Sweet Potato Quinoa Chili
A hearty, delicious vegan chili even the meat-eaters will love!
Equipment
Ingredients
- 1 sweet potato peeled and chopped
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 15oz can black beans
- 1 16oz jar salsa
- ½ cup uncooked quinoa
- 2 tbsp taco seasoning
- 1/2-1 cup water
Optional
Instructions
- Start by chopping all vegetables and placing them into the slow cooker.
- Add in the taco seasoning, uncooked quinoa, and salsa. Stir until evenly mixed.
- Add 1/2 cup of water and set the slow cooker to high heat.
- Allow to cook for 2.5 hours, check and stir occasionally to prevent sticking to the bottom of the slow cooker, adding more water if necessary.
- The chili is finished when the quinoa is fully cooked and the sweet potatoes are fork-tender.
- Serve with your favorite chili toppings and enjoy!
Notes
- Want to make ahead? Chop all the veggies and add them to a freezer-safe container with the cooked beans and quinoa. Freeze for up to 6 months. Thaw and add the salsa and water before cooking.
- Not Vegan? Use ground meat instead of or in addition to the beans. Garnish with real cheese, real sour cream, or any other non-vegan favorites.
- Want to kick up the heat? Add ½ a chopped jalapeno or poblano. Or choose a spicier salsa.
- Need to make this recipe stretch? Add canned corn or a second can of beans to stretch this recipe even further.
Nutrition
Serving: 1 serving**Calories: 128kcalCarbohydrates: 25gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 353mgPotassium: 433mgFiber: 6gSugar: 4gVitamin A: 3847IUVitamin C: 18mgCalcium: 39mgIron: 2mg
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