Crockpot Sweet Potato & Black Bean Quinoa Chili

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

  1. 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.
  2. Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!

Recipe Notes
For those looking to make this in a dutch oven, cut the liquid in half and cook it at 300ºF for two hours

Original Recipes visit: Crockpot Sweet Potato & Black Bean Quinoa Chili @

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