White Bean Quinoa Chili is a hearty slow-cooker chili combining cannellini beans, quinoa, green chiles, corn, and Southwestern spices in a flavorful broth. Serve with Homemade Cornbread.
Why This White Bean Quinoa Chili Recipe Works
This crockpot chili is great for days when the schedule is packed and evening kitchen time is limited. The beauty of this recipe lies in its simplicity – everything goes into the slow cooker in one step, then cooks unattended while you handle the rest of your to-do list. It’s also budget-friendly, with canned beans and basic pantry staples that keep the cost down
The flavor profile leans Southwestern, with green chiles, cumin, and lime juice adding brightness that balances the earthiness of the beans and quinoa. Fresh jalapeño adds gentle heat (adjust to your preference), while garlic and oregano build aromatic depth. Slow cooking allows these flavors to blend and develop.
Ingredients You’ll Need
Here’s your shopping list (exact measurements are in the recipe card below):
- Quinoa – Rinse thoroughly in a fine-mesh strainer before adding to the slow cooker. This removes bitterness and ensures optimal flavor.
- Celery – Adds subtle aromatic flavor and texture. Dice it into small pieces to ensure even cooking.
- Yellow Onion – Provides sweetness and depth. No need to sauté first – it softens perfectly in the slow cooker.
- Jalapeño – Fresh jalapeño brings gentle heat. Remove seeds and membranes for mild heat, or leave them in if you prefer spicier chili.
- Garlic – Fresh cloves provide the best flavor. Mince them finely so they distribute throughout the chili.
- Diced Green Chiles – Canned green chiles add Southwestern flavor without overwhelming heat. I use two 4-ounce cans.
- Cannellini Beans – Also called white kidney beans, these creamy beans hold their shape well during slow cooking. Drain and rinse before adding.
- Frozen Corn – No need to thaw. The kernels add sweetness and pop of color.
- Vegetable Broth – Creates the flavorful base that the quinoa absorbs as it cooks.
- Lime Juice – Fresh lime juice brightens all the flavors. Add it at the beginning for the best results.
- Ground Cumin – Essential for that warm, earthy Southwestern flavor.
- Dried Oregano – Adds herbal notes that complement the cumin beautifully.
- Kosher Salt and Ground Black Pepper – Freshly ground is best for the most vibrant flavor.
- Bay Leaf – Adds subtle complexity. Remember to remove it before serving.
- Cilantro – Fresh cilantro garnish adds brightness and visual appeal.
How to Make White Bean Quinoa Chili
STEP ONE: Combine All Ingredients
Into a 6-quart slow cooker, add rinsed quinoa, diced celery, chopped onion, diced jalapeño, minced garlic, green chiles, drained cannellini beans, frozen corn, broth, lime juice, cumin, salt, oregano, pepper, and bay leaf. Stir to combine.
STEP TWO: Slow Cook
Cover and cook on low for 6 hours or on high for 3 hours. The quinoa should be tender and fluffy, and the beans should be heated through.
STEP THREE: Season and Serve
Remove and discard the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro.
Serving Suggestions
This chili is delicious on its own, but these toppings take it to the next level:
- Avocado slices – Adds creamy richness
- Sour cream or Greek yogurt – Cooling contrast to the spices
- Shredded cheddar cheese – For extra richness
- Tortilla chips – Perfect for scooping
- Lime wedges – Additional brightness
- Diced tomatoes – Fresh, juicy contrast
- Sliced green onions – Mild onion flavor and color
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the chili has thickened too much. Reheat individual portions in the microwave for 2-3 minutes.
More Crockpot Recipes
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White Bean Quinoa Chili Recipe
Ingredients
- 1 cup quinoa uncooked
- 3/4 cup celery chopped
- 1/4 cup yellow onion chopped
- 1 jalapeno de-seeded and chopped
- 4 cloves garlic minced
- 2 4.5-ounce cans diced green chiles
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/4 cup cilantro chopped, for garnish
Instructions
- Into a 6-quart slow cooker, add rinsed quinoa, diced celery, chopped onion, diced jalapeño, minced garlic, green chiles, drained cannellini beans, frozen corn, broth, lime juice, cumin, salt, oregano, pepper, and bay leaf. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours. The quinoa should be tender and fluffy, and the beans should be heated through.
- Remove and discard the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro.
Notes
- Rinse quinoa thoroughly before adding to remove any bitterness
- Adjust jalapeño to taste – remove seeds for milder heat
- Chili thickens as it sits; add extra broth when reheating if needed
- Leftovers freeze beautifully for up to 3 months
Nutrition
This post was updated February 12, 2026.
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