Slow Cooker Vegetarian Chili with Sweet Potato & Quinoa
Prep Time 20 minutes
Cook Time 4 hours
Servings 6
Ingredients
For the chili
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 2 medium red bell peppers. diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 3 ½ cups low-sodium vegetable broth
- 1 8-ounce can low-sodium tomato sauce
- ½ cup uncooked quinoa
- 1 ¼ teaspoons Kosher salt
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can dark or light red kidney beans, rinsed and drained
For the toppings
- Sliced avocado
- Chopped fresh cilantro
- Greek yogurt or light sour cream
- Crushed tortilla chips
Preparation
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1. The oil heat in a small pan, add the onion and cook until beginning to soften, about 3 minutes. Add the onions to a slow cooker. Then, add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, vegetable broth, tomato sauce, uncooked quinoa and kosher salt. Set the slow cooker on high for four hours.
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2. After two hours, stir in the black beans and kidney beans. Place the lid back on top and let the chili continue to cook.
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3. When four hours have passed, taste and adjust seasoning as desired. Serve hot, with any and all the toppings!