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Crockpot Sweet Potato & Black Bean Quinoa Chili Recipe

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4.1 from 40 reviews

This Crockpot Sweet Potato & Black Bean Quinoa Chili is a hearty, healthy, and vegetarian meal loaded with chunky sweet potatoes, black beans, and protein-packed quinoa. Made entirely in a slow cooker, it’s an easy and mostly hands-off recipe perfect for warming up on chilly days. The chili combines spicy chili powder, smoky paprika, and a touch of cayenne for balanced heat, while fire-roasted tomatoes add a rich, smoky depth of flavor. Serve it with fresh diced avocado or guacamole and crunchy tortilla chips for the ultimate comforting bowl.

  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 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

Canned Goods

  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 (28 oz) can fire roasted tomatoes

Pantry

  • 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 pepper (adjust to taste)
  • Salt and pepper, to taste

Serving Suggestions

  • Diced avocado or guacamole
  • Tortilla chips

Instructions

  1. Prepare Ingredients: Dice the sweet potato, red onion, and bell peppers into uniform pieces. Mince the garlic cloves carefully.
  2. Add to Crockpot: Place all ingredients into your slow cooker, beginning with 3 cups of vegetable broth. Add black beans, fire roasted tomatoes, tomato paste, quinoa, and all spices including chili powder, cumin, paprika, coriander, cayenne, salt, and pepper.
  3. Cook on High: Set the crockpot to high heat and cook for 4 hours. This initial high temperature helps the quinoa cook through and sweet potatoes soften evenly.
  4. Continue Cooking on Low: After 4 hours, reduce the heat setting to low. Let the chili simmer on low until ready to serve, allowing flavors to meld beautifully and texture to perfect.
  5. Adjust Consistency: If the chili becomes too thick, stir in an additional ½ to 1 cup of water or vegetable broth until desired consistency is reached.
  6. Serve: Ladle chili into bowls and garnish with diced avocado or guacamole. Serve with crispy tortilla chips on the side for a delightful contrast in texture.

Notes

  • Make sure to rinse and drain canned black beans to reduce sodium content.
  • You can adjust the cayenne pepper to control the spiciness to your preference.
  • For a gluten-free version, double-check that your vegetable broth and tomato paste are labeled gluten-free.
  • If quinoa isn’t fully cooked after the initial high heat cooking, extend cooking time on low until tender.
  • Leftovers taste even better the next day as flavors continue to develop. Store in an airtight container in the fridge for up to 4 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Soup/Stew
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/crockpot-sweet-potato-and-black-bean-quinoa-chili-recipe/