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.

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

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

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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