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Crockpot Quinoa Black Bean Stew 1

Crockpot Quinoa Black Bean Stew

This hearty, plant-based dish combines protein-packed quinoa and black beans with aromatic spices for a meal that practically cooks itself. Perfect for busy professionals, health-conscious parents, or anyone looking to add more plant-based options to their repertoire.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine Mexican, Vegetarian
Servings 6 servings
Calories 285 kcal

Equipment

  • Slow Cooker/Crockpot
  • Fine-Mesh Strainer
  • Measuring Cups and Spoons
  • Knife and Cutting Board

Ingredients
  

  • 1 cup quinoa dry, rinsed (white, red, or tricolor)
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 large onion diced (about 1½ cups)
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 jalapeño seeded and minced (optional for heat)
  • 1 can diced tomatoes 14.5 oz, with their juice
  • 1 can diced green chilies 4 oz
  • 4 cups vegetable broth low-sodium preferred
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • salt and freshly ground black pepper to taste

Instructions
 

  • Rinse the quinoa thoroughly in a fine-mesh strainer until water runs clear to remove the natural bitter coating.
  • Chop all vegetables uniformly (about ½-inch pieces) for even cooking.
  • Add the rinsed quinoa, drained black beans, diced onion, minced garlic, chopped bell peppers, and jalapeño (if using) to your crockpot.
  • Pour in the diced tomatoes with their juice, green chilies, and vegetable broth.
  • Add olive oil and all spices (cumin, chili powder, smoked paprika, oregano, coriander, salt, and pepper). Stir everything together until well combined.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours. The stew is done when the quinoa is tender and has absorbed much of the liquid, while still maintaining a slightly soupy consistency.
  • About 30 minutes before serving, taste and adjust seasonings if needed. If the stew seems too thick, add a splash more broth; if too thin, leave the lid off for the final cooking period.

Notes

For flavor development, toast your spices in a dry pan for 30 seconds before adding them to release their aromatic oils.
Prep vegetables the night before to save morning time and make this truly a "dump and go" recipe.
The stew will continue to thicken as it cools.
This stew is naturally gluten-free, vegan, dairy-free, and nut-free.

Nutrition

Calories: 285kcalCarbohydrates: 48gProtein: 12gFat: 6gSaturated Fat: 0.8gSodium: 480mgPotassium: 685mgFiber: 12gSugar: 5gIron: 4.2mg
Keyword Quinoa, Black Bean, Slow Cooker, Crockpot, Plant-based, Vegan
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