Sweet Potato Quinoa Chili Slow Cooker
A hearty and nutritious slow cooker chili featuring sweet potatoes, quinoa, and a blend of spices. Perfect for a cozy meal packed with plant-based protein and vibrant flavors.
- 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 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes with juice
1 cup vegetable broth
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste (about 1 teaspoon)
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Turn the slow cooker on to low heat.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and diced red bell pepper to the skillet and cook for an additional 2 minutes, stirring frequently.
Transfer the cooked onion, garlic, and bell pepper mixture to the slow cooker.
Add diced sweet potatoes, rinsed quinoa, black beans, kidney beans, diced tomatoes with juice, vegetable broth, and tomato paste to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker.
Stir all ingredients thoroughly to combine.
Cover and cook on low for 6 hours, or until sweet potatoes are tender and quinoa is cooked through.
Before serving, stir the chili and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy.