Crockpot Sweet Potato & Black Bean Quinoa Chili
Try this healthy, vegetarian quinoa chili with chunky sweet potatoes and hearty sweet potatoes. The best part? It's made in a slower cooker, so it's easy and mostly hands-off!
Servings: 8 servings
Calories: 183kcal
Ingredients
- 3 cups diced sweet potato about 1 large
- 1 cup diced red onion about 1 medium
- 1 cup diced bell peppers about 1 large
- 3 garlic cloves minced
- 1 15 oz can organic black beans
- 1 28 oz can of fire roasted tomatoes
- 3 – 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup uncooked quinoa
- 1 – 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne more or less to taste
- Salt & pepper to taste
Instructions
- Add all ingredients into a crock pot (starting with just 3 cups of broth). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in another ½ – 1 cup of water.
- Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!
Video
Notes
For those looking to make this in a dutch oven, cut the liquid in half and cook it at 300ºF for two hours
adapted from my Three Alarm Vegetarian Quinoa Chili
Nutrition
Serving: 1.5cups | Calories: 183kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 788mg | Potassium: 545mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8906IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 3mg