cheese, I also weirdly love the taste of nutritional yeast. I don’t think you can ever have too many chili recipes, tbh!
Ashley says
Haha, thanks Erin!
rachel @ athletic avocado says
I’ve actually never seen a recipe for quinoa chili, I guess I have been living under a rock for some time lol! Loving all the mexican flavors in here especially AVOCADO!
Ashley says
Well glad I could share something new with you then! π
Allie @ Miss Allie's Kitchen says
You can never have too many versions of simple slow cooker meals! I’m so glad you shared. Love it girl!
Ashley says
Thanks so much Allie!
Virjinia says
I’m pinning this! I think I’m going to make this for my meals next week.
Ashley says
Yay! Let me know how it goes! And thanks for the pin love <3
Emily says
OOH wow Ashley, this looks absolutely amazing! And don’t ever feel shy about sharing a recipe; because you have your own personal touch that you were created with, and I love every one of your recipes that I’ve tried. <3
Ashley says
Aww thanks Emily! That truly means so much π
Cora says
Hey Ashley! Love this. Love sweet potato and LOVE the slow cooker even more. Its been making my weeks worth of meals lately sooooooo easy.
I feel crazy though – I can’t find the link to the enchilada sauce!? Can you point me to it?
Ashley says
Lol no-not crazy! I am the crazy one who forgot to add the link π It’s updated now π Thanks so much Cora, hope you enjoy!
Corrine says
Sounds delicious! Can’t get enough chili this season, can’t wait to try!
Ashley says
Thans Corrine! I love making chili too, I want to make so many kinds!
Erin @ Erin's Inside Job says
I would add ALL THE SPICE. Sometimes I make this chicken curry and every time I’ve made it it’s been too spicy for Neil. I’m like COME ON MAN.
Ashley says
lol I’m sure it would be way spicy for me then!
Ellie | Hungry by Nature says
I made a slow cooker turkey and sweet potato chili last Friday and it was a huge hit! I love seeing the subtle variations in peoples’ recipes :))
Ashley says
Oh that chili combo sounds good tooβit definitely is interesting to see how everyone makes theirs!
Kristyn says
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.
Ashley says
Hi Kristyn! So glad you enjoyed π I always love adding any form of avocado to chill, guac works too π
As long as the recipe is rewritten in your own words with credit and link, that is fine! Thank you for asking π
Rachel says
I love this recipe! Do you happen to know how many Weight Watchers points this is?
★★★★★
Ashley says
Thanks for your comment and review Rachel! Unfortunately I am not sure the WW points here.
nichole says
Hi! Do you have the nutrition info for this recipe?! So excited to try!
Ashley says
Just added it for you π
Nichole says
Thank you!! Would you say 1 cup is about a serving?
Ashley says
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 π
Rabbit Hor says
What can i use if i don’t have a slow cooker?
Ashley says
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.
Michelle says
Can I cook this all day on low? Do you know about how many hours that would be? Thank you, canβt wait to try this recipe!
Ashley says
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.
Ashlee says
How would I convert this using an instant pot?
Ashley says
I haven’t actually done that with this recipe yet! My *guess* would be maybe 8-10 minutes on Manual pressure??