Description
A hearty and nutritious slow cooker chili made with sweet potatoes, quinoa, beans, and a blend of spices. Perfect for a cozy meal that’s both filling and packed with flavor.
Ingredients
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 cup quinoa, rinsed
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can diced tomatoes with juice
1 (15-ounce) can tomato sauce
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil
Instructions
Turn the slow cooker to the sauté setting or heat a skillet over medium heat and add olive oil.
Add diced onion and red bell pepper to the skillet and cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add diced sweet potatoes, rinsed quinoa, black beans, kidney beans, diced tomatoes with juice, tomato sauce, and vegetable broth to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper to the slow cooker.
Stir all ingredients together to combine evenly.
Cover and cook on low for 6 hours, or on high for 3 hours, until sweet potatoes are tender and quinoa is cooked.
Before serving, taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with fresh cilantro, avocado slices, or shredded cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours