How To Cook Quinoa, Sweet Potato, & Black Bean Chili

Many people like to eat hot pepper in winter.When it comes to vegetarian chili recipes -It’s just that chili is the perfect food for vegetarians.

1/4 teaspoon smoked paprika

Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili

yield: 6 SERVINGS prep time: 15 MINUTES cook time: 8 HOURS total time: 8 HOURS 15 MINUTES

Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili
An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights.
INGREDIENTS:

1/2 cup uncooked quinoa, rinsed well in cool water
3 cups cooked black beans (about 2 [15-ounce] cans, drained)
2 cups vegetable broth
2 (14-ounce) cans diced tomatoes
1 medium yellow onion, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and minced*
2 medium sweet potatoes, peeled and diced
2 tablespoons cocoa powder
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon kosher salt
Additional salt and pepper to taste
TOPPING IDEAS:

Cilantro
Greek yogurt, sour cream, or vegan sour cream
Shredded cheese
Chopped green onions
DIRECTIONS:

Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That’s it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!.

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