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 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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Comments
I made this Slow Cooker Black Bean, Sweet Potato and Quinoa Chili at home in my Instant Pot on the slow cooker setting. I used the low setting and required a longer cooking time than suggested to get my cubed sweet potatoes cooked. Next time I will dice them into smaller bites. With the cinnamon and cocoa in this recipe, it is a delicious mole style chili.
In reply to I made this Slow Cooker… by jvolem
We found that the Slow Cooker setting on the Instant Pot didn't work the same way as the slow cooker. It seems to take longer, up to 15 minutes more for each hour of cooking called for in the slow cooker recipe. It may help to use the Sauté function for 5 to 10 minutes to heat up the Instant Pot and then go to Slow Cook function, but still be prepared for a longer cooking time.
Food Hero Team
Made this Slow Cooker Black Bean, Sweet Potato and Quinoa Chili in my instant pot and it turned out pretty yummy! I added in some more seasoning at the end to add some more spice. I also tried the leftovers with a little bit of plain yogurt and it added a nice creaminess. Great fiber-rich recipe!