Crock Pot Quinoa Chili + Cashew Sour Cream

This recipe is perfect for those days when you don’t want to cook. Besides the quinoa and onions, you’re just throwing things into a pot and leaving it be until its done cooking.

All the spices can be modified to achieve your desired flavor/spiciness/salty-ness, etc. I serve this plain, with salad, with chips, and sometimes with bread. But no matter how you serve it, you won’t be disappointed. ALL of my non-vegan friends and family ask for this recipe and once you try it, you will know why. The quinoa adds a heartiness and almost meaty texture, and the cocoa adds a nice depth of flavor.

This recipe can be easily doubled, tripled, and quadrupled. I’ve made a 6x batch of the recipe for my church and there was no change in flavor or consistency when compared to the single batch. That means, this recipe is perfect for meal prepping for the week or for large parties! Just set up a topping bar and you’ll win everyone over.

I know I’m hyping this up a lot, but its because I LOVE IT!

Okay…. Here is the recipe.


Crockpot Quinoa Chili + Cashew Sour Cream
Prep time
Cook time
Total time
Serves: 4-6
  • 2 cups cooked quinoa
  • 2 Tbsp olive oil
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 2 cans diced tomatoes (14.5 oz)
  • 1 can tomato sauce (15 oz)
  • 2½ - 3 cups vegetable broth (to achieve your desired chili consistency)
  • 3 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp cocoa powder
  • 1½ tsp smoked paprika
  • 2 T granulated sugar
  • 1 tsp ground coriander
  • 2 tsp chipotle chili powder
  • 1 T salt (more to taste)
  • 2 tsp black pepper (more to taste)
  • 2 cans kidney beans (drained and rinsed, 15 oz)
  • 1 can black beans (drained and rinsed, 15 oz)
  • 2 cups fresh or frozen corn
  • ½ cup chopped cilantro
  • Juice of 1 lime
  • 1 c soaked cashews
  • 3 Tbsp plant-based milk
  • 1 tsp vinegar
  • ½ lemon, juice only
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  1. Cook Quinoa and set aside
  2. Heat Oil in a skillet and sautee onions until translucent. Add garlic and cook until fragrant.
  3. Toss onions into the crock pot along with ALL REMAINING INGREDIENTS (except the quinoa)
  4. Cook on high for 3 hours or low for 5 hours, stirring occasionally.
  5. Meanwhile, combine all the ingredients for the cashew sour cream in a high-speed mixer and blend until smooth. Refrigerate until you're ready to serve the chili.
  6. Add Quinoa to Chili before serving. It only needs about 10 minutes to warm up since its already cooked.
  7. Serve your chili with additional cilantro, Fritos, vegan cheese, avocado, or just eat it plain! It's incredible either way!
  8. Refrigerate leftovers in an airtight container for up to 7 days
  9. Sour cream will last 5 days in the fridge in an air-tight container
  10. **This recipe is adapted from Kelley @ chefsavvy**


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: