Description
A hearty and nutritious slow cooker chili featuring sweet potatoes, quinoa, and a medley of beans and spices. Perfect for a cozy, healthy meal.
Ingredients
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 cup quinoa, rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes with juice
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 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
In a large skillet, heat olive oil over medium heat. Add diced onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.
Transfer the sautéed vegetables to the slow cooker.
Add diced sweet potatoes, rinsed quinoa, black beans, kidney beans, and diced tomatoes with their juice to the slow cooker.
Pour in the vegetable broth.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or until the sweet potatoes are tender and quinoa is cooked.
Stir the chili before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours