After a long day filled with meetings and endless to-do lists, I crave the simple comfort of a warm meal waiting for me at home. Enter my Hearty Crockpot Lentil and Quinoa Chili, the perfect solution to those busy weeknights. The excitement begins as you throw everything into the crockpot and let it work its magic, filling your kitchen with the savory aroma of garlic, spices, and roasted tomatoes.

This delightful chili isn’t just easy; it’s a powerhouse of flavor and nourishment, featuring protein-packed lentils and quinoa that will keep you satisfied. Whether you’re a devoted vegetarian or simply looking to shake up the dinner routine, this recipe is flexible enough to suit everyone’s preferences, with variations to spice it up or switch up the toppings. Get ready to dig into a bowl of delicious, hearty comfort, all with minimal fuss and maximum rewards!

Why is Crockpot Lentil and Quinoa Chili a Must-Try?

Hearty, nourishing flavors: This Crockpot Lentil and Quinoa Chili harmoniously blends spices, beans, and grains for a satisfying meal.
Minimal effort: Simply toss everything in your crockpot; it does the work while you unwind.
Versatile options: Spice it up with jalapeños or try different toppings to keep it exciting!
Nutrition-packed: Rich in protein and fiber, it’ll keep you full and fueled for whatever life throws your way.
Perfect for meal prep: Make a big batch and enjoy leftovers all week; it’s great for busy schedules.
Whether enjoyed solo or paired with cornbread, this chili is comfort food at its finest!

Crockpot Lentil and Quinoa Chili Ingredients

For the Chili Base

Coriander – Adds warm, citrusy flavor; use ground or freshly ground for better results.
Baby Carrots – Contributes sweetness and texture; can substitute with regular carrots, chopped.
Tomato Paste – Enhances depth of flavor; important for caramelizing for richness, no direct substitute but can omit for a lighter chili.
Garlic Cloves – Adds aromatic flavor; freshly minced is preferred; powdered garlic can be used in a pinch.
Ground Cumin – Offers warmth and earthiness; freshly ground is best for stronger flavor.
Red Bell Pepper – Provides a sweet note and texture; substitute with any bell pepper variety or even zucchini.
Canned Tomatoes (San Marzano preferred) – Base of the chili with acidity; can use crushed tomatoes if unavailable.
Olive Oil – For sautéing; can replace with any neutral oil like canola or vegetable oil.
Red Onion – Adds sweetness and texture; substitute with yellow or white onion.
Black Beans – Provides protein and fiber; always rinse before adding.
Chili Powder – Key ingredient for flavor; adjust quantity based on spice preference.
Brown Lentils – Base ingredient; holds shape during cooking; can substitute with green lentils if needed.
Vegetable Broth – Adds necessary moisture; can substitute with water or chicken broth for a non-vegetarian option.
Quinoa – Adds texture and protein; ensure to add later in the cooking process to avoid mushiness; no direct substitute but can omit for a lower-carb version.
Frozen Corn – For sweetness and texture; can use fresh or canned corn instead.
Dried Oregano – Adds herbal note; can replace with Italian seasoning if desired.

For Optional Toppings

Cheddar Cheese – For creaminess and tang; substitute with any sharp cheese.
Greek Yogurt – Adds creaminess; can replace with sour cream or omit for dairy-free.
Avocado – For richness; can substitute with guacamole or omit.
Tortilla Chips – Offers crunch; optional side.
Fresh Lemon Juice – Brightens flavors; can use lime juice as an alternative.
Cilantro – For garnish; can be replaced with parsley or omitted.

This Crockpot Lentil and Quinoa Chili is not only delicious but also packed with pantry staples that make it easy to whip up for any dinner!

How to Make Crockpot Lentil and Quinoa Chili

Prep Vegetables: Start by dicing the red onion and red bell pepper. Halve the baby carrots, and finely mince the garlic cloves. The more colorful your veggies, the more exciting your chili will be!
Sauté Aromatics: In a pot, heat a splash of olive oil over medium heat. Once hot, add in the diced onion, stirring until it softens, about 5 minutes. Then add the minced garlic, ground cumin, and coriander until fragrant, about 1 minute. Finally, toss in the bell pepper and carrots, cooking until they are slightly tender.
Combine Base Ingredients: Stir in the rich tomato paste and canned San Marzano tomatoes. Let it simmer for a delightful 5 minutes, allowing those flavors to meld together beautifully!
Transfer to Crockpot: Carefully transfer all the contents of the pot into your trusty crockpot. Then add the rinsed brown lentils, quinoa, vegetable broth, black beans, and frozen corn. Give it a warm stir!
Add Lemon Juice: Squeeze the juice of a fresh lemon into the mix and stir well. This little bit of acidity brightens up the whole pot!
Cook: Cover the crockpot and let it work its magic. Cook on high for about 4.5 hours or on low for 8 hours. Try to stir halfway through to enhance the blend of flavors!
Final Adjustments: Once cooking time is up, taste your chili. Adjust the seasoning with salt and perhaps another squeeze of lemon juice if desired.
Serve: Ladle into cozy bowls and let everyone choose their favorite toppings!

Optional: Top with chopped cilantro for a fresh burst of flavor.

Exact quantities are listed in the recipe card below.

Make Ahead Options

This Crockpot Lentil and Quinoa Chili is perfect for busy home cooks seeking to simplify meal planning! You can chop your vegetables—like the red onion, bell pepper, and baby carrots—up to 24 hours ahead. Store them in an airtight container in the refrigerator to maintain freshness. Additionally, measure out your spices and keep them ready to go, ensuring everything is at hand when you’re ready to cook. When you’re set to serve, simply transfer the prepped ingredients to the crockpot with your beans, lentils, and broth, and cook as directed. This way, you’ll enjoy a flavorful, hearty chili with minimal effort at the end of a busy day!

How to Store and Freeze Crockpot Lentil and Quinoa Chili

Fridge: Store leftovers in an airtight container for up to 5 days. This allows you to enjoy a delicious reheatable meal whenever you crave it.

Freezer: Freeze in single or family-sized portions for up to 3 months. Make sure the containers are airtight to prevent freezer burn, and thaw overnight in the fridge before reheating.

Reheating: To reheat, warm gently on the stovetop or in the microwave. Add a splash of vegetable broth if the chili is too thick to restore its creamy consistency.

Make-Ahead: Prepare a big batch on the weekend for easy weekday meals. It’s a time-saver that provides nourishment in a pinch!

Crockpot Lentil and Quinoa Chili Variations

Feel inspired to customize your chili experience and make this recipe uniquely yours!

Spicy Upgrade: Add diced jalapeños or increase chili powder for a fiery kick that warms the soul.
Bean Bonanza: Swap lentils for a mix of beans like kidney or pinto for a heartier, quicker-cooking option.
Broth Boost: Replace vegetable broth with chicken broth for a non-vegetarian twist that packs extra flavor.
Herb Infusion: Add a handful of fresh herbs like thyme or basil at the end of cooking for vibrant flavor and freshness.
Creamy Texture: Stir in a can of coconut milk during the last hour for a rich, creamy version that’s truly indulgent.
Veggie Power: Toss in diced zucchini or spinach at the midpoint of cooking to sneak in more greens and nutritional goodness.
Smoky Flavor: Add a dash of smoked paprika or liquid smoke for a delightful depth reminiscent of traditional chili.
Topping Twist: Explore fun toppings like crushed tortilla chips, feta cheese, or a drizzle of sriracha for a unique finishing touch.

What to Serve with Crockpot Lentil and Quinoa Chili?

Looking to create a fulfilling dinner experience? These complementing dishes will elevate your cozy meal to new heights.

Cornbread: The slight sweetness of cornbread pairs beautifully with the spice of the chili. Plus, it’s perfect for soaking up every last drop!
Tortilla Chips: Their crunch adds a delightful textural contrast, creating a fun way to enjoy each bite of chili. Dip them in for that extra crunch!
Fresh Salad: A vibrant salad filled with greens, cherry tomatoes, and cucumbers brings freshness and a lightness to balance the hearty chili.
Avocado Toast: Topping crispy bread with creamy avocado introduces richness and a satisfying bite, ideally suited for chili lovers.
Greek Yogurt: A dollop on top of your chili introduces creaminess and a tangy flavor contrast, enhancing the overall experience.
Grilled Cheese: The gooey, melty goodness of a grilled cheese sandwich offers a comforting, nostalgic pairing with your bowl of chili, inviting warmth to your mealtime.
Sparkling Water with Lemon: Light and refreshing, it cleanses your palate, allowing the robust flavors of the chili to shine.
Chocolate Brownies: For dessert, decadent chocolate brownies provide the perfect sweet finish to a savory meal, leaving everyone satisfied and happy.

Expert Tips for Crockpot Lentil and Quinoa Chili

Avoid Mushiness: Make sure to add quinoa during the last hour of cooking to keep its fluffy texture.
Rinse Lentils: Always rinse your lentils before adding them to the chili to remove any grit and ensure a clean flavor in your Crockpot Lentil and Quinoa Chili.
Don’t Peek: Avoid lifting the lid while it’s cooking; every time you do, valuable steam escapes, changing the cooking time.
Adjust Consistency: If your chili turns out too thick, gradually stir in more broth. Conversely, leave the lid slightly ajar if it’s too runny.
Flavor Boost: For deeper flavors, sauté onions, garlic, and spices first before adding to the crockpot. It enhances the overall taste.

Crockpot Lentil and Quinoa Chili Recipe FAQs

What do I look for when selecting lentils and quinoa?
Absolutely! For lentils, choose dry ones that are uniform in color without any dark spots or debris. For quinoa, rinse it thoroughly under cold water to remove its natural coating, called saponin, which can taste bitter. You’ll want quinoa that is fluffy and slightly chewy after cooking, indicating perfect doneness!

How long can I store leftover Chili in the fridge?
Very! Leftovers can be stored in an airtight container in the fridge for up to 5 days. Just make sure to let it cool completely first before sealing to keep it fresh and safe for those busy evenings when you’re craving a quick meal.

Can I freeze Crockpot Lentil and Quinoa Chili?
Of course! Freeze your chili in single or family-sized portions in airtight containers or freezer bags for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of broth if needed to adjust the consistency.

What should I do if my chili turns out too thick?
No worries! If your chili is thicker than desired, gradually stir in more vegetable broth until you reach your preferred consistency. If it’s too runny, you can leave the lid slightly ajar while cooking to let some moisture escape. This way, you’ll achieve that perfect hearty texture!

Are there any dietary considerations I should keep in mind?
Very much! This recipe is vegan-friendly and high in protein from lentils and beans. If you have allergies, be sure to check the ingredient labels, especially for canned goods. You can also make this chili gluten-free by serving it with gluten-free sides, making it a versatile option for many dietary needs.

How can I adjust the spice level of my chili?
Absolutely! Start by adjusting the chili powder according to your spice preferences. You can add more or include diced jalapeños for an extra kick. If it ends up spicier than you wanted, you can balance it with a touch of sweetness, like a drizzle of maple syrup or honey, to mellow the heat.

Crockpot Lentil and Quinoa Chili That Heals and Delights

A nourishing and flavorful Crockpot Lentil and Quinoa Chili, perfect for busy weeknights and healthy meal prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 5 15

Course dinner

Cuisine comfort food, Healthy, Vegetarian

Servings 6 bowls

Calories 350 kcal

Equipment

crockpot
Pot
- Knife
- Cutting board

Ingredients

For the Chili Base

1 tablespoon ground coriander Adds warm, citrusy flavor; use ground or freshly ground for better results.
1 cup baby carrots Contributes sweetness and texture; can substitute with regular carrots, chopped.
2 tablespoons tomato paste Enhances depth of flavor; important for caramelizing for richness.
4 cloves garlic Adds aromatic flavor; freshly minced is preferred.
1 tablespoon ground cumin Offers warmth and earthiness; freshly ground is best for stronger flavor.
1 medium red bell pepper Provides a sweet note and texture; substitute with any bell pepper variety.
28 ounces canned tomatoes Base of the chili with acidity; can use crushed tomatoes if unavailable.
2 tablespoons olive oil For sautéing; can replace with any neutral oil.
1 medium red onion Adds sweetness and texture; substitute with yellow or white onion.
1 can black beans Provides protein and fiber; always rinse before adding.
2 tablespoons chili powder Key ingredient for flavor; adjust quantity based on spice preference.
1 cup brown lentils Base ingredient; holds shape during cooking.
4 cups vegetable broth Adds necessary moisture; can substitute with water.
1 cup quinoa Adds texture and protein; ensure to add later in the cooking process.
1 cup frozen corn For sweetness and texture; can use fresh or canned corn instead.
1 teaspoon dried oregano Adds herbal note; can replace with Italian seasoning if desired.

For Optional Toppings

1 cup cheddar cheese For creaminess and tang; substitute with any sharp cheese.
Greek yogurt Adds creaminess; can replace with sour cream or omit for dairy-free.
1 avocado For richness; can substitute with guacamole or omit.
1 cup tortilla chips Offers crunch; optional side.
1 tablespoon fresh lemon juice Brightens flavors; can use lime juice as an alternative.
0.5 bunch cilantro For garnish; can be replaced with parsley or omitted.

Instructions

Step-by-Step Instructions

Prep the red onion and red bell pepper. Halve the baby carrots and finely mince the garlic cloves.
In a pot, heat a splash of olive oil over medium heat. Add the diced onion, cooking until softened, about 5 minutes. Add the minced garlic, ground cumin, and coriander until fragrant, about 1 minute.
Stir in the tomato paste and canned San Marzano tomatoes. Simmer for 5 minutes.
Transfer the contents to the crockpot. Add rinsed brown lentils, quinoa, vegetable broth, black beans, and frozen corn.
Squeeze the juice of a fresh lemon into the mix and stir well.
Cover the crockpot and let it cook on high for 4.5 hours or on low for 8 hours.
Taste and adjust seasoning with salt and lemon juice if desired.
Ladle into bowls and let everyone choose their favorite toppings!

Notes

This chili is not only delicious but also packed with pantry staples, making it easy to whip up for any dinner!

Keyword chili, crockpot, easy vegetarian, lentil, meal prep, quinoa