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!

Course Main Course

Cuisine Mexican

Keyword black bean, chili, sweet potato

Prep Time 15 minutes

Total Time 15 minutes

Servings 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