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Home Recipes Course Lunch & Dinner Soups & Chili Vegan Slow Cooker Enchilada Quinoa Chili
GF Gluten-Free DF Dairy Free V Vegan

Vegan Slow Cooker Enchilada Quinoa Chili

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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

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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
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★★★★★

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

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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."

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  1. Brie @ Lean, Clean, & Brie says

    10/31/2016 at 6:16 am

    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 🙂

    Reply
    • Ashley says

      11/3/2016 at 8:13 pm

      Yes, love how filling chili is! And seriously always satisfying! Thanks Brie, hope you enjoy!

      Reply
  2. Erin @ The Almond Eater says

    10/31/2016 at 6:47 am

    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!

    Reply
    • Ashley says

      11/3/2016 at 8:13 pm

      Haha, thanks Erin!

      Reply
  3. rachel @ athletic avocado says

    10/31/2016 at 7:33 am

    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!

    Reply
    • Ashley says

      11/3/2016 at 8:12 pm

      Well glad I could share something new with you then! 🙂

      Reply
  4. Allie @ Miss Allie's Kitchen says

    10/31/2016 at 8:40 am

    You can never have too many versions of simple slow cooker meals! I’m so glad you shared. Love it girl!

    Reply
    • Ashley says

      11/3/2016 at 8:10 pm

      Thanks so much Allie!

      Reply
  5. Virjinia says

    10/31/2016 at 9:53 am

    I’m pinning this! I think I’m going to make this for my meals next week.

    Reply
    • Ashley says

      11/3/2016 at 8:10 pm

      Yay! Let me know how it goes! And thanks for the pin love <3

      Reply
  6. Emily says

    10/31/2016 at 10:48 am

    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

    Reply
    • Ashley says

      11/3/2016 at 8:11 pm

      Aww thanks Emily! That truly means so much 🙂

      Reply
  7. Cora says

    10/31/2016 at 10:59 am

    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?

    Reply
    • Ashley says

      10/31/2016 at 3:41 pm

      Lol no-not crazy! I am the crazy one who forgot to add the link 😉 It’s updated now 🙂 Thanks so much Cora, hope you enjoy!

      Reply
  8. Corrine says

    10/31/2016 at 11:08 am

    Sounds delicious! Can’t get enough chili this season, can’t wait to try!

    Reply
    • Ashley says

      11/3/2016 at 8:09 pm

      Thans Corrine! I love making chili too, I want to make so many kinds!

      Reply
  9. Erin @ Erin's Inside Job says

    10/31/2016 at 11:36 am

    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.

    Reply
    • Ashley says

      11/3/2016 at 8:09 pm

      lol I’m sure it would be way spicy for me then!

      Reply
  10. Ellie | Hungry by Nature says

    11/1/2016 at 12:24 pm

    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 :))

    Reply
    • Ashley says

      11/3/2016 at 8:09 pm

      Oh that chili combo sounds good too–it definitely is interesting to see how everyone makes theirs!

      Reply
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