Sweet Potato Quinoa Chili Slow Cooker
A hearty and healthy slow cooker chili featuring sweet potatoes, quinoa, and a blend of spices. Perfect for a comforting meal that’s packed with flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 cup quinoa, rinsed
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (28-ounce) can diced tomatoes with juice
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
3 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Instructions
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced red and green bell peppers to the skillet and cook for an additional 2 minutes, stirring occasionally.
Transfer the cooked vegetables to the slow cooker.
Add diced sweet potatoes, rinsed quinoa, diced tomatoes with juice, black beans, kidney beans, corn kernels, and vegetable broth to the slow cooker.
Add chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper to the slow cooker.
Stir all ingredients in the slow cooker until well combined.
Cover and cook on low for 6 hours, or until the sweet potatoes are tender and quinoa is cooked through.
Stir the chili before serving and adjust seasoning with additional salt and pepper if needed.