Crock Pot White Bean Quinoa Chili
White Bean Spicy Goodness

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Crock Pot White Bean Quinoa Chili

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4 cans White Northern Beans rinsed and drained
1 large, diced White Onion
1 carton (4 cups) Organic Vegetable Broth
6 stalks, chopped Celery
1 diced Red Pepper
1 can Rotel Fire Roasted Tomatoes with Green Chilies
1 cup cooked Quinoa
1 diced Jalapeno remove seeds and and de-vein
1 small diced Red Onion

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White Bean Chili with Quinoa & Loaded with Veggies....Throw it in the Crock Pot and Let it Brew

  • Medium




The Fall in Michigan is one of my favorite seasons. The vibrant colors of the changing leaves is simply beautiful. The air chills quickly, the days darken early, and the smell of burning leaves fills the air. As soon as the weather cools down, I make soup. Soup is comforting, warm, and delicious. Regardless of the type of soup, it accompanies any meal or can be a main meal itself.

Although I could eat soup year-round, no one else in the family joins my enthusiasm. I jump when the weather is prime, using the crock pot and every other soup pot we own. Soup, chili, stew; the multitude of possibilities are endless.

Most vegan chili recipes are tomato based, which I love.  But sometimes I want a white chili loaded with veggies that is light but filling. This is my version of white chicken chili, without the chicken of course. The quinoa makes it thick and hearty, and the northern beans give it loads of protein. The texture is creamy, yet has no oil or non-dairy milk. The beans create a thick, creamy broth on its own. The vegetables maintain their crispy texture, and the jalapeños on top give it that extra kick.

I made this chili in the crock pot, so the preparation time is minimal. My trick to prepping any soup or chili in the crock pot, is to throw it all together beforehand. You can take the glass portion of the crock pot out and put it in the refrigerator until you are ready to cook it.  I just throw the ingredients in, put it in the refrigerator, and grab it when I am ready to leave. Right before you go to work, take it out of the refrigerator, put it in the cooking portion, and turn it on. It cooks while you are at work or preferably doing something fun.




Cook 1/2 cup Quinoa and set aside.
Drain and rinse the white beans; place them inside the crock pot
Cut all vegetables and place them in the crock pot
Add Rotel tomatoes, and chili seasoning packet
Pour Vegetable broth over the top
Cover and cook on high for 4-6 hours, or on low for 6-8 hours
Do not add cooked quinoa until a few minutes before serving
Optional: Garnish with Jalapeños

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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