Well itâs time my friends. Time to turn onÂ the slow cooker. Time to pull out those chunky sweaters from the back of the closet. And time to cozy up to a big bowl of chili.
Because apparently thereâs some sort of hurricane coming towards the East Coast right Â now and itâs makinâ things pretty darn miserableÂ out there. A hurricane? really?
Yep, itâs definitely chili time. Thereâs nothing that will warm your up faster than a bowl of this.
If you followed SQÂ last winter, then you might have seen (or better yet, tried) my spicyÂ quinoa chili recipe. Itâs a good one, but this oneâs better
Why? 1) LOTS of sweet potato. 2) black beans. 3) lots of spices. 4) vegetarian. 5) slow cooker.
And the last one might just be my favorite.
See all those goodies in there? The spices, baby bits of quinoa, beans and chunky sweet potatoes will slowlyÂ meld together and turn into the most spectacularÂ chili EVER.
One thing to mention is that itÂ might seem at little thin or liquidy at first, but as it cooks the quinoa will also cook, absorbing a lot of that liquid and helping the whole thing get nice and thick.
I meanâ¦itâs hard to resist, ainât it?
Also, while totally optional, the cubed avocado (or better yet a big olâ dollop of guac)Â and tortilla chips are phenom. It makes it feel little bit like a slice of Mexican heaven, perhaps taking your mind off that fact that itâs cold and miserable out.
So excuse me while I go dig into my leftovers.
Iâll be on the couch, with a giant bag of chips next to me, pupÂ at my feet and a big bowl of quinoa chili in my lap. Happy Sunday friends!
PS: if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA â I want to see your creations!
Crockpot Sweet Potato & Black Bean Quinoa Chili
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
- 3 cups diced sweet potato (about 1 large)
- 1 cup diced red onion (about 1 medium)
- 1 cup diced bell peppers (about 1 large)
- 3 garlic cloves, minced
- 1 (15 oz) can organic black beans
- 1 (28 oz) can of fire roasted tomatoes
- 3 - 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup uncooked quinoa
- 1 - 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne (more or less to taste)
- Salt & pepper to taste
- Add all ingredients into a crock pot (starting with just 3 cups of broth). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in another 1/2 - 1 cup of water.
- Serve with diced avocado (or guac) and tortilla chips. It's such a good combo!
*If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.
**Note from Matt: add a sprinkle of hot sauce because it mixes really well with the sweetness from the potatoes (love him!)
Copyright Â© 2010-2014 by Simply Quinoa, All Rights Reserved. This recipe, and the photos associated with this recipe, are the property of Simply Quinoa. Do not duplicate this recipe without written consent by its owner.
OTHER CROCKPOT QUINOA RECIPES TO TRY:
Spicy Vegetarian Quinoa Chili (Simply Quinoa)
Slow Cooker Quinoa Sloppy Joes (Simply Quinoa)
Crockpot BBQ Chicken Quinoa Casserole (Food Faith Fitness)
Slow Cooker Quinoa Minestrone (Rachel Cooks)
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