This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Ingredients
1 medium sweet potato, peeled and diced to bite-sized pieces (about 1 ½ cups)
2 cans (15 ounces each) black beans, drained and rinsed, or 3 cups cooked black beans
½ cup quinoa (rinse if not pre-rinsed)
2 ½ cups water or low-sodium vegetable broth
2 cans (14.5 ounce) diced tomatoes
1 medium onion, chopped
1 jalapeño pepper, minced (ribs and seeds removed)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 Tablespoon cumin
1 to 3 Tablespoons chili powder (see Notes)
1 Tablespoon unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
1 medium bell pepper, chopped (any color)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Lightly grease the inside of the slow cooker.
- Combine all ingredients except the bell pepper in the slow cooker and mix well.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours or until potatoes are soft.
- Stir in the bell pepper and cook for 10 to 15 minutes. Taste and adjust seasonings to your liking.
- Empty slow cooker and refrigerate or freeze leftovers within 2 hours.
Notes
- Use more or less chili powder or dried pepper flakes depending on how much spicy heat you like.
- Enjoy with toppings such as cilantro, green onion, plain yogurt, grated cheese, lime juice and avocado.
- Try other types of beans such as kidney or pinto.
- Try other potatoes and vegetables such as carrots and zucchini
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